Gruyère & Caramelised Onion Pretzels Recipe
Introduction
These Gruyère and caramelised onion pretzels are a delicious twist on a classic snack, combining savory cheese with sweet, soft onions. Perfectly chewy with a golden crust, they make a fantastic treat for any time of day.
Ingredients
- 20g salted butter
- 1 onion, finely diced
- 500g strong white bread flour, plus extra for dusting
- 7g instant yeast
- 1 tbsp light brown soft sugar
- Flavourless oil, for proving
- 5 tbsp bicarbonate of soda
- 1 egg, beaten
- 100g Gruyère, coarsely grated
Instructions
- Step 1: Melt the butter in a small saucepan over medium heat. Once it foams, add the diced onion and a pinch of salt. Cook for 15-20 minutes over medium-low heat, stirring often, until the onions are golden and caramelised. Spread them out on a plate to cool completely.
- Step 2: In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, and 1 tsp salt. With the mixer running, pour in 280ml lukewarm water and knead for 5-6 minutes. Turn the dough out onto a floured surface and shape into a ball.
- Step 3: Place the dough in an oiled bowl, cover, and leave to prove for 1-2 hours until doubled in size.
- Step 4: Knock back the dough on a floured surface. Roll it out into a flat rectangle, then scatter the cooled caramelised onions over it. Knead gently to distribute the onions throughout the dough. Divide into 12 equal logs and let them rest for 5-10 minutes.
- Step 5: Roll each piece into a rope about 35-40cm long. Shape each rope into a pretzel by forming a U-shape, crossing the ends twice, then pressing the ends onto the curve. Place the pretzels on a baking tray lined with parchment, cover with a clean tea towel, and prove for 20 minutes.
- Step 6: Preheat the oven to 200°C (180°C fan, gas mark 6). Bring 2.5 litres of water to a boil in a saucepan and dissolve the bicarbonate of soda in it.
- Step 7: Working in batches, gently lower each pretzel into the boiling water and boil each side for 30 seconds. Remove with a slotted spoon and place back on the baking tray. Brush each pretzel with beaten egg, then sprinkle with grated Gruyère and a little flaky sea salt if available.
- Step 8: Bake for 20-25 minutes until the pretzels are deep golden brown and the cheese is melted and bubbling. Allow to cool for 15 minutes before serving.
Tips & Variations
- Use smoked Gruyère or add thyme to the dough for a subtle herbaceous note.
- For a softer pretzel, brush with melted butter immediately after baking.
- If you don’t have strong white bread flour, all-purpose flour can be used but the texture will be slightly less chewy.
Storage
These pretzels are best enjoyed fresh on the day they are baked. If needed, you can freeze them for up to a month. To reheat, thaw completely and warm in a 180°C oven for 5-7 minutes to restore their crisp crust and melty cheese.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough by hand instead of using a stand mixer?
Yes, you can knead the dough by hand on a floured surface for about 10 minutes until smooth and elastic.
What can I substitute for bicarbonate of soda?
Bicarbonate of soda is essential for that classic pretzel texture and crust. Baking powder won’t produce the same effect, so it’s best to use bicarb for boiling the pretzels.
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Gruyère & Caramelised Onion Pretzels Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 pretzels 1x
Description
Delicious homemade pretzels filled with sweet caramelised onions and topped with melted Gruyère cheese. These soft, golden-brown pretzels combine the rich flavors of caramelised onions and nutty Gruyère for a perfect snack or appetizer, with a slightly crispy exterior from a bicarbonate of soda bath before baking.
Ingredients
Scale
Caramelised Onion
- 20g salted butter
- 1 onion, finely diced
- Pinch of salt
Dough
- 500g strong white bread flour, plus extra for dusting
- 7g instant yeast
- 1 tbsp light brown soft sugar
- 1 tsp salt
- 280ml lukewarm water
- Flavourless oil, for proving
Boiling Solution
- 5 tbsp bicarbonate of soda
- 2.5 litres water
Topping
- 1 egg, beaten
- 100g Gruyère, coarsely grated
- Flaky sea salt, for sprinkling
Instructions
- Caramelise the onion: Melt the butter in a small saucepan over medium heat. Once it starts to foam, add the finely diced onion and a pinch of salt. Cook over medium-low heat for 15-20 minutes, stirring frequently, until the onions are golden and caramelised. Spread on a plate and let cool completely.
- Prepare the dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, instant yeast, sugar, and 1 tsp salt. With the mixer running, gradually add 280ml lukewarm water and knead the dough for 5-6 minutes until smooth. Turn the dough onto a lightly floured surface and shape into a ball.
- First proving: Place the dough in an oiled bowl, cover with a clean tea towel or plastic wrap, and leave to prove in a warm spot for 1-2 hours, or until doubled in size.
- Incorporate caramelised onion: Tip the risen dough onto a floured surface and knock it back to remove air bubbles. Roll it out into a flat rectangle, then scatter the cooled caramelised onion over the surface. Knead the dough gently to evenly distribute the onion.
- Shape pretzel ropes: Divide the dough into 12 equal logs. Let them rest for 5-10 minutes, then roll each piece into a rope about 35-40cm long using your palms.
- Form pretzels: Shape each rope into a U shape with the curve pointing toward you. Cross the ends over twice to create a twist, then lift the ends and press them onto the U’s curve, forming the characteristic pretzel shape. Place shaped pretzels on a baking tray lined with parchment paper, cover, and prove for 20 minutes.
- Prepare bicarbonate boiling bath and preheat oven: With about 5 minutes left on the proving time, bring 2.5 litres of water to a boil in a saucepan. Dissolve 5 tablespoons of bicarbonate of soda in the boiling water. Preheat the oven to 200°C (180°C fan)/Gas Mark 6.
- Boil the pretzels: Working in batches, gently lower each pretzel into the boiling bicarbonate solution. Boil each side for 30 seconds, using a slotted spoon or tongs to keep them submerged if needed. Remove to the baking tray.
- Add topping and bake: Brush each boiled pretzel with beaten egg, then sprinkle evenly with grated Gruyère cheese and flaky sea salt. Bake in the preheated oven for 20-25 minutes until the pretzels are a deep golden brown and the cheese is melted and bubbling.
- Cool and serve: Allow the pretzels to cool on a wire rack for 15 minutes before serving. Best enjoyed the same day but can be frozen for up to one month.
Notes
- Caramelised onions add a rich sweetness that complements the savory Gruyère cheese.
- Boiling the pretzels in a bicarbonate solution gives them their classic chewy crust and browned color.
- If you don’t have flaky sea salt, use a coarse kosher salt as a substitute.
- For best texture, serve pretzels warm and fresh out of the oven.
- You can freeze unbaked pretzels after the boiling step; thaw and bake as usual.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: European
Keywords: pretzels, caramelised onion, gruyère, soft pretzels, homemade pretzels, baking, snack, cheese pretzels
