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
