Serbian pretzels with sesame

Name: Serbian pretzels with sesame
Ingredients: 300 g type 400 flour 500 g type 550 flour 300 ml warm water 200 ml warm milk 100 ml oil 1 tablespoon sugar 1 teaspoon salt 15 grams granulated yeast

Pasta/Pizza - Serbian pretzels with sesame by Lucia F. - Recipia

I started making Serbian sesame pretzels on a Saturday morning for very practical reasons: I was craving something salty and crunchy, and the ingredient list was already in the kitchen. They yield a lot, just right for a large baking tray, and the method isn’t complicated if you have a little patience for kneading and shaping. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 20 minutes (plus 30 minutes rising) Baking time: 15 minutes Number of pretzels: about 18-20 (servings depend on how big you make them) Difficulty: medium, especially when shaping Type: savory snack, ideal for breakfast or a packed lunch Ingredients 300 g flour type 400 500 g flour type 550 300 ml warm water 200 ml warm milk 100 ml oil 1 tablespoon sugar 1 teaspoon salt 15 g dry yeast (I used 2 packets of 7 g from Dr. Oetker) 1 packet of sesame seeds (for sprinkling on top) For brushing: 1 beaten egg For the savory mixture for decoration: 3 tablespoons flour 1 tablespoon salt water to achieve a thin batter, like for pancakes Preparation Method 1. In a large bowl, mix all the liquids: warm water, warm milk, and oil. Add the salt and sugar and mix well to dissolve. 2. In a separate bowl, combine flour type 400 with flour type 550 and mix with the dry yeast. 3. Gradually incorporate the flour mixture into the liquids, kneading by hand or with a mixer with a hook, until you obtain a non-sticky but still soft dough. If necessary, add another tablespoon of flour if it is too sticky. 4. Let the dough rise, covered with a towel, in a warm place away from drafts. Leave it for 30 minutes, until it doubles in volume. 5. Meanwhile, prepare the savory mixture for decoration: mix the flour with the salt and gradually add water, stirring well, until you achieve a liquid paste without lumps, the consistency of pancake batter. Pour the mixture into a clean ketchup bottle or any container with a narrow tip for easy distribution over the pretzels. 6. After rising, break off pieces of dough of about 60 g each. Roll them between your palms or on the table to form pretzels. Shaping is not complicated if you work on a lightly oiled surface. 7. Place the pretzels on a tray lined with baking paper, spaced apart. Brush them with beaten egg and sprinkle generously with sesame seeds. 8. Bake the pretzels in a preheated oven at high temperature (high to medium heat) for 10 minutes. 9. Remove the tray, quickly pour the savory flour mixture over each pretzel, then put them back in the oven for another 5 minutes. 10. Let them cool on a rack. They are best eaten on the day they are made. Why I make this recipe often This recipe is quite efficient when I need a savory snack that I can also take on the go. The pretzels keep well for a day or two, but generally, they disappear quickly. The ingredients are simple, and the result is similar to what you find at good pretzel shops. Tips and Variations Tips If the dough seems too soft after kneading, don’t add flour except for a tiny bit; it will firm up slightly during rising. For brushing with the savory mixture, a washed ketchup bottle is practical and won’t splatter everything. Don’t let the pretzels dry out too much at the end; an extra 5 minutes in the oven is sufficient. Substitutions Flour type 400 can be replaced with any all-purpose white flour. Milk can be replaced with water if you want a vegan version, but the texture will be slightly denser. You can use fresh yeast, about 30 g, dissolved in liquid. Variations You can sprinkle poppy seeds or cumin instead of sesame if you like. If you want more color, mix egg yolk with a little milk for brushing. The savory mixture for decoration can also be made with a bit of paprika for appearance. Serving Ideas They are good plain, but also go well with a salad or as a snack on the road. They can be served cold or gently reheated in the oven. Frequently Asked Questions Can I use only one type of flour? Yes, but the combination of two types helps with texture. If you use only one type, that works too, but the dough will be slightly different in elasticity. Do I have to brush the pretzels with egg? It’s not mandatory, but the egg helps the sesame stick and gives color. Without egg, they may turn out paler. Can the pretzels be frozen after baking? Yes, they can be frozen, but they are best eaten fresh. When thawing, heat them for a few minutes in the oven. What do I do if the savory mixture for decoration is too thick? Add water gradually, stirring well to avoid lumps, until you achieve the desired consistency. What sesame should I use? Simple white sesame works, as fresh as possible. I haven’t tested with black sesame for this recipe. Nutritional Values Approximately, one pretzel has about 170 kcal, of which: Carbohydrates: 32-35 g Proteins: 5-6 g Fats: 3-4 g (mostly from oil and egg) These are estimates; values may vary depending on how big the pretzels turn out and how much sesame you use. Storage and Reheating Serbian sesame pretzels keep well for 1-2 days in a paper bag or a closed container at room temperature. After that, they dry out and lose their texture. To reheat them, give them 2-3 minutes in the oven at 180°C; I do not recommend the microwave, as it changes their texture. These are the pretzels I make whenever I want a savory snack that fills me up and can be easily taken on the go. The recipe isn’t complicated if you follow the times and the order of the steps.

Serbian pretzels with sesame

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