Pretzels with sesame and salt

Name: Pretzels with sesame and salt - Monalisa K.
Ingredients: For 15 medium pretzels: 900 g flour 40 g fresh yeast (2 packets) 2 teaspoons sugar 1/2 teaspoon salt 125 g Greek yogurt 1 tablespoon butter (at room temperature) lukewarm water Additionally: 1 egg ses

Pasta/Pizza - Pretzels with sesame and salt by Monalisa K. - Recipia

Every time I make sesame and salt pretzels at home, I automatically recall those Sundays when the kitchen smelled of fresh dough and I cooked with the window open. There's nothing complicated about them, just a few simple ingredients, and I’ve come to enjoy the kneading part—because this dough really becomes elastic and pleasant to work with after about ten minutes. Quick Info Total time: approximately 2 hours and 15 minutes Preparation time: 20 minutes Rising time: 1 hour + 20 minutes Baking time: not specified exactly in the source, roughly 20-25 minutes (depends on the oven) Servings: 15 medium pretzels Difficulty: medium (requires kneading and shaping) Recipe type: savory snack/home baking Ingredients For 15 medium pretzels: 900 g flour 40 g fresh yeast (2 packets) 2 teaspoons sugar 1/2 teaspoon salt 125 g Greek yogurt 1 tablespoon soft butter warm water (added gradually, as needed by the dough) Additionally for decoration: 1 egg sesame seeds coarse salt Preparation Method 1. In a small bowl, mix the yeast with the sugar and a few tablespoons of warm water. Stir with a spoon and let the mixture sit for ten minutes. During this time, the yeast activates, and the mixture looks slightly frothy. 2. In a large bowl, sift the flour and add the salt. Make a well in the center of the flour and pour in the yeast mixture, Greek yogurt, and soft butter. 3. Start incorporating with your hands and gradually add warm water. The dough should come together, not too soft or too hard. Continue kneading for about ten minutes, until it no longer sticks to your hands and becomes smooth. 4. Cover the bowl with a clean towel and let the dough rise in a draft-free place for about an hour. Normally, it should double in volume. 5. After it has risen, turn the dough out onto a work surface and divide it into 15 as equal pieces as possible. I don't weigh them, just tear them by hand and adjust as I go. 6. Roll each piece into a rope about 35-40 cm long. Bring the ends together, twist them slightly, and form the pretzels. 7. Place the pretzels on a baking tray lined with parchment paper. Cover them with a towel and let them rise for another 20 minutes. They will puff up a little, but not too much. 8. In a bowl, beat an egg with a pinch of salt. Using a pastry brush, glaze each pretzel. Sprinkle coarse salt and sesame seeds on top, enough to make the layer visible, not just a few seeds. 9. Place the tray in a preheated oven at 200 degrees Celsius and bake until they turn golden brown on top. The baking time varies depending on the oven; it takes about 20-25 minutes in mine. 10. Remove the pretzels and place them directly on a rack or a towel to cool without getting soggy. Why I Make This Recipe Often Because I always have the ingredients on hand and I know they turn out fluffy and flavorful. The pretzels last well for a day or two and are great for packing or serving alongside any soup. They don’t dry out quickly and don’t become chewy if stored properly. Tips and Variations Tips If the yeast doesn’t activate (doesn’t froth), don’t continue with the recipe—it needs to be fresh. The dough shouldn’t be too stiff; if it’s too dense, the pretzels will turn out dry. When glazing, apply the beaten egg gently, so as not to crush the risen dough. Don’t overcrowd the tray—leave space between the pretzels, or they will stick together. If you want them to be crunchier on the outside, you can extend the baking time by 2-3 minutes, but watch closely to prevent the sesame from burning. Substitutions Greek yogurt can be replaced with plain yogurt, but it shouldn’t be too runny. You can use margarine instead of butter, but the texture will change slightly. If you don’t have sesame seeds, poppy seeds work too, but the flavor won’t be the same. Variations If you prefer plain pretzels, skip the sesame on top. You can make half of the batch with salt and the other half just with seeds. For a glossier appearance, you can glaze them twice with egg, at one-minute intervals. Serving Ideas They are good cold, but especially warm, straight out of the oven. They pair well with a cup of milk, yogurt, or as a snack on the go. They are also suitable for breakfast, with butter or cream cheese. Frequently Asked Questions Can I use dry yeast instead of fresh yeast? Yes, but adjust the quantity. For 900 g of flour, you can use 14-16 g of dry yeast (2 packets). If I don’t have Greek yogurt, can I use something else? You can use plain yogurt, but it’s best if it’s richer, not too watery. What should I do if the dough is too sticky? Add a little more flour, just enough so it no longer sticks. Don’t let it become too tough. How thick should the ropes for the pretzels be? The ropes should be about 1 cm thick and 35-40 cm long. If they are thicker, the pretzels will remain a bit undercooked inside. Nutritional Values On average, a medium pretzel has around 170-190 kcal. The carbohydrate content is dominant (35-38 g per pretzel), with about 5-6 g of protein and around 2-4 g of fat (depending on how much butter and yogurt you use). The salt and sesame add a bit at the end, but do not significantly increase the calories per serving. Values are approximate. Storage and Reheating The pretzels store best in plastic bags at room temperature for up to two days. Beyond two days, the texture changes—they become harder. If you want to reheat them, place them in a warm oven for a few minutes, directly on the rack or on a tray, to become slightly crunchy again. I do not recommend storing them in the fridge, as they dry out faster. I usually make this recipe when I want simple snacks, without complications and special ingredients. Shaping becomes routine after the first two or three batches, and the result is predictable—homemade pretzels with a golden exterior and soft interior, just as they should be.

Pretzels with sesame and salt

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