Pretzels with salt and sesame
I missed the pretzels eaten in Romania during my student days :) and since I can't find such a thing here in France, I tried to make them at home.
- I made a classic bread dough just by replacing half the amount of water with milk, so I put
- 500 grams of white flour,
- 125 ml water,
- 125 ml milk,
- 25 grams of fresh yeast,
- half a teaspoon of sugar,
- a teaspoon of salt,
- a tablespoon of olive oil
Preparation time: less than 60 minutes
RECIPE PREPARATION Pretzels with salt and sesame:
I made the dough with the bread machine and left it to dope a little more, then I shaped the pretzels into dough bars.
I boiled them for a minute in boiling water, until they rise to the surface and swell a little.
I placed the pretzels on the baking tray and sprinkled some salt and others sesame seeds and put them in the oven at 200 degrees for 20-25 minutes, leave the last 5 minutes at maximum temp to brown and be crispy. With baking it can also vary from one oven to another, adjust the baking time if necessary.
I gave him a little water after I took them out and I couldn't wait for them to cool down a bit to eat them.
Turkish sesame pretzels are delicious, fluffy and very easy to prepare. Are called felt and can be found on every street corner in Istanbul. Street vendors invite locals and tourists to satisfy their hunger with this fluffy and very tasty pretzel. They are slightly crispy on the outside, but very fluffy on the inside.
Turkish sesame pretzels can be made by anyone at home. Those who have been to Istanbul have surely fallen in love with good food, and breakfast at any hotel has these pretzels on the table. We eat them plain, but they can be accompanied by a piece of cheese, tomatoes, olives, a Turkish omelette with vegetables (menemen), cilbir & Turkish eggs laid in yogurt sauce with garlic, heron, a coffee or a Turkish tea. We enjoyed our senses last fall, when I was in Istanbul for my husband's birthday. I decided to do them as soon as I came back, that's what I did, only I didn't get to take pictures of them. Today I took advantage of the fact that I was alone at home and I can show you how I make these fluffy pretzels dressed in sesame crust.
We find these pretzels throughout the Ottoman Empire, but also in the Middle East. Turkish pastries are tasty and easy to prepare even at home.
If you are wondering how these sesame seeds stick so well to pretzels, you will find in the explanations below that a sweet liquid is responsible for this beautiful presentation.
Turkish pretzels with sesame & # 8211 felt& # 8211 can only be simple circles, but those who have patience can twist the dough. It's more beautiful, but I think the texture is important, a fluffy dough that breaks into strips.
Those who love bread and love to play with leavened dough will discover in this recipe one of the simplest and easiest pretzel recipes. They do not need to be boiled before being baked, as are the famous German pretzels & # 8211 pretzels.
It's a cheap recipe. I used only flour, salt, sugar, yeast and a little oil. Sesame seeds are not very expensive either, and molasses can be replaced by honey.
The dough preparation technique is commonplace. We have to knead a loaf of bread for a few minds, then let it rise. To obtain pretzels of the same size we use a kitchen scale and a fixed measure for the length of the dough cord.
Sesame seeds are not used raw. I put them in a hot pan and fried them over a very low heat, stirring constantly in the pan, but they can also be fried in the oven, taking care not to burn them. It should be just slightly golden.
Simit & # 8211 Turkish sesame pretzels can be kept in an airtight box wrapped in a cotton kitchen towel or plastic bag. We keep them for about 2-3 days. They have no preservatives, so after this date they lose their taste and freshness.
But wow, who can keep such good pretzels for more than 24 hours? We can turn them into sandwiches for school or office.
I would return to Istanbul for my birthday, but it seems that my family would like to go somewhere else. One thing is for sure: from any holiday I come back with new ideas for you.
Now I let you see the ingredients you need and how to prepare Simit & # 8211 Turkish pretzels with sesame seeds:
2 tablespoons honey / molasses
I put the yeast with sugar, a teaspoon of flour and 50 ml of warm water in a bowl. After 10 minutes I poured it over the flour, I added the rest of the water and I started to knead the dough. I added salt, then incorporated the oil.
I kneaded until the dough did not stick to my hands, then I covered it with a food foil (glued directly to the dough), and I put a thick towel over the bowl.
I let the dough rise for an hour, until it doubled in volume. During this time I fried the sesame seeds, then I mixed the water with the honey in a large bowl, until the honey dissolved.
Ideally, I would have used molasses, but I couldn't find one to buy.
After the dough has risen nicely, I weighed it and divided it into 8 (softened 8 pieces of dough of 91 g / piece). If you want to make twisted pretzels, divide each piece in half once more, so as to weave the two strings obtained. At this point I turned on the oven at 220 ° C with ventilation.
I rolled each piece until I got a 30 cm long cord. I joined the heads, then bathed him in honey water on both sides.
I put the wet pretzel in the pan with sesame seeds and I dressed it well with them. I put 4 pretzels in the big oven tray.
I didn't crowd them because they need space to grow nicely. I baked the pretzels for 20 minutes, then let them cool on a grill.
I didn't last long. They smell good, they are fluffy and mega delicious.
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Here are how beautiful the pretzels prepared by Alexandra Onosa are. Thanks.
- 500 g flour (I used 400 g white flour and 100 g wholemeal flour)
- 280 g hot water
- 7 g dry yeast (one sachet)
- 1 teaspoon salt
- 1 teaspoon sugar
- 25-30 ml oil
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Crispy homemade pretzels
I've always liked them warm pretzels, Croce on the outside and fluffy inside, with poppy seeds, salt, sesame& hellip no matter how, but pretzels to be. In Galati and Braila there are simigers almost on every street corner, hot bread smells everywhere, you can't resist such goodness. And if you do it at home bagels, you have advantages and disadvantages, of course & # 128578
Crispy homemade pretzels
The advantages are that they are made quickly, they are cheap, you can involve the children and the fun will be guaranteed, you redecorate the kitchen & hellip & # 128578. Let's talk about how proud the little ones will be that they participated in the Great Pretzel? They will prepare their own package and will be proud of all the friends with what pretzels they made. And last but not least, you will need to patent the inventions, because pretzels will be shaped in all sorts of shapes and patterns, absolutely brilliant & # 128578.
Disadvantages: you have to wash dishes and gather flour that is scattered everywhere (which can be more beautiful than a beating with flour, together with the little ones), you risk being beaten by your neighbors because you kill them with the smell and come babele la usa & # 128512.
The yeast is much more concentrated than probably in other parts of Europe, so put exactly the amount you experienced for the amount of flour used.
I dissolved the yeast in warm water.
I heated the milk and butter.
I put the ingredients in the bread machine in the order listed in the recipe.
At the end I made a small crater in the flour and I poured the yeast mixing with a little flour from the edge.
I chose the dough menu of the machine which has a processing time of 2 h.
During this time, heat the ingredients, mix them and leaven twice. I usually don't leave it until the second time of kneading and leavening and that means a dough increase of only 30 minutes.
I divided the dough into 4 and then each part into 4 other parts. I rolled each piece like sticks about the thickness of a finger about 30cm thick and then glued them to the end. Attention: by twisting the heads and pressing. A total of 16 pretzels came out.
In a pot I boiled the water and I took 4 pretzels each and I stirred them in hot water for 1-2 min. .
Then I greased them with egg and oil, sprinkled them with coarse salt and sesame seeds and baked them at 350F (180C) for about 30 minutes until they were well browned.
Cheese and Susan pretzels
Today we will do Pretzels with cheese and sesame. My recipe has a simple dough made of flour, lard, yeast, milk, cheese, egg and salt. Knead quickly, then roll out the dough, cut it into a pretzel form, grease it with egg, sprinkle sesame seeds on top and bake.
400 grams of flour
200 grams of grated telemea
200 grams of lard (you can also use butter but with lard they will come out softer)
3-5 tablespoons of lukewarm milk
30 grams of sesame
1 teaspoon dry yeast
1 teaspoon salt
We start by making the dough. Put the flour and lard in a bowl. By hand, mix the lard into the flour. Then, add 1 egg, the other we will use to grease on top, salt, telemeau, yeast and milk. We don't add all the milk at once because we may not need it at all. Homogenize everything well and when we have the dough formed we put it on the floured worktop and knead it a little more. We form it into a ball and spread it with the twister about half a cm thick.
Cut the dough into a pretzel form. If you don't have a pretzel shape, you can cut them with a knife and make the pickles. We gather the edges and form the dough again into a ball. We make pretzels from all the dough. Out of the whole amount, I got 70 pretzels. Put the pretzels on a tray covered with baking paper. Grease them with a beaten egg brush, then sprinkle sesame seeds on top. Bake at 200 degrees Celsius for about 15-20 minutes, or until golden. When they are baked, we take them out on a plate.
Look how good it looks! The pretzels are very tender and have a pleasant taste from Telemea! I simply adore them!