Grilled Vegetable Pretzel
The grilled vegetable pretzel is a tantalizing choice for those who love to combine vegetables and pretzels. Grilled zucchini, eggplant, and bell peppers perfectly complement the crispy dough, providing a unique taste experience. The first grilled vegetable pretzel recipes became popular with the growing interest in healthy eating. This recipe can be easily made at home by anyone and is recommended as a perfect appetizer or main course.
Ingredients for this recipe
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Preparation Steps
1
Start by preparing the dough: In a large bowl, combine the flour and salt.
2
Add the sugar to the warm water, then sprinkle in the yeast. Stir and let it rest for 5-10 minutes, until the yeast becomes frothy.
3
Next, pour the yeast mixture into the flour, then add the olive oil. Mix well, then knead the dough by hand or with a dough machine for about 10 minutes, until it is smooth and elastic.
4
Form it into a ball, return it to the bowl, and cover it with a damp kitchen towel. Let it rest for 1 hour to rise.
5
When the dough has risen, turn it out onto a work surface and divide it into 8-10 portions. Roll each piece into a rope, then twist them into pretzel shapes.
6
Prepare the grilled vegetables: slice the zucchini, eggplant, and bell pepper, then grill them in a pan or on a grill until tender.
7
In a large pot, bring water to a boil, then add baking soda. Blanch the pretzels in this water for 1-2 minutes, then remove them with a slotted spoon.
8
Place the pretzels on a baking sheet lined with parchment paper, then sprinkle with the grilled vegetables. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, until golden brown.
9
Let the pretzels cool slightly, then serve. Enjoy!
