Poppy Seed Pretzels
The poppy seed pretzel is an exciting variation of the classic pretzel, where the salty and slightly nutty flavor of poppy seeds adds a special character to the crispy pastry. Although the pretzel is of Bavarian origin, poppy seeds are a traditional ingredient in Hungarian cuisine, making this recipe a perfect fusion of the flavors of two worlds. The savory, yet distinctly poppy seed pretzel is an ideal choice for a snack, for welcoming guests, or even for a picnic. It's best served warm, but remains delicious the next day.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, instant dry yeast, sugar, and salt. Add the lukewarm water and melted butter, then mix thoroughly until a shaggy dough forms.
2
Knead the dough for about 8-10 minutes until it becomes elastic and smooth. If necessary, add a little more flour to prevent sticking. Cover and let rise in a warm place for 1 hour.
3
Divide the dough into 8 equal portions. Roll each portion into a long rope, then shape them into classic pretzel shapes.
4
In a large pot, bring 1 liter of water to a boil. Remove from the heat and carefully stir in the baking soda (it will fizz!).
5
Dip each pretzel individually into the baking soda water for 30 seconds, then transfer them to a baking sheet lined with parchment paper.
6
Generously sprinkle the tops of the pretzels with ground poppy seeds, pressing lightly to help them adhere.
7
Bake the pretzels in a preheated oven at 400°F (200°C) for 15-18 minutes, or until golden brown. Best served warm.
