Nadiya Hussain's Onion Pretzels
Pretzels are surprisingly easy to make and these ones are even easier because, instead of the usual intricate shape, I just do knots. Laced with crispy onions and chives and then topped with a dusting of intense onion flavour, they are soft and yummy and super satisfying.
|500g||strong bread flour, plus extra for dusting|
|30g||crispy fried onions|
|1 tbsp||onion granules|
|2 tsp||dried chives|
|50g||unsalted butter, melted, plus extra for greasing the trays|
|3 tbsp||bicarbonate of soda|
|1||medium egg, lightly beaten|
|1 tsp||onion granules|
Prep tine: 45 minutes, plus rising. Cook time: 25 minutes
Start by adding the flour to a large mixing bowl with the yeast, sugar, onions, onion granules and chives and mix until well combined.
Add the butter and mix through using a cutlery knife. Make a well in the centre. Add the water and mix until the dough comes together. Attach the dough hook to a free-standing mixer and knead for 5 minutes on medium until the dough is smooth and stretchy. Cover and leave to double in size.
Grease two baking trays. Take the dough out anddivide into 12 equal-sized balls, about 75g each. Rollout each ball to a 30cm sausage shape and then tieinto a knot (see photo overleaf), tuck the endsunderneath and pop onto the greased trays. Leave covered with greased clingfilm for just 15 minutes.
Preheat the oven to 200°C/fan 180°C/gas 6.
Bring a large saucepan of water to the boil. Add the bicarbonate of soda, stir in well until dissolved, then leave to simmer. Gently drop in a few of the dough knots (just enough so they don’t touch) and cook for 10 seconds. Flip with a slotted spoon and leave in for another 10 seconds.
Drain and pop back onto the greased tray. Repeat with the rest. Glaze them with the beaten egg. Mix the paprika, onion granules and salt together, sprinkle all over the knots and bake for 12 minutes. Take out, leave to cool a little on a rack and eat while they are still warm.