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easy &quick

Pumpernickel Pretzel with Home Grown Pimiento Cheese

QimiQ Benefits

  • Fluffy and moist consistency
  • Quick and easy preparation
  • Baked goods remain moist for longer
Pumpernickel Pretzel with Home Grown Pimiento Cheese
Pumpernickel Pretzel with Home Grown Pimiento Cheese

Ingredients

For 10 portions

  • 50g

    QimiQ Classic, room temperature

  • 85ml

    Water

  • 1tsp

    Sugar

  • 10g

    Dried yeast

  • 230g

    Bread flour

  • 390g

    Rye flour

  • 40g

    Molasses

  • 5g

    Salt

  • 20g

    Baking soda

  • 4cup(s) of

    Water

  • 1

    Egg yolk(s)

  • Salt, coarse

  • g

    Home Grown Pimiento cheese

Preparation

  1. Whisk the unchilled QimiQ Classic smooth. Add the water, sugar and yeast and mix well. Allow to rest for approx. 5 minutes.
  2. Add the flour, molasses and salt and knead to a smooth dough. Place the dough into an oiled vessel. Cover and allow to rest in a warm place for approx. 30 minutes.
  3. Divide the dough into strips and shape into pretzels. Preheat the oven to 450 °F.
  4. Mix the baking soda with 4 cups of water and bring to a boil. Brush the pretzels with the mixture and place onto a greased baking tray.
  5. Brush the pretzels with the egg yolk and sprinkle with the salt. Bake in the preheated oven until golden brown and allow to rest for approx. 5 minutes.
  6. Serve the pumpernickel pretzels with the Home Grown Pimiento cheese.
Some doughy looking food

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