Gruyère and Caramelised Onion Pretzels Recipe

Introduction

These Gruyere & caramelised onion pretzels offer a delightful twist on a classic snack. Soft, chewy, and bursting with savory flavors, they make a perfect treat for any occasion.

Ingredients

• 20g salted butter
• 1 onion, finely diced
• 500g strong white bread flour, plus extra for dusting
• 7g instant yeast
• 1 tbsp light brown soft sugar
• Flavourless oil, for proving
• 5 tbsp bicarbonate of soda
• 1 egg, beaten
• 100g Gruyère, coarsely grated

Instructions

1. Step 1: Melt the butter in a small saucepan over medium heat. When it starts to foam, add the diced onion and a pinch of salt. Cook for 15-20 minutes on medium-low, stirring often, until golden and caramelised. Spread out on a plate and let cool completely.
2. Step 2: In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, and 1 tsp salt. With the mixer running, gradually pour in 280ml lukewarm water and knead for 5-6 minutes until smooth. Turn the dough out onto a lightly floured surface, shape into a ball, place in an oiled bowl, cover, and leave to prove for 1-2 hours or until doubled in size.
3. Step 3: Tip the dough onto a floured surface and knock it back. Roll out into a flat rectangle, then scatter the caramelised onion over the top. Re-knead gently to distribute the onion evenly. Divide the dough into 12 equal logs and let rest for 5-10 minutes.
4. Step 4: Using your palms, roll each piece into a rope about 35-40cm long. Shape each rope into a pretzel by forming a U-shape with the curve towards you, crossing the ends over twice, then lifting and pressing the ends into the curve of the U. Place the pretzels on a baking tray lined with parchment and cover with a clean tea towel. Let prove for 20 minutes.
5. Step 5: Five minutes before the proving ends, bring 2.5 liters of water to a boil in a large saucepan. Stir in the bicarbonate of soda until dissolved. Preheat your oven to 200°C (180°C fan)/gas mark 6.
6. Step 6: Working in batches, gently lower each pretzel into the boiling water. Boil for 30 seconds on each side, using a slotted spoon or tongs to keep them submerged if needed. Remove pretzels and place back on the baking tray.
7. Step 7: Brush each pretzel with beaten egg, then sprinkle with grated Gruyère and a little flaky sea salt if available. Bake for 20-25 minutes until deep golden brown and the cheese is bubbling.
8. Step 8: Let the pretzels cool for 15 minutes before serving. Enjoy warm for the best experience.

Tips & Variations

• Use aged Gruyère for a richer, nuttier flavor that complements the sweetness of the caramelised onions.
• Add fresh thyme or rosemary to the dough for an herby twist.
• Substitute the onion with shallots or leeks for a milder taste.
• For a vegan option, replace the butter with plant-based margarine and omit the egg wash, brushing pretzels with plant milk instead.
• Sprinkle sesame or poppy seeds along with the cheese for extra texture and flavor.

Storage

These pretzels are best enjoyed on the day they are baked. To store, cool completely and freeze in an airtight container for up to one month. Reheat in a preheated oven at 180°C (160°C fan) for 5-7 minutes until warmed through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature and complete the proving steps before shaping and baking.

What if I don’t have bicarbonate of soda?

The bicarbonate of soda bath is what gives pretzels their signature chewy crust and color. If unavailable, you can boil them briefly in water, but the texture and color won’t be quite the same.

Gruyère and Caramelised Onion Pretzels Recipe

Print Recipe

★★★★★

4.7 from 144 reviews

These Gruyere & caramelised onion pretzels are a delicious twist on the classic pretzel, featuring a rich, buttery caramelised onion filling and a generous topping of melted Gruyere cheese. Soft yet chewy with a golden crust, they offer a perfect balance of savory flavors and a satisfying texture, ideal for snacking or serving at gatherings.

• Author: Mick
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Caramelised Onion

• 20g salted butter
• 1 onion, finely diced
• Pinch of salt

Dough

• 500g strong white bread flour, plus extra for dusting
• 7g instant yeast
• 1 tbsp light brown soft sugar
• 1 tsp salt
• 280ml lukewarm water
• Flavourless oil, for proving

Boiling Solution & Topping

• 5 tbsp bicarbonate of soda
• 1 egg, beaten
• 100g Gruyere, coarsely grated
• Flaky sea salt, to sprinkle

Instructions

1. Caramelise the onion: Melt the butter in a small saucepan over medium heat until it foams. Add the finely diced onion and a pinch of salt, then cook over medium-low heat for 15-20 minutes, stirring often, until the onions are golden and caramelised. Spread onto a plate and leave to cool completely.
2. Prepare the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and 1 tsp of salt. With the mixer running, gradually pour in the lukewarm water and knead for 5-6 minutes until a smooth dough forms. Turn out onto a lightly floured surface, shape into a ball, place into an oiled bowl, cover, and leave to prove for 1-2 hours or until doubled in size.
3. Incorporate the caramelised onion: Tip the dough onto a floured surface and knock it back to release air. Roll out into a flat rectangle and scatter the cooled caramelised onions over the surface. Re-knead the dough gently to distribute the onions evenly. Divide the dough into 12 equal logs and let them rest for 5-10 minutes.
4. Shape the pretzels: Roll each piece of dough into a rope about 35-40cm long using your palms. Form each rope into a U-shape with the curve facing you, twist the two ends of the rope over twice to create a twist, then lift the ends and press them onto the curve of the U-shape to form the classic pretzel shape. Place shaped pretzels on a baking tray lined with parchment paper, cover with a clean tea towel, and prove for 20 minutes.
5. Boil the pretzels: Five minutes before the proof is done, bring 2.5 litres of water to a boil in a large saucepan. Dissolve the bicarbonate of soda in the boiling water. Working in batches, gently lower each pretzel into the boiling water and cook for 30 seconds on each side, using a slotted spoon or tongs to keep them submerged as needed. Remove and place back on the lined baking tray.
6. Add egg wash and toppings: Brush each boiled pretzel with the beaten egg, sprinkle with grated Gruyere cheese, and add a little flaky sea salt on top.
7. Bake: Preheat the oven to 200°C (180°C fan) / gas mark 6. Bake the pretzels for 20-25 minutes until they turn a deep golden brown and the cheese is melted and bubbling.
8. Cool and serve: Let the pretzels cool on a wire rack for 15 minutes before serving. They are best eaten the same day or can be frozen for up to one month.

Notes

• Ensure the caramelised onions are completely cooled before mixing into the dough to prevent affecting yeast activity.
• Use strong white bread flour for the best chewy texture.
• The baking soda water bath is essential to achieve the traditional pretzel crust.
• For extra flavor, flaky sea salt is recommended but regular coarse salt can be used.
• These pretzels can be frozen after baking; reheat in the oven before serving.
• Gluten free flour can be attempted but will alter the texture significantly.

Keywords: pretzel, Gruyere cheese, caramelised onion, snack, homemade pretzels, baked pretzels