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Gruyère and Caramelised Onion Pretzels Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://famdishes.com/gruyere-and-caramelised-onion-pretzels-recipe/