Ingrédients pour Cheddar Cheese Pretzel Bread
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Comment préparer Cheddar Cheese Pretzel Bread
- Sauté 1/2 cup chopped onion in 2 tablespoons butter in a small skillet until tender but not browned (about 7 minutes). Set aside to cool.
- In a large bowl, combine 1 cup warm water (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 tablespoon sugar. Let stand until foamy (about 10 minutes).
- In a food processor, combine 4 cups all-purpose flour, the cooled onion mixture, 1 large egg, 2 tablespoons Italian seasoning (recipe #63812), and 1/2 teaspoon salt. Pulse to combine.
- Add the yeast mixture to the food processor and process until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
- Shape the dough into a ball, place it in a lightly greased bowl, and turn once to grease the top.
- Cover the bowl and let the dough rise in a warm place for 1 hour and 15 minutes, or until doubled in size.
- Gently punch down the dough and let it rest for 10 minutes.
- Lightly grease a baking sheet.
- Roll the dough into a 48-inch long rope.
- On the prepared baking sheet, shape the rope into a large pretzel by crossing one end over the other to form a circle, overlapping about 12 inches from each end.
- Twist the ends once at the overlapping point.
- Bring each end across to the opposite edge of the circle.
- Moisten the ends and tuck them underneath, pressing to seal.
- Cover and let rise in a warm place for 45 minutes.
- In a small bowl, whisk together 1 egg white and 1 tablespoon water. Brush the mixture over the bread and sprinkle generously with coarse sea salt.
- Bake in a preheated 375°F (190°C) oven for 20 minutes. Then, loosely cover with foil and continue baking for another 20-25 minutes, or until golden brown.
- Remove from the oven and let cool completely on a wire rack before serving. Serve with your favorite cheese sauce for dipping.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
3g
Fat
14g
Carbs
6g
