Cream Cheese - use room temperature cream cheese.Whole Milk - gives the bread its richness in the garlic butter and creates a 'custard' with the eggs, we also use a bit in the filling to help ingredients combine.Pretzel Buns - pre-made pretzel buns cut down on the time! I used these Pretzilla ones.They're buttery, garlicky, cheesy and oh so delicious.These are truly decadent and delicious! If you're looking for even more unique bread recipes you have to try my butter swimming biscuits like my Green Chile Cheddar Butter Swimming Biscuits and Cheesy Jalapeño Bacon Butter Swimming Biscuits. I use pretzel buns and everything bagel seasoning to make it more savory and salty instead of sweet. These are inspired by Korean garlic cream cheese bread with an American twist. Golden brown and toasted on the outside, deliciously creamy and soft on the inside, this Korean Inspired Everything Cheesy Garlic Pretzel Bread recipe is an incredibly flavorful and indulgent treat! Each pretzel bread is filled with a mozzarella and cream cheese mixture, dipped in garlic butter custard and topped with lots of everything bagel seasoning! Place the baked pretzels on a wire cooling rack, brush the sweet pretzels with the syrup glaze and sprinkle over the candied zest.This Korean Inspired Everything Cheesy Garlic Pretzel Bread is so unbelievably good! The exterior is perfectly toasted while the inside is super buttery and filled with creamy cream cheese filling, melty mozzarella and loaded with garlic, herbs and everything bagel seasoning.Īugust 2021 updated with ingredient notes, expert tips and recipe FAQs. Continue to cook the syrup until reduced in volume and sticky. Boil for one minute, then remove the zest using a slotted spoon and roll it in the remaining sugar. Put the orange juice into a saucepan and add 100g/3½oz sugar. Meanwhile make the glaze for the sweet pretzels. With a sharp knife, make a deep slash into the thickest part of the dough.īake in the oven for 20-25 minutes, or until they are a deep brown colour.
While the plain dough is still wet from the water, sprinkle over the salt and sesame seeds. Gently remove and place on a baking tray, keeping the different flavours separate. Work quickly to shape all 12 pretzels.Īdd the bicarbonate of soda to 7 litres/12½pints of boiling water, and gently drop each pretzel into the boiling water for approximately five seconds. Press down lightly to seal, without misshaping the pretzel. Take the two ends and manually twist them around each other twice before fixing the tapered end pieces to the opposite sides of the pretzel underneath the main circle of the pretzel so that you can’t see the joins. You should now have a classic pretzel shape with three equally spaced sections.Īlternatively, shape each rope into a wide U-shape on the work bench. Carefully flip the pretzels over and onto a baking tray lined with parchment paper, so that the ends are now face down. You may find a little dab of water helps to stick the ends to the pretzel. Lay it back down on the work bench and lightly press the tapered ends onto the opposite sides of the pretzel, attaching them either side of the central bulge. Then, without letting go of the ends, and in one swift movement, flip the centre of the U, propelling it to form a double twist. The traditional and quickest way to shape a pretzel is to take hold of each end of the strand and lift it into the air to create a U-shape. As you roll out the ropes you should apply some pressure to the dough, working from the middle outwards, pushing out any air bubbles that may have formed in the dough. This can help to prevent the strands springing back and creating unevenly shaped pieces.
#Pretzel bread recipe full#
You may need to roll out each of the strands just part way at first, then rest them, allowing the glutens to relax, before continuing to roll them out to their full length. Each piece should be about 40-50cm/16-20in in length. Using your hands, take each piece, and roll the dough into a long sausage shape, tapering the ends, and creating a slight bulge in the middle. Once proved, turn both the doughs out and divide each one into six equal pieces.
Place both doughs into separate oiled bowls, cover, and leave to prove until doubled in size (about 45 minutes). To one half, add the zest of two oranges and the poppy seeds, and mix through, ensuring even distribution. Continue for 10 minutes, or until the dough is smooth and glossy.ĭivide the dough in half. The dough should be stiff but not sticky, and shouldn’t need any extra flour to knead. Turn the dough out onto a clean work surface and knead. Add the milk mixture gradually to the flour and mix until a dough is formed. In a jug, add the malt extract to the milk and stir to dissolve. Add the flour, salt, yeast and butter to a bowl.
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