The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/27400/garlic-and-nigella-seed-pretzels-orange-and-cardamom-pretzels

lifestyle.com.au

Give your pretzels an exotic twist with nigella and cardamom.

Ingredients

  • Garlic and nigella seed pretzels

  • 500g strong bread flour

  • 10g sea salt flakes

  • 7g instant yeast sachet

  • 40g butter, melted

  • 15g tbs brown sugar

  • 250ml water

  • 100ml milk

  • 1 tsp minced garlic

  • 4 tsp nigella seeds

  • Oil, for greasing + toasting nigella seed

  • 90g bicarbonate of soda

  • 2L of water

  • 5 tbsp sesame seeds

  • Sea salt flakes

  • Glaze

  • 1 egg  + a few tbsp of water

  • Cardamom and orange pretzel

  • 500g strong bread flour

  • 10g sea salt

  • 7g instant yeast sachet

  • 40g butter, melted

  • 25g tbsp brown sugar

  • 250ml water

  • 100ml milk

  • 2 tsp ground cardamom

  • 2 tbsp orange zest

  • 90g bicarbonate of soda

  • 2L of water

  • 4 tbsp poppy seeds

  • Orange glaze

  • 4 mandarins

  • Lemon

  • 2 tbsp caster sugar

  • 1/4 tsp cardamom

Method

  • 1.

    For the savory pretzels, warm milk and water to about 40C. Mix together the water, milk, yeast and sugar. Leave for 10 minutes for the yeast to activate and froth.

  • 2.

    Toast the nigella seeds on a skillet with a tsp of oil and cool. In the bowl of stand mixer pop in flour, salt and butter and the cooled nigella seeds and 1 tsp of garlic. Give it a mix with the dough hook. Pour in the frothy yeast/water/sugar/milk mix.

  • 3.

    Knead the dough for about 7 minutes or until it comes away from the sides of the bowl. Turn it out and knead it by hand for a few minutes until smooth and bouncy. Place the dough in a lightly-greased bowl, cover and leave in a warm to prove and double in size.

  • 4.

    Turn the savoury dough out, knock it back and divide into 13 roughly-equal pieces. Place the pieces under a cloth. Make it into a neat ball.

  • 5.

    Roll each dough ball with your hands to about 30 cm long and put to one side. Repeat with the remaining pieces of dough. 

  • 6.

    Take the rested rolls of dough and roll it out 60 cm in length each. The dough should taper out from the centre to the two ends. Make a U shape with each roll of dough and wrap the two ends over each other twice, forming a spiral. Fold the spiral in and tack on to the fat part of the dough with some water. Place the pretzels on baking paper lined baking trays.

  • 7.

    Place the trays in a large plastic bag and leave in a warm place to rise and is puffy looking. Once the dough has risen, remove the trays from the plastic bag.

  • 8.

    Put water on to boil, use a kettle to boil the water first. Ensure that it is a pot at least 20cm in diameter. Once the dough is ready to be boiled, add in the bicarbonate soda and give it a quick stir.

  • 9.

    One at a time, dip the pretzels into the alkaline solution. Leave for 20 seconds then turn the pretzel over. Leave for a further 10 seconds then remove from the water.

  • 10.

    Place the dipped pretzel on a lightly-greased baking tray and continue dipping the remaining pretzels.

  • 11.

    Brush the pretzels with the egg yolk/water glaze and sprinkle with flaky sea salt + untoasted sesame seeds. Slash the dough with a sharp knife. Bake at 200C for 12-15 minutes.

  • 12.

    For the sweet pretzels, warm milk and water to about 40C. Mix together the water, milk, yeast and sugar. Leave for 10 minutes for the yeast to activate and froth. In the bowl of stand mixer pop in flour, salt and butter, cardamom and orange zest. Give it a mix with the dough hook. Pour in the frothy yeast/water/sugar/milk mix. Knead the dough for about 7 minutes or until it comes away from the sides of the bowl. Turn it out and knead it by hand for a few minutes until smooth and bouncy. Place the dough in a lightly-greased bowl, cover and leave in a warm drawer to prove and double in size. Turn the Sweet dough out, knock it back and divide into 13 roughly-equal pieces. Place the pieces under a cloth. Make it into a neat ball.

  • 13.

    Roll each dough ball with your hands to about 30 cm long and put to one side. Repeat with the remaining pieces of dough.

  • 14.

    Take the rested rolls of dough and roll it out 60 cm in length each. The dough should taper out from the centre to the two ends. Make a U shape with each roll of dough and wrap the two ends over each other twice, forming a spiral. Fold the spiral in and tack on to the fat part of the dough with some water.

  • 15.

    Place the pretzels on baking paper lined baking trays and place the trays in a large plastic bag and leave in a warm place to rise and is puffy looking. Once the dough has risen remove the trays from the plastic bag.

  • 16.

    Repeat the boiling water dipping process for the sweet pretzels. Place the dipped pretzel on a lightly-greased baking tray and continue dipping the remaining pretzels. Brush the pretzels with the egg yolk/water glaze. Slash the dough with a sharp knife

  • 17.

    Bake at 200°C for 12-15 minutes. As soon as they come out of the oven, brush with some orange syrup and top with poppy seeds.

  • 18.

    For the orange syrup, bring to boil the juice of 4 oranges, orange zest, cardamom and sugar. Simmer until a slightly tacky syrup forms.

  • 19.

    To assemble, arrange your pretzels on a serving board.

Notes

This recipe has not been edited or tested by the Bake Off Food Department

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings