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Gruyère & Caramelised Onion Pretzels Recipe

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★★★★★

4.8 from 144 reviews

Delight in homemade Gruyere and caramelised onion pretzels, combining soft, chewy dough enriched with sweet caramelised onions and topped with melted Gruyere cheese. These golden-brown pretzels are perfect as a savory snack or an appetizer with a rich, cheesy crust and a hint of sweetness from slow-cooked onions.

Ingredients

Scale

Caramelised Onions

  • 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 and Topping

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

Instructions

  1. Caramelise the Onions: Melt the butter in a small saucepan over medium heat until foaming. Add the finely diced onion and a pinch of salt. Cook on medium-low heat for 15-20 minutes, stirring frequently, until the onions turn golden and caramelised. Spread on a plate and let 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 salt. With the mixer on, gradually add 280ml lukewarm water and knead the dough for 5-6 minutes until smooth. Turn the dough out onto a lightly floured surface, shape into a ball, then place in an oiled bowl. Cover and allow to prove for 1-2 hours until doubled in size.
  3. Incorporate the Onions: Turn the risen dough onto a floured surface and knock it back to deflate. Roll it out into a flat rectangle, then evenly scatter the cooled caramelised onions over the surface. Knead gently to distribute the onions throughout the dough. Divide the dough into 12 equal logs and let rest for 5-10 minutes.
  4. Shape the Pretzels: Roll each piece of dough into a rope about 35-40cm long. Form a U-shape with the rope, cross the ends over twice to create a twist, then fold the ends down pressing them into the curve of the U. Repeat for all pieces and place them on a baking tray lined with parchment paper. Cover with a clean tea towel and let prove for 20 minutes.
  5. Boil the Pretzels: While pretzels are proving, bring 2.5 liters of water to a boil in a large saucepan. Dissolve 5 tablespoons of bicarbonate of soda in the boiling water. Working in batches, gently lower each pretzel into the soda water. Boil each side for 30 seconds using a slotted spoon or tongs to keep them submerged if needed. Remove and place back on the baking tray.
  6. Prepare for Baking: Brush each boiled pretzel with beaten egg, then sprinkle with grated Gruyere cheese and some flaky sea salt.
  7. Bake: Preheat the oven to 200°C (180°C fan)/gas mark 6. Bake the pretzels for 20-25 minutes until they are deep golden brown and the cheese is melted and bubbling.
  8. Cool and Serve: Remove from the oven and allow the pretzels to cool for 15 minutes. Serve warm. These pretzels are best enjoyed on the day but can be frozen for up to one month.

Notes

  • Use strong white bread flour for the best chewy texture in the pretzels.
  • Caramelise onions slowly over low heat to bring out their natural sweetness without burning.
  • Boiling pretzels in bicarbonate of soda water gives them their characteristic chewy crust and shiny appearance.
  • Ensure the water is at a rolling boil before adding the pretzels for best results.
  • You can substitute Gruyere with other melting cheeses like Emmental or sharp cheddar if desired.
  • For an extra crunchy crust, brush pretzels with egg wash and sprinkle cheese just before baking.
  • Store leftover pretzels in an airtight container at room temperature for up to two days or freeze for up to one month.

Keywords: Gruyere, caramelised onion, pretzels, homemade pretzels, cheesy snack, baking recipe, savory pretzels

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