Seedy Pretzel Wedges

Making those seedy pretzel wedges at home is easy peasy with this straightforward recipe. Made from yeast dough, brushed with a baking soda bath, then sprinkled with a mixture of seeds, this pretzels bread is as good as those from the bakery. They are crispy on the outside and soft on the inside and go well with soups, salads or as a snack! Instead of a springform ring, you can of course also use an ovenproof cake ring and adjust it to the right size. They are best when eaten warm, but will keep fresh in an airtight container at room-temperature for 1-2 days.

Dough	Filling and Topping
500 g Plain flour 3/4 tsp Sea salt 7 g Active dry yeast 20 g Sugar 250 ml Lukewarm milk 60 g Greek yoghurt 20 g Butter, softened 2 Egg yolks 50 ml Water 15 g Baking soda	120 g Butter, softened 2 tbsp Pumpkin seeds 2 tsp Sesame seeds 2 tsp Poppy seeds 1 tsp Coarse salt

For the dough, put the flour and salt in a mixing bowl and make a well in the centre. Add the dried yeast, sugar and 80 ml of the lukewarm milk in the well. Cover and leave to rise for 15 minutes.
Add the remaining 170 ml milk, Greek yoghurt, butter and egg yolk and knead all the ingredients into a smooth dough. Cover again and leave to rise in a warm place for 60 minutes until it has doubled in volume.
Stir 150 grams of softened butter in a bowl until smooth. Divide the yeast dough into seven equal portions and roll out each portion into a 22 cm round circle.
Brush the first yeast dough circle with butter and place the next dough circle on top, brush this again with butter and place the next one on top. Continue in this way until the last one is placed on top without spread with butter.
Divide into 8 portions with a sharp knife. Leave to rise again in a warm place for 30 minutes.
Preheat the oven to 180C/350F. Put the 50 ml water and 15 grams baking soda in a small pan and bring to the boil briefly. Place pumpkin, poppy, sesame seeds and salt in a small bowl.
Brush the wedges with the soda water and place a 26cm springform tin around them. Garnish each pretzel wedges with mixed seeds.
Bake the pretzel wedges in the middle of hot oven for about 45 minutes until deep golden brown. Cool slightly and enjoy warm.

14 comments:

Tom 25/10/24 15:09: ...this looks fabulous!!!
Lola Martínez 25/10/24 15:27: Se ven exquisitas esas cuñas!!
DEZMOND 25/10/24 15:48: Wow, all those fluffy, moist, soft layers... makes me wanna sin and eat Glutten for at least a day LOL Back when I ate flour, I used to mix butter with ground sesame and some pepper and then use that for spreading over the dough while kneading it, it gives it a flavour like pork cracklings.
Judee 25/10/24 15:58: This is very different from anything I've ever seen. Love the idea and sounds delicious.
Christine 25/10/24 16:45: Looks good
Granny Sue 25/10/24 18:05: Those sound so good!
JoAnna 25/10/24 18:20: Hi Angie, the pretzel looks delicious, I like such baked goods.
Brian's Home Blog 25/10/24 18:43: Boy do those look so terrific, yum!
Pam 25/10/24 19:12: I've never thought to make pretzel wedges! You are so clever!
DeniseinVA 25/10/24 20:29: Oh my goodness, this looks wonderful! Thank you for sharing another delicious recipe Angie. Happy weekend to you :)
Ben | Havocinthekitchen 25/10/24 20:45: What a fun and delicious spin on pretzels - well, these wedges much better than pretzels! :)
Cooking Julia 25/10/24 21:58: Looks great Angie!
Citu 25/10/24 22:31: Se ve muy rico. Gracias por la receta.
David 25/10/24 22:54: Hi Angie, My better half and I both like pretzel bread and even have burgers on pretzel buns from time to time. These pie shaped wedges are perfect for dipping...beer cheese or tzatziki sauce. Take Care, Big Daddy Dave