Garlic-scallion pretzel pull apart bread
Tantalize your taste buds with a bread that's both irresistibly tender and bursting with savory goodness.
Tools
Ingredients
Serving
250 g
all-purpose flour, divided, plus more for rolling
7 g
instant yeast
4,5 g
sea salt
1,5 g
garlic powder
180 g
water
14 g
unsalted butter
2 stalks
scallions, thinly sliced
Oil, for the bowl and skillet
1,8 l
water for water bath
60 g
baking soda
1
large egg yolk for egg wash
15 g
water for egg was
3 g
kosher salt
Step by step
Make the dough: in the bowl of a stand mixer fitted with the dough hook, combine 2 cups (250g) flour, yeast, kosher salt and garlic powder.
A modern twist made from tender lamb leg with the bright citrus of lemon, the calming floral whisper of lavender, and a savory crust made from a unique blend of salt and herbs. It's a showstopper worthy of any special occasion, yet surprisingly simple to prepare.
To knead dough, turn machine to speed 2 and let knead until a soft, sticky dough forms, about 5–7 minutes, stopping to scrape the bowl and hook if needed. If dough is too sticky, add up to remaining 30g flour, one tablespoon at a time while continuing to knead on speed 2.
Turn dough out onto a lightly floured surface, and shape into a smooth, round ball. Clean the bowl and rub lightly with oil. Return the dough to the bowl, turning to grease the top, and cover with plastic wrap. Let the dough rise in a warm place until it doubles in size, about 40 minutes.
Form the dough: Preheat the oven to 190°C. Lightly oil a 9-inch cast-iron skillet. Turn the dough out onto a lightly floured surface. Divide dough into 16 equal portions, and roll into balls, pinching seams to close. Cover and let rise until an indentation remains after lightly pressing the top of dough, about 25 minutes.
Prepare the water bath: Bring water and baking soda to a boil in a medium saucepan. Carefully place two balls of dough into boiling water mixture. Cook for 30 seconds, flip, and cook for 30 seconds more. Use a spider strainer or slotted spoon to remove from water, allowing excess water to drip off before placing side by side in the prepared skillet. Continue until all dough balls have been boiled and placed in skillet.
Bake the pretzels: Make the egg wash by whisking together the egg yolk and water with a fork. Brush the tops of the dough with egg wash. Using a pair of kitchen shears, snip a small “X” on the top of each pretzel and sprinkle with kosher salt. Bake 16–20 minutes, or until the bread is golden brown. Serve warm.