Introduction

These Gruyere & caramelised onion pretzels offer a delightful twist on a classic snack. Soft, chewy, and packed with sweet caramelised onions and rich, melted Gruyere cheese, they make a perfect treat for any occasion.

Gruyère & Caramelised Onion Pretzels Recipe - Recipe Image

Ingredients

20g salted butter
1 onion, finely diced
500g strong white bread flour, plus extra for dusting
7g instant yeast
1 tbsp light brown soft sugar
Flavourless oil, for proving
5 tbsp bicarbonate of soda
1 egg, beaten
100g Gruyère, coarsely grated

Instructions

Step 1: Melt the butter in a small saucepan over medium heat. Once foaming, add the diced onion and a pinch of salt. Cook for 15-20 minutes on medium-low, stirring often, until golden and caramelised. Spread out on a plate and cool completely.
Step 2: In a stand mixer bowl fitted with a dough hook, combine the flour, yeast, sugar, and 1 tsp salt. With the mixer running, pour in 280ml lukewarm water and knead for 5-6 minutes. Turn the dough onto a lightly floured surface, shape into a ball, place in an oiled bowl, cover, and prove for 1-2 hours until doubled in size.
Step 3: Tip the dough onto a floured surface and knock it back. Spread into a flat rectangle, scatter the cooled caramelised onions over the dough, then knead gently to distribute them evenly. Divide the dough into 12 equal logs and let rest for 5-10 minutes.
Step 4: Roll each piece into a rope about 35-40cm long. Form each rope into a pretzel shape by making a U-shape with the rope, crossing the ends over twice to twist, then pressing the ends into the bottom curve. Place pretzels on a baking tray lined with parchment, cover with a clean tea towel, and prove for 20 minutes.
Step 5: Preheat the oven to 200°C (180°C fan)/gas mark 6. Bring 2.5 litres of water to the boil in a large saucepan and dissolve the bicarbonate of soda in it.
Step 6: Working in batches, gently submerge each pretzel into the boiling water. Boil each side for 30 seconds, holding them down if needed, then remove to the baking tray. Brush them with beaten egg, sprinkle with Gruyère and a little flaky sea salt.
Step 7: Bake for 20-25 minutes until deep golden brown with molten, bubbling cheese. Allow to cool for 15 minutes before serving.

Tips & Variations

Use flaky sea salt on top for added texture and flavor.
Try swapping Gruyère for sharp cheddar or mozzarella for a different cheesy twist.
For an extra kick, add a pinch of cayenne pepper to the dough or sprinkle some chili flakes on top before baking.

Storage

These pretzels are best enjoyed on the day they are baked. To store, keep them in an airtight container at room temperature for up to 2 days. You can also freeze baked pretzels for up to one month; reheat in the oven at 180°C until warmed through to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10 minutes until smooth and elastic.

Why do I need to boil the pretzels in bicarbonate of soda water?

Boiling the pretzels in bicarbonate of soda water creates their distinctive chewy texture and helps achieve that golden brown, glossy crust during baking.

Gruyère & Caramelised Onion Pretzels Recipe

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★★★★★

4.7 from 143 reviews

These Gruyère & caramelised onion pretzels are a delicious twist on a classic snack featuring soft, golden pretzels infused with sweet caramelised onions and topped with melted Gruyère cheese. Perfectly boiled in a bicarbonate of soda bath for that authentic chewy texture, then baked to a crisp golden finish, they make a savory treat that’s ideal for sharing or serving as a tasty appetizer.

Author: Stella
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours (including proving time)
Yield: 12 pretzels 1x
Category: Snack
Method: Baking
Cuisine: European

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

Cooking & Topping

5 tbsp bicarbonate of soda
1 egg, beaten
100g Gruyère, coarsely grated
Flaky sea salt, for sprinkling (optional)

Instructions

Caramelise the onions: Melt the butter in a small saucepan over medium heat. Add the finely diced onion and a pinch of salt. Cook gently over medium-low heat, stirring often, for 15-20 minutes until the onions are golden and caramelised. Spread them out on a plate and allow to cool completely.
Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, sugar, and salt. With the mixer running, pour in the lukewarm water and knead for 5-6 minutes until the dough is smooth and elastic. Turn the dough out onto a lightly floured surface and shape into a ball. Place it in an oiled bowl, cover with a cloth, and let it prove in a warm place for 1-2 hours until doubled in size.
Incorporate caramelised onions: Once risen, tip the dough onto a floured surface and knock it back by pressing it down gently. Roll out or spread the dough into a flat rectangle. Scatter the cooled caramelised onions over the surface and knead lightly to distribute them evenly throughout the dough. Divide the dough into 12 equal logs. Let them rest for 5-10 minutes.
Shape the pretzels: Using your palms, roll each dough piece into a rope approximately 35-40cm long. Form a U-shape with each rope, then cross the ends over twice to create a twist at the end. Lift the twisted ends and press them into the curve of the U to form the classic pretzel shape. Arrange the shaped pretzels on a baking tray lined with parchment paper. Cover with a clean tea towel and let them prove for 20 minutes.
Prepare the baking soda bath and oven: When the pretzels have about 5 minutes left proving, bring 2.5 litres of water to a boil in a large saucepan. Dissolve the bicarbonate of soda completely in the boiling water. Meanwhile, preheat the oven to 200°C (180°C fan) or gas mark 6.
Boil the pretzels: Working in batches, gently lower each pretzel into the boiling bicarbonate of soda bath. Boil each side for 30 seconds, using a slotted spoon or tongs to keep them submerged if needed. Remove the pretzels carefully and transfer them back to the lined baking tray.
Egg wash and topping: Brush each boiled pretzel generously with the beaten egg. Sprinkle the grated Gruyère evenly on top of each one along with a little flaky sea salt to taste.
Bake the pretzels: Bake in the preheated oven for 20-25 minutes, or until the pretzels are deep golden brown and the cheese is melted, molten, and bubbling. Remove from the oven and allow to cool for 15 minutes before serving.
Serving and storage: Serve the pretzels fresh on the day they are baked for best texture and flavor. Alternatively, they can be frozen for up to a month and reheated when needed.

Notes

Ensure the onion is fully cooled before kneading into the dough to prevent affecting yeast action.
The bicarbonate of soda bath is essential for developing the traditional pretzel crust and flavor.
If you don’t have flaky sea salt, regular coarse salt can be used as a substitute.
Store leftover pretzels in an airtight container; reheat in an oven for the best texture rather than a microwave.
Gruyère can be substituted with other melting cheeses like Emmental or Swiss if unavailable.

Keywords: pretzels, Gruyère cheese, caramelised onion, soft pretzels, baking, savory snack, cheese pretzels