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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://stirringwithstella.com/gruyere-and-caramelised-onion-pretzels-recipe/