Pretzels with sesame

Pretzels with Sesame Recipe from Romania | Easy-to-Follow Instructions

Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Pretzels with sesame are a delicious and savory snack that can be enjoyed at any time of the day. The combination of the buttery pretzel dough with the nutty flavor of sesame seeds creates a unique and satisfying treat.

History

Pretzels have a long history that dates back to the Middle Ages in Europe. They were originally created by monks as a reward for children who learned their prayers. The twisted shape of the pretzel is said to resemble arms crossed in prayer.

Ingredients

5 oz (150 g) of butter
1 egg
10 oz (300 g) of flour
1 tsp of baking powder
2.5 oz (70 g) of confectioner's sugar
2 tbsp of milk
salt
vanilla
2 tbsp of sesame seeds

How to prepare

Cream the butter with the sugar and yolk. Add milk, salt, baking powder, and vanilla. Mix well.
Then add the flour and knead the dough. Refrigerate for 20–30 minutes.
Shape the dough into pretzels. Roll them in egg white, then in sesame seeds. Place on a baking sheet and bake at medium heat.

Variations

Try adding different spices or herbs to the dough for a unique flavor.
Substitute the sesame seeds with poppy seeds or flaxseeds for a different twist.

Cooking Tips & Tricks

Make sure to refrigerate the dough before shaping it into pretzels. This will help the dough hold its shape better.

- Rolling the pretzels in egg white before coating them in sesame seeds will help the seeds stick to the dough.

- Be sure to bake the pretzels at medium heat to ensure they cook evenly and don't burn.

Serving Suggestions

Pretzels with sesame can be enjoyed on their own as a snack or served with mustard or cheese for dipping.

Cooking Techniques

Kneading the dough is an important step in making pretzels with sesame. Be sure to knead the dough until it is smooth and elastic.

- Rolling the dough into ropes and shaping them into pretzels can be a fun and creative process.

Ingredient Substitutions

If you don't have sesame seeds, you can use other seeds or nuts for coating the pretzels.

- You can use margarine or vegetable oil as a substitute for butter.

Make Ahead Tips

You can prepare the dough for pretzels with sesame ahead of time and refrigerate it until you are ready to bake them. This can save time when you are ready to enjoy them.

Presentation Ideas

Serve pretzels with sesame on a platter with a variety of dipping sauces for a fun and interactive snack.

Pairing Recommendations

Pretzels with sesame pair well with a cold beer or a glass of milk for a satisfying snack.

Storage and Reheating Instructions

Pretzels with sesame can be stored in an airtight container at room temperature for up to 3 days. To reheat, place them in a preheated oven for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of pretzels with sesame contains approximately 250 calories.

Carbohydrates

Each serving of pretzels with sesame contains approximately 25 grams of carbohydrates.

Fats

Each serving of pretzels with sesame contains approximately 10 grams of fat.

Proteins

Each serving of pretzels with sesame contains approximately 4 grams of protein.

Vitamins and minerals

Pretzels with sesame are a good source of iron, magnesium, and zinc.

Alergens

Pretzels with sesame contain gluten and dairy.

Summary

Pretzels with sesame are a tasty snack that provides a good balance of carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals.

Summary

Pretzels with sesame are a delicious and satisfying snack that can be enjoyed at any time of the day. With their buttery dough and nutty sesame seeds, they are sure to be a hit with family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Pretzels with sesame. It was a sunny afternoon in the late summer of 1965, and I was visiting my dear friend Martha at her cozy little cottage on the outskirts of town. Martha was a wonderful cook, and she had a knack for picking up new recipes from all around the world.

On that particular day, Martha greeted me with a warm smile and a twinkle in her eye. "I have something special to show you today," she said as she led me into her kitchen. She rummaged through a stack of old recipe books and finally pulled out a tattered, yellowed piece of paper. "This," she said, holding it up triumphantly, "is the secret to making the most delicious pretzels with sesame."

I peered over her shoulder as she read out the ingredients and instructions. The recipe called for flour, water, yeast, sugar, salt, and of course, sesame seeds. It seemed simple enough, but Martha assured me that the key to the perfect pretzel was in the technique.

She showed me how to knead the dough until it was smooth and elastic, how to shape it into the classic pretzel twist, and how to give it a quick dip in boiling water before sprinkling it with sesame seeds and baking it to golden perfection.

As I watched Martha work her magic in the kitchen, I couldn't help but feel a surge of inspiration. I had always loved cooking, but there was something about the art of making pretzels that captivated me. The way the dough came alive under my hands, the way the sesame seeds added a nutty crunch to each bite... I knew I had to learn this recipe and make it my own.

Over the next few weeks, I practiced making pretzels with sesame every chance I got. I experimented with different types of flour, varied the amount of sugar and salt, and even tried adding a touch of honey to the dough for a hint of sweetness. Each batch was better than the last, and soon I had mastered the art of making the perfect pretzel.

I shared my newfound recipe with friends and family, and they all raved about the delicious flavor and texture of the pretzels. It wasn't long before I was known as the "Pretzel Queen" in our small town, and people would come from far and wide just to taste my famous sesame pretzels.

As the years went by, I continued to make Martha's recipe for pretzels with sesame, adding my own little twists and tweaks along the way. I discovered that a sprinkle of sea salt before baking gave the pretzels an extra savory kick, and that brushing them with melted butter as soon as they came out of the oven made them irresistibly shiny and golden brown.

My grandchildren grew up watching me make pretzels with sesame, and they would often join in, eager to learn the family secret. I taught them the same techniques that Martha had taught me all those years ago, passing down the tradition from one generation to the next.

Now, as I sit in my kitchen, surrounded by the comforting aroma of freshly baked pretzels with sesame, I can't help but feel grateful for the serendipitous moment when Martha introduced me to this wonderful recipe. It has brought me joy, laughter, and countless memories over the years, and I know that it will continue to be a cherished part of our family for generations to come.