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My recipe

Pesto pretzel

For the first time I posted this recipe on one of the Russian-speaking cooking forum. The recipe proved very popular, so I decided to post it on my own forum now.

Pesto pretzel

  • 250-270 ml water (sparkling)
  • 1,5 tsp salt
  • 25 g light molasses (honey, corn syrup, maple syrup)
  • 500 g bread flour
  • 25 ml olive oil
  • 100 ml pesto
  • 15 g fresh yeast
  • 3 tbsp bread crumbs
  • Rub the yeast into the molasses, add a bit of water, stir and leave for 10-15 min
  • Add the rest of the water, mix and gradually adding the flour make a dough, add the salt and oil at the end
  • Place into a greased bowl, cover with cling film and leave to rise for 20 min
  • Knead the risen dough once again, then roll it out into a rectangular 18x12 in
  • Drain the pesto from the excess of the oil
  • Spread the pesto over the dough, leaving 0,4 in from the edge
  • Fold the dough to make a roll, seal the edges thoroughly. Tie the roll into a knot, folding the edges of the knot under the pretzel
  • Transfer the pretzel onto a parchment paper, cover and allow to rise for 30 min
  • In a pan heat 1 tsp of the vegetable oil, toast the bread crumbs until golden
  • Brush the pretzel with the milk and sprinkle with the bread crumbs
  • Transfer to a baking tray and bake for 25-30 min at 220C
  • Cool on a wire rack

In the original recipe they use 100 ml oat flakes. I never add any “healthy ingredients” to my bread, so I just skipped it. If you going to use the oats, then add more water. You can take regular sugar instead of the molasses, honey, corn syrup, maple syrup (my own adjustment).
The bread is very light, so it is better to cut it with electric knife.

Крендели с песто