Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Dukkah Pretzels

dukkah-pretzels-main

Are you looking for a way to bring some M&D flavors to your spread for the big game this weekend? Look no further! Home. Made. Soft. Pretzels. As many of you know, I am originally from the Philadelphia area. While our beloved Eagles may have had a rough season, I am pretty sure that these pretzels, another Philly favorite, are a sure-fire Super Bowl win.

I fancy myself a bit of a pretzel connoisseur {or addict?}. They are my go-to snack, the thing that I crave. I usually settle for the crunchy, store-bought variety, though I’ve always wanted to learn how to make fresh pretzels myself. With thanks to a wonderful recipe from the Food Network’s Alton Brown as inspiration and my friend Molly’s assistance, I set out to make pretzels. The dough was surprisingly easy to make and to work with. I added a twist by swapping in dukkah, an Egyptian blend of nuts, seeds and spices, in place of the traditional pretzel salt. I, honestly, cannot even describe how delicious these were fresh out of the oven. Trust me, you just have to try them. Dukkah pretzels for the win!--jacque

Ingredients

{Dukkah}

1/2 cup hazelnuts

2 tablespoons coriander seeds

3 tablespoons sesame seeds

2 tablespoons cumin seeds

1 teaspoon fennel seeds

1 teaspoon dried mint leaves

1 teaspoon salt

1 teaspoon pepper

{Pretzel Dough}

1 1/2 cups warm water

1 tablespoon sugar

2 teaspoons salt

1 package active dry yeast

4 1/2 cups flour

2 ounces unsalted butter

10 cups water

2/3 cup baking soda

Vegetable oil, for baking sheet

Directions

1. Start by making a batch of dukkah. In a small saute pan, toast the hazelnuts and set aside to cool.

2. Return saute pan to heat and toast a blend of the coriander, sesame, cumin, and fennel. Set aside to cool.

3. In a food processor, roughly chop the hazelnuts.

4. Mix the chopped hazelnuts with the toasted seeds and remaining spices (dried mint, salt, and pepper). Keep the dukkah in an airtight container until you are ready to use.

5. Now, get started on your dough by combining water, sugar and kosher salt in a mixing bowl. Add yeast to the top and allow to sit for at least 5 minutes.

6. Add flour and butter  to the mixture and stir. You could use a standing mixer on low speed or kick it the old fashioned way like me and knead by hand.

7. Once your dough is well mixed, transfer it to a new mixing bowl coated in a layer of vegetable oil. Cover the bowl with plastic wrap and let it rise for about an hour. It should at least double in size.

8. Preheat the oven to 450 degrees. While the oven is heating, line your baking sheets with parchment paper and lightly brush with vegetable oil.

9. In a large pot, bring the 10 additional cups of water and the baking soda to a gentle boil.

10. Divide your dough into 8-10 equally sized pieces. Roll each piece of dough into a long rope (~24 inches).

11. On a slightly oiled surface, twist each rope into a pretzel shape {first as a U, then cross the ends over}, pressing the dough so that it holds its new form.

12. Place the pretzels, one by one, into the boiling water for 30 seconds. This little pre-bake soak creates a soft but crispy outer shell on each pretzel.

13. Transfer the pretzels to baking sheets and sprinkle with dukkah.

14. Bake until golden brown {just under 15 minutes}. Allow to cool for five minutes before serving. They are really special fresh from the oven and delicious for up to three days.

dukkah-pretzels

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3 comments on “Mezze: Dukkah Pretzels

  1. Vanessa-Jane Chapman
    February 1, 2013

    These look really good! A lot of work, but then most worthwhile things are right?
    Vanessa

    • mezzeanddolce
      February 5, 2013

      Thanks, Vanessa! They weren’t too much work and were totally worth it.

  2. Pingback: Our Favorite Recipes from 2013 | Mezze & Dolce

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This entry was posted on February 1, 2013 by in Appetizers/Dips, Mezze and tagged , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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