Begin by combining the two kinds of cheese in a bowl and place in the freezer. Wash, dry and finely chop the rosemary. Mix the instant yeast with the flour, baking powder, sugar, rosemary and salt, and create a well in the middle. Combine the milk, oil and lemon juice together, and pour it into the well. Gradually add in the rest of the ingredients, and beginning with the dough hook of an electric mixer work until well incorporated. Finish by kneading the dough with your hands until it is smooth and elastic, ca. 5-8 minutes. Place the dough in a greased bowl, cover it with cling film and allow the dough to proof in a warm place for ca. 40 minutes, or until the volume has doubled in size.
Punch the air out of the dough and divide it into ca. 8 equally sized portions, before rolling each portion into a ball. Now on a well-floured work surface, roll each ball out into a rectangle (22cm x 8cm) and sprinkle some of the chilled cheese, making sure not to overfill them. Roll each rectangle lengthwise into a rope, pinching the ends together. Now shape each filled rope into a knot.
In a large pot, bring the water and baking soda to a boil. Line a baking sheet with parchment paper and preheat the oven (electric 180°/ convection 160°C). Carefully place one knot into the boiling water and boil for 30 seconds. Using a slotted spoon, carefully remove the knot from the water, allow excess water to drain off and place on the prepared baking sheet. Continue this process with each knot.
Bake the knots for 20-25 minutes until they have become golden to dark brown. Remove the baked knots from the oven and when desired brush with melted butter and sprinkle with sea salt and rosemary. Allow the pretzel knots to cool ever so slightly before enjoying your hard work!
These cheesy pretzel knots are delicious fresh out of the oven but are also great cold.
comments