About this Recipe
The characteristic of these pretzels is that they must be very crumbly and melt in the mouth: this is why, in addition to flour, I also used cornstarch.
Instead of grana, you can use parmesan or pecorino cheese that is not too tasty and to decorate you can also choose whole almonds without the skin, grated Gruyère or chives.
the vinaiolo’s pairing
A Franciacorta Pas Dosé from Chardonnay grapes, with a fine and pleasantly dry perlage in the mouth.
- 200g all purpose flour
- 100g cornstarch
- 150g butter
- 100g grated parmesan
- 1 egg
- mixed seeds
- pumpkin seeds
- smoked paprika
- milk for brushing
25 minutes + resting time
Mix the flour and cornstarch, add the grated cheese, then the cubed butter and finally the egg and a pinch of salt. Form a dough, working it as little as possible, spread it on a disc, cover it with cling film and place it in the refrigerator for about 1 hour.
Take out the dough from the fridge, let it soften slightly, then roll it out to the thickness of a finger and cut out many biscuits with the shape you prefer.
Place them on a plate covered with baking paper, brush them with a little milk and cover some with mixed seeds, others with pumpkin seeds and others with paprika. Leave someone with nothing.
Bake the Hungarian Pretzels at 180° for 15-20 minutes
and let them cool on a wire rack before serving.
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