Pretzanella: A German Pretzel Salad
Pretzanella: A German Pretzel Salad
Calories
256493.05kcal (4 serving)
Total Fat
2857.23g (4 serving)
Saturated Fat
1485.55g (4 serving)
Trans Fat
0.16g (4 serving)
Cholesterol
8699.15mg (4 serving)
Sodium
93200.75mg (4 serving)
Total Carbs
48060.82g (4 serving)
Dietary Fiber
1767.43g (4 serving)
Sugars
435.8g (4 serving)
Protein
8333.07g (4 serving)
- 4 cups (500 grams) all-purpose flour
- 7 g dry yeast
- 2.5 tbsp (15 g) brown sugar
- 2 tbsp (30 g) butter
- 2 tsp (10 g) salt
- 1.7 oz (50 ml/g) ice-cold water
- About 3 oz (85 g) Maille Old Style mustard
- About 6 oz (170 g) grated Gouda cheese
- Sprinkle with pumpkin seeds, sunflower seeds, poppy seeds, pretzel salt
Directions
Print1. To make your pretzel bread, combine brown sugar, dry yeast and warm water and allow to sit for 5 minutes until the yeast starts to activate and bubble.
2. In a large bowl, combine sifted flour, salt, room temperature butter (heat for a few seconds in microwave if too cold) with the yeast mixture. Then add ice cold water and knead for 8 to 10 minutes or until you achieve a smooth, elastic dough.
3. Cover the bowl with plastic wrap or a damp towel and place in a warm spot. Allow to rise for 1 to 2 hours or until doubled in size. You can also prepare the dough the night before and keep it in the fridge.
4. When ready to start working with the dough, preheat your oven to 420 degrees Fahrenheit or 220 degrees Celsius.
5. On a flour dusted surface, roll out the dough to a rectangular shape and approximate proportions of 2 to 1. Cut into 4 strips lengthwise (I use a pizza cutter).
6. On a flour dusted surface, roll out the dough to a rectangular shape and approximate proportions of 2 to 1. Cut into 4 strips lengthwise (I use a pizza cutter).
7. Cross 2 stuffed logs half way, then start braiding the loaves and fold under at the end.
8. Prepare your lye solution, making sure to follow the important guidelines mentioned in the notes below.
9. Carefully, wearing rubber gloves and using 2 utensils (ideally 2 steel skimmers, a skimmer and a spatula also works), lift one of the loaves off the floured surface and submerge in the lye solution for about 10 seconds. Carefully remove the loaf with the utensils and place on a baking sheet lined with parchment paper. Bake for 22 minutes on the middle rack. Allow to cool before cubing for the salad.
10. Cut the trimmed fennel bulbs in half, place on a sheet pan covered with some aluminum foil, sprinkle with olive oil, season with salt and pepper and roast in the oven for 20 minutes.
11. Toss all prepared vegetables in vinaigrette, arrange on a plate and place a half of each roasted fennel bulb on top, then top off with pretzel cubes.
