My Mother-in-Law's Delicious Semolina Pretzels
Marie Skogström- 48 pcs
- 30 min
- 2 hours, 5 minutes
Semolina isn’t often used in baking. This recipe, however, is based entirely on this delicious little grain. A great way to reduce food waste is to use up leftover semolina porridge or bake from scratch just because it’s so delicious. A delightful coffee-time bread and a slightly different way to bake.
2.84/5
322 VotesHere's how:
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1
Bring the milk, semolina, and salt to a boil. Pour into a mixing bowl and let cool.
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2
Mix all the ingredients with the porridge until the dough pulls away from the bowl and becomes elastic, about 10 minutes. Double that time if you’re kneading by hand. Then let it rise for about 40 minutes.
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3
Roll out the dough, spread butter on it, and sprinkle with sugar and cinnamon. Fold it once, cut it into strips, twist them, form a ring, and tuck the seam inside. Place about 12 pieces on each baking sheet.
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4
Let it rise for about 40 minutes. Preheat the oven to 220 °C.
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5
Bake the pretzels for about 8–10 minutes, until they turn golden brown. Brush them with butter and roll them in sugar once they have cooled slightly.
Tip! If you need a little help getting started or want to learn more, be sure to check out ourBaking School. Good luck with your baking!
Ingredients
- 100 g (2 packets) KronJäst for Sweet Doughs, fresh
- 500 g (5 dl) milk
- 100 g (1 dl) butter, at room temperature
- 840–900 g (about 14–15 dl) all-purpose flour
- 200 g (1.5 dl) light syrup
- 6 g (1 tsp) salt
Semolina Porridge
- 400 g (4 dl) milk
- 44 g (4 tbsp) semolina
- 1 g (1 krm) salt
Brushing
- 100 g (1 dl) butter, melted
Garnish
- granulated sugar
- cinnamon
The recipe comes from
kronjast.se
