I wanted to make something savory earlier this week and I ended up finding one of my pretzel recipes I haven't reviewed yet.
Its a pretzel recipe that is different from most because it kicks out the yeast and brings in the baking powder.Its a good choice when you don't have yeast in your kitchen and you want delicious pretzels.The powder does its job well as a raising agent in these pretzel;however it will not be able to give the overall flavor of yeast.
To help these pretzels out with lack of yeast flavor you give it a great spice blend and topping.For my batch I threw in Italian spice into the dough and then added spice and garlic into the sauce.Its basically a preference on what you want, just like a pizza.I always recommend to taste test your sauce and play around with the flavors before adding them.
After making your perfect sauce you always have to remember to re coat your pretzels throughout baking. I re coated these pretzels twice and it does make a difference for overall flavor and texture.No one wants bland, dry out pretzels.
For texture, its slightly different from yeast versions.They don't rise as much and are slightly softer even overtime.The flavors are a variety depending on your topping.For the dough its slightly blend without topping,however the shortening can be replaced with butter to give more flavor.
The recipe is simpler to make then my Italian Pizza Pretzels and make mini pretzels compared to the other recipe.For being mini,they will do great as an appetizer and are very eye catching. They have good flavor,rise well and don't use much ingredient. I know they can't compete with the yeast version for flavor and raising factor, but they come quite close.I do recommend this recipe and if someone has some great ideas to make it even better without using yeast.Be sure to comment below!
Pretzels (Adapted from Food 11 Pretzel Recipe,Written by Berendina Dykema)
500ml all purpose flour
20ml baking powder
2ml Italian spice or sage
120ml shortening or butter
1 cup tomato sauce
1 large clove garlic,minced
2ml Italian spice
Preheat oven at 420F
Mix flour,baking powder,salt and Italian spice in a large bowl.
Cut in the shortening until it resembles bread crumbs.
Toss in the milk using a fork,about 15ml(1 tbsp) at a time.
Form a soft dough.
Split dough in half.Create 6 balls for each half.
Shape in pretzels,will make 12 in all.
Place on nonstick pan or greased cookie sheet
Mix tomato sauce with minced garlic and spices.
Brush the pretzels, try to avoid getting any sauce on the pan ( IT WILL BURN!)
Bake in oven for 5 minutes, then remove and re-coat again( To know when to re coat the pretzels is when they no longer look wet with sauce)
After re coating you bake them for another 5 minutes till golden and puffy (spring back test)They will also be lightly golden on bottom.
Then top with grated cheese and place in oven till cheese it melted.Let cool on cookie rack and serve.
Best thing to do is always watch these carefully in the oven.
The do store well in containers.