Soft pretzels made with olive oil
Ingredients
For
8
personnes
- 17 cl of milk
- 1 sachet of dry baker’s yeast
- 1.5 tsp sugar
- 420g of flour
- 1 tsp fine salt
- 20g + 1 tbsp mild-flavoured olive oil
- 12 cl of water
- 40g of bicarbonate of soda
- Choice of toppings: coarse salt, sesame seeds, poppy seeds, grated Comté, etc.
Tip
A traditional savoury pastry, perfect for an aperitif! When it comes to olive oil, go for a French olive oil with a subtle flavour (
Instructions
Warm 12cl of milk. In a bowl, dissolve the yeast and sugar in the warm milk. In a mixing bowl, combine the flour and salt, then make a well in the centre. Add the dissolved yeast, the water and 20g of mild-flavoured olive oil.
- Next, mix the mixture first with a large spoon and then with your hands for 5 to 10 minutes. If the dough is too dry or, conversely, too sticky, add a little milk or a little flour. Shape into a ball and cover with a damp tea towel. Leave to rest for 1½ hours at room temperature.
- Next, divide the dough into 8 equal portions. Roll each portion into a sausage-shaped strand about 30 cm long, then shape them into pretzels. Avoid using too much flour on your work surface and on the dough.
Cooking:
- Bring a large saucepan of water to the boil with the bicarbonate of soda. Poach your pretzels one by one in the simmering water for about 1 minute 30 seconds; they should rise to the surface. Drain the pretzels thoroughly.
- Preheat your oven to 200°C. Place them on a baking tray lined with baking paper, spacing them well apart. Then brush the pretzels with the remaining 5 cl of milk and a tablespoon of olive oil. Sprinkle with your chosen topping. Bake for 15 to 20 minutes until they are golden brown. Then leave to cool slightly before serving.
Tip
A traditional savoury pastry, perfect for an aperitif! When it comes to olive oil, go for a French olive oil with a subtle flavour (
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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