PIZZA PRETZEL TWIST BREAD
If you liked my fluffy pretzel corners you need to try this pizza pretzel twist bread! Fluffy and flavourful inside with a crunchy pretzel crust
Ingredients
- 3 cups flour 360 g
- 1 cup lukewarm water 240 ml
- half a cube of fresh yeast 21 g
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup tomato paste
- 1/3 cup vegan butter at room temperature
- 3 garlic cloves chopped
- 3 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 7 black olives chopped
- 3 tablespoons Italian herbs
- 1 cup meltable vegan cheese grated
- 1 teaspoon baking soda
- 1 teaspoon vegan butter at room temperature
- salt to sprinkle
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Dissolve the yeast and sugar in the lukewarm water and set aside for about 10 minutes.
- Then combine mixture with the flour and 1/2 teaspoon salt and knead for about 10 minutes.
- I usually spread a little oil in the bowl and over my hands, before I remove the dough from the machine, that makes it easier. Place the dough in the bowl, cover and set aside for at least an hour. I usually cover it with a damp towel and put it in the warm, switched-off oven. The temperature should be around 30°C/ 85°F. Temperatures over 40° kill the yeast.
- Combine tomato paste, 1/3 cup vegan butter at room temperature, garlic, nutritional yeast, onion powder, 1/4 teaspoon salt, olives, herbs and cheese into a tomato-herb-butter mixture and set aside.
- When the dough has risen, punch it down to release the air. Knead it again on a well-floured surface, form a long baguette and cut it in 7-10 pieces. Roll the pieces into little balls and set them aside.
- Now one by one, roll them out into little rectangles, about the size of your hand. Spread some tomato-herb-butter on each one and pile them up.
- Don’t spread the butter on the last one yet, instead just put the last one on top of the pile. Flour the surface again generously and roll the pile out into a big rectangle. As big as possible without breaking the top layer.
- Now apply what’s left of the tomato-herb-butter and then carefully, starting on one of the long sides, roll up the rectangle into a large roll.
- Even it out a bit and then cut the roll in two halves lengthwise.
- Lightly oil a springform cake tin. I use a 24 cm/ 9 inch tin, but a bigger one will work for this too. You can also just put it on a baking sheet lined with parchment paper, putting a ring around it makes sure it stays in shape. I find the springform easiest to use, because I just remove the ring part and twist the two halves into a twist bread on the bottom part, then put the ring back on.
- Now cover again and set aside for another 20 minutes.
- If you don’t want to bake it right away, you can now put it in the fridge, well covered and leave it there over night. Or you can even freeze it.
- Preheat the oven to 210° C/410°F now.
- Stir 2 tablespoons boiling water and 1 teaspoon baking soda very carefully and apply to the pizza pretzel twist bread with a brush.
- Then apply some more room temperature butter with the brush and sprinkle with salt.
- Bake for about 35 minutes and it’s best served right out of the oven.
Video
Notes
If there is any left, I usually slice that into toaster-friendly slices and freeze them, so I can always toast up a nice little snack.
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