Czelli recipe · Pogácsa, savoury
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Feta and spinach pretzels
No ratings yet — be the first!Soft, seeded dough, a bold spinach and feta filling and a crunchy linseed topping in a homemade pretzel. With the Czelli Seeded Bread flour mix you can make a hearty, striking and special savoury bake.
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- Serves
- 8 pretzels
- Proving
- 1 hour
- Baking
- 200 °C
- Baking time
- 13–14 min (fan)
Method
10 steps- Knead a dough from the flour mix and the water, then rest it for 30 minutes.
- Divide into 8 equal pieces, shape into balls, then cover and give them another 15 minutes. Meanwhile, make the filling.
- Thaw the spinach, squeeze out as much water as you can, and chop it roughly.
- Crumble in the feta, season with salt, pepper and garlic, then stir in the grated cheese. Set aside.
- Roll the dough into a rectangle of about 35 × 10 cm. Pile about 3 tablespoons of filling on it, cover with the dough and roll into a log.
- Pinch the edges together, then roll the log out further to about 45 cm long. Shape the pretzel and place it on a tray lined with baking paper.
- Cover airtight and leave to rise for 1 hour.
- Brush the risen pretzels with a mixture of egg yolk and milk, then sprinkle with linseed.
- Bake in a 200 °C fan oven for 13–14 minutes.
- Leave to cool to lukewarm on a rack, then serve.
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