Pumpernickel Pretzel with Home Grown Pimiento Cheese
Ingredients for 10 portions
1.8 oz QimiQ Classic, room temperature
2.9 fl oz Water
1 tsp Sugar
0.4 oz Dried yeast
8.1 oz Bread flour
13.8 oz Rye flour
1.4 oz Molasses, dark
0.2 oz Salt
0.7 oz Baking soda
4 cups of Water
1 Egg yolk
Salt, coarse
Home Grown pimiento cheese
Preparation
Whisk the unchilled QimiQ Classic smooth. Add the water, sugar and yeast and mix well. Allow to rest for approx. 5 minutes.
Add the flour, molasses and salt and knead to a smooth dough. Place the dough into an oiled vessel. Cover and allow to rest in a warm place for approx. 30 minutes.
Divide the dough into strips and shape into pretzels. Preheat an oven to 450 °F.
Mix the baking soda with 4 cups of water and bring to a boil. Brush the pretzels with the mixture and place onto a greased baking tray.
Brush the pretzels with the egg yolk and sprinkle with the salt. Bake in the preheated oven until golden brown and allow to rest for approx. 5 minutes.
Serve the pumpernickel pretzels with the Home Grown pimiento cheese.
