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

1. Whisk the unchilled QimiQ Classic smooth. Add the water, sugar and yeast and mix well. Allow to rest for approx. 5 minutes.
2. 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.
3. Divide the dough into strips and shape into pretzels. Preheat an oven to 450 °F.
4. 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.
5. 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.
6. Serve the pumpernickel pretzels with the Home Grown pimiento cheese.

QimiQ Classic advantages

• Baked goods remain moist for longer
• Quick and simple preparation

Nutritional values