• Prep Time 60 minutes
  • Cook Time 6 minutes
  • Serving For 6 People
  • Difficulty Normal
Favorite

This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • Smoke Salmon Fillings:
  • 120g Anchor UHT Extra Yield Cooking Cream
  • 500g Anchor Cream Cheese (softened at room temperature)
  • 300g Smoked Salmon
  • 250g Anchor Extra Stretch Mozzarella Shredded
  • 250g Anchor Colby & Cheddar Shredded
  • 5g Dill
  • Salt & Pepper, to taste
  • Pizza Dough:
  • 1kg Bread Flour
  • 10g Instant Dry Yeast
  • 20g Fine Salt
  • 30g Castor Sugar
  • 600g Water
  • 50g Olive Oil
  • Pretzel:
  • 350g Prepared Pizza Dough
  • 20g Anchor Unsalted Butter
  • 20g Perfect Italiano Aged Parmesan Grated
  • 5g Dry Parsley
  • Pizza Sauce for dipping

Instructions

    Smoke Salmon Fillings:
  1. Add Anchor Extra Yield Cooking Cream, Anchor Cream Cheese & smoked salmon into a food processor. Blend until smooth.
  2. Add both Anchor Extra Stretch Mozzarella Shredded and Anchor Colby & Cheddar Shredded, salt, pepper & dill into the blended ingredients. Fold and mix well. Keep in refrigerator covered.
  3. Dough:
  4. Place the bread flour, instant dry yeast, fine salt & castor sugar into a mixer & mix it by lower speed for around 30seconds.
  5. Next, mix the water & oil into a jug then pour it into the dry ingredients. Mix it using lower speed until it’s slightly combines for around 1minute.
  6. Change to medium speed & continue mixing the dough until its smooth for around 5minutes.
  7. Divide the prepared dough weighing 350gm/pcs.
  8. Let the dough rest inside chiller for at least 30mins.
  9. Pretzel:
  10. Roll the dough into rectangular shape 23cm long x 8cm length.
  11. Divide the dough ½ & pipe in the filling inside the divided dough, brush with beaten egg & then rolled nicely. Please ensure there is no leakage.
  12. Baked the pretzel inside preheated oven with the temperature of 220C for 5 – 6minutes.
  13. While it’s still hot, brush with Anchor Unsalted Butter & sprinkle with Perfect Italiano Aged Parmesan Grated & parsley. Serve it hot with pizza sauce.
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