Magical Pretzels of Thessaloniki

Thessaloniki pretzels are a classic breakfast staple, healthy, filling and loved by everyone! They are packaged and we can take them with us everywhere.

Whether you eat them plain or combine them with sweet or savoury compositions, one thing is for sure, you won’t be left with a single one.

To keep them fresh and tasty every day, store them tightly closed in the freezer and the night before, take them out and let them defrost at room temperature to enjoy them in the morning.

Magical Pretzels of Thessaloniki

Irini from Paxxi

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Prep Time 40 minutes mins

Cook Time 13 minutes mins

Total Time 53 minutes mins

Servings: 10 pieces

Course: Snack, Breakfast

Cuisine: Greek

Calories: 288

Ingredients Equipment Method

Ingredients

  

• 400 g hard flour (14.1 oz)
• 1 sachet of 8 g dry yeast or 25 g fresh yeast 0.2 oz or 0.8 oz (0.2 oz or 0.8 oz)
• 250 ml warm water, not hot (8.5 fl oz)
• 32 gr sugar (1.1 oz)
• 1 teaspoon of salt

For spreading

• 2 tsp of petimezi or honey
• 250 ml water (8.5 fl oz)
• 200 g sesame seeds (7 oz)

Equipment

• Bowl
• Pan
• Deep dish
• baking pan
• Plastic wrap

Method

 

1. In a large bowl, add the hot water and dissolve the yeast and sugar. Add 3-4 tbsp of the flour to make a light paste and let it sit for 10 minutes at room temperature to activate the yeast (the mixture bubbles on the surface).
2. Continue adding the salt to the flour and gradually add it to the bowl, mixing with the ladle at first and then by hand (or the handle of the wooden spoon).
3. Make a dough ball, lightly oil the bowl and the dough on top a little, cover the pan with plastic wrap and put it in a warm place (or in the oven preheated to 30*C. You can turn it off but leave the light on) until it doubles in volume, about 1-1 ½ hours.
4. After the dough has risen, take it out of the bowl, shape it a little with my hands to deflate it, give it the shape of a ball again and divide it into 8 (to 10) equal parts (if you want to be sure, weigh them).
5. Prepare a deep dish with water, in which you dissolve the petimezi, a second one with the sesame seeds and the baking trays with parchment paper.
6. Take each piece and shape it into a string and join the ends with a little water to form the bun (you don’t want it to be too thick or it will puff up again).
7. Dip the bun first in the water, then in the sesame seeds (use my hands to help if it is not well covered with sesame seeds) and then place it on the baking tray.
8. Continue in the same way with the rest, placing 4 pretzels in each baking pan.
9. Cover them well and leave them for the second rising in a warm place (or in the oven) for 30-60 minutes.
10. Preheat the oven to 220*C on the resistance setting and bake the buns for about 25-30 minutes, making sure that they don’t dry out and harden.
11. Remove them from the oven and transfer them to the rack to cool completely.
12. Store them by wrapping each one with plastic wrap and then all together in a bag and removing the air.
13. ENJOY IT!