Feta & Spinach Pretzels

A hearty, delicious, and health-conscious idea: feta and spinach pretzels made with Czelli Multigrain Bread Flour Blend.

Ingredients

For the dough

Czelli Multigrain Bread Flour Blend 500 g

Water 300 g

For the filling

Leaf spinach (frozen) 450 g

Feta 150 g

Grated Trappista cheese (or Gouda) 50 g

Granulated garlic (or 2–3 fresh cloves) 2 tsp

Salt to taste

Pepper to taste

For the topping

Egg yolk 1

Milk 1 tbsp

Flaxseed optional

Instructions

1. Knead a dough from the flour blend and water, and let it rest for 30 minutes. Then divide it into 8 equal parts, round them, cover, and give them another 15 minutes. Meanwhile, prepare the filling.

2. Thaw the spinach, squeeze out as much water as you can, and chop it coarsely. Crumble in the feta, season, and mix in the grated Trappista as well. Set aside.

3. Roll the dough into a rectangle about 35×10 cm (14×4 in). Pile on about 3 tablespoons of filling, fold the dough over it, and roll into a log.

4. Pinch the edges together and stretch the log out to about 45 cm (18 in) long. Shape the pretzel and place it on a parchment-lined baking sheet. Cover (airtight) and let rise for 1 hour.

5. Brush the risen pretzels with the egg mixture and sprinkle with flaxseed (optional). Bake in a 200 °C (390 °F) convection (fan) oven for 13–14 minutes until done.

6. Let cool to lukewarm on a wire rack.

8 pretzels Feta & spinach 1 h proofing 200 °C (390 °F) convection

Feta & Spinach Pretzels