Mini cheese pretzel bread (makes 16 breads, 35g each)
Materials
Steps for making mini cheese pretzel bread (two bites each)
First, prepare all the necessary ingredients. Pour the dough ingredients (except for butter and salt) into a mixing bowl and knead slowly until smooth.
After kneading until a dough forms, switch to medium-high speed kneading.
Knead until you can stretch it into a thick film.
Pour in the softened butter and salt and continue kneading slowly until combined, then switch to medium-high speed and knead until the dough is smooth.
Knead until you can stretch it into a thin film (this makes the lye water taste better; if you find it troublesome, you can knead it until you can form a thick film).
Divide the dough into 35g portions, round them, cover with plastic wrap, and refrigerate for 20 minutes to relax.
To make the cheese filling, soften the cream cheese, add powdered sugar, mix well, and then transfer to a piping bag.
After the dough has rested, roll it out.
Flip it over and pipe on the cheese filling.
Pinch the opening closed
Flip it over and straighten it into an olive shape.
Repeat the same steps for all samples, place them on a baking tray, and freeze for 30 minutes.
Prepare the lye solution (baking soda + water mixed well) in advance (be sure to wear gloves to prevent direct contact with the lye solution), and soak the dough in it for 30 seconds.
Remove and drain the water.
Place in a baking pan and score a pattern with a knife.
Place in a preheated oven and bake at 230 degrees Celsius (top heat) and 190 degrees Celsius (bottom heat) for about 15 minutes. Every oven is different, so the baking time and temperature are for reference only!
After baking, gently tap the baking tray to cool before serving!
Finish!
