Very delicious cheese pretzels: 50dkg flour, 25 dkg margarine, salt to taste, 1 package of szalakáli, 1 small box of sour cream, 10-15dkg of grated cheese, 1 egg yolk. It rested in the fridge for 1 hour, I stretched it out to 3-4mm thin. I cut it out, brushed it with egg and put grated cheese on top. You can also add cumin and sesame seeds. I baked it with bottom and top baking at 180 degrees until it was nicely browned!

Recipes | 02.12.2025

This is a fantastic and detailed recipe for very delicious, crumbly cheese pretzels! Based on the description, the dough is absolutely impeccable, and the use of szalakáli (szalakáli) guarantees exceptional crumbliness and light texture.

Summarizing the recipe for perfect clarity and repeatability, supplemented with some baking tips:

🧀 Very Delicious Shortbread Cheese Pretzel
This recipe almost melts in your mouth thanks to the sala-alkaline, sour cream dough!

📋 Ingredients
Component Quantity Function
Fine flour $50 \text{ dkg}$
Ráma (or other) margarine $25 \text{ dkg}$ Cold, for a crumbly texture.
Salt To taste ($1-2 \text{ tsp}$) To enhance the cheesy flavor.
Salalkaline (sala-alkaline) $1 \text{ package}$ For perfect crunchiness.
Sour cream $1 \text{ small box}$ ($\sim 150-170 \text{ g}$) For binding and softness.
Grated cheese (for the dough) $10-15 \text{ dkg}$ E.g. Trappist, Emmental.
Egg yolk $1 \text{ pcs}$ For the dough (the remaining white can be used for spreading).
For spreading and sprinkling


Egg (whole or yolk + white) | $1 \text{ pcs}$ | For spreading. |
Grated cheese | Approx. $5 \text{ dkg}$ | For the top. |
Seeds | Caraway, sesame seeds (to taste). |
👩‍🍳 Preparation and Tips

  1. Assemble the Dough
    Crumbing: Mix the flour with the salt and the baking powder. Quickly crumble the cold margarine into the flour.
    Kneading: Add the grated cheese, egg yolk and sour cream. Knead quickly into a smooth, soft dough.
    Resting (Critical!): Wrap the dough in foil and rest it in the refrigerator for $1 \text{ hour}$ (or longer). During this time, the sala-alkali will absorb moisture and the dough will become easier to stretch.
  2. Shaping and Baking


    Stretching: Roll out the dough thinly, as you wrote: $3-4 \text{ mm}$ thick.
    Cutting: Cut out pretzels or other shapes (cakes, sticks).
    Brushing and Sprinkle: Brush the top with beaten egg, then sprinkle generously with grated cheese and seeds.
    Baking: Bake in a preheated oven at $180^\circ\text{C}$ (top and bottom baking) until nicely browned (this can take about $12-15 \text{ minutes}$, depending on the power of the oven).
    💡 Extra Tip for Crispiness
    Alkaline Activation: Alkaline gives the dough its special lightness with the gas released during baking. That is why it is very important to stretch it thinly and bake it quickly at a higher temperature.
    Thank you for the perfect recipe! It sounds simple and it will be amazingly delicious!

Would you like to know what goes best with this pretzel, for example a recipe for a quick homemade cream?

Leave a Comment