(Norsk oppskrift, klikk her: Fylte Saltkringle Rundstykker)
Now that the evenings get darker and colder, Handegg-season has started, Octoberfest in Munich has started and foliage is about to change color, what can be better that Soft Pretzel Rolls Loaded with all kinds of yumminess? Your imagination is what limits what to stuff the rolls with, and today I share a simple – but mouthwatering tasty – combo; Ham and Cheddar Cheese. What type of cheddar cheese you use is all up to you, I like to do half and half of the mild and the sharper one.
Loaded Pretzel Rolls
Superyummy Loaded Pretzel Rolls, perfect for game night snack or lunch.
- 700 ml lukewarm water
- 50 g yeast or equivalent in dry yeast
- 50 g butter, divided
- 2 teaspoons salt
- 2 tablespoons brown sugar
- 900-1000 g flour
- 200 grams ham, chopped or shredded
- 200 grams cheddar cheese, chopped or grated
- Flake salt for sprinkling
Baking Soda Bath
- 100 gram baking soda
- 2 liters water
Dissolve the yeast in water, whisk in brown sugar and 2 tablespoons melted butter. Add the salt and most of the flour. Mix well and knead for 5 minutes, adjust as needed with flour. Proof until doubled in size, approx. 40 minutes.
Turn the risen dough out on a floured surface, half it, and put one half back into the bowl and cover. Make sure you preheat the oven to 200 degrees Celsius. Cut the half on the table in 12 pieces (they should weigh 70-80 grams each). Roll into balls. Flatten the balls with your hands, and lay a small amount of ham and cheese on the dough discs. Pull the edges up over the top of the filling, and pinch well to ensure there is no leakage when you put them in the baking soda bath. Give them a little roll to shape them and to make sure they are pinched shut.
Bring baking soda and water to a boil, drop 1.2 pretzel rolls in the boiling water for 20-30 seconds. Make sure to turn them half time. Fish them up with a slotted spatula, dunk off excess water, and place on a baking pan lined with parchment paper. Try to place them with the pinched side down for the best appearances. You can score a couple slits with a sharp knife at the top, if you like.
Lightly brush the rolls with melted butter and sprinkle with flake salt. Bake for approx. 25 minutes, until deep brown. Repeat with the other half of the dough.
The rolls can be served both warm or cold. They freeze well, or you can store them in an airtight container in the fridge for a couple days. Reheat in oven or microwave.
(English recipe, follow the link: Roasted Pumpkin Seeds)
Nå som vi har laget vårt eget gresskar krydder, gresskar puré og gresskar pai (linker i bunnen av siden), er det vel bare rett og rimelig å gjøre noe med gresskar frøene også? Så la oss riste dem og kose oss med dem som snacks, eller strø dem over en deilig suppe eller salat for å tilføre både smak og crunch.
Det er litt dillete å rense frøene, men det går lettest ved å raskt plukke dem ut av gresskar-innmaten, skylle dem godt i en sil og la dem tørke natten over i et kjøkkenhåndkle. Da er det lett å gni av resten av trådene og innmaten som henger fast på frøene. Når så rensejobben er gjort, er resten såre enkelt:
- 3,5 dl gresskarfrø
- 2 ts smør, smeltet
- en klype salt
- andre krydder er valgfritt, jeg bruker 1 ts paprikapulver og en klype chilipulver.
Forvarm ovnen til 150 ° C.
Vend frøene i smør og salt (og eventuelle andre krydder du liker).
Spre frøene i et enkelt lag på en stekeplate og stek i 45-60 minutter til de er gyllenbrune, rør av og til.
Avkjøl frøene og oppbevar på glass.
Paiskall med Rømme
Lag din egen Pumpkin Spice Mix!
Gresskar- og søtpotetsuppe
(For norsk oppskrift, følg linken: Ristede Gresskar Frø)
Seeing as we have now made our own pumpkin spice, pumpkin purée and pumpkin pie (links at the bottom of the page), I see no point in discarding the pumpkin seeds. So let us roast them and nibble on the as snack, or sprinkle over a salad or a soup to add a lil crunch and flavor.
It can be a real hassle to clean the seeds, but the method I use is to quickly pick them out of the pumpkin innards, rinse them well in a colander and then leave them to dry overnight in a kitchen towel. Then it is easier to get the rest of the gunk and goo off them. Once that is done, the rest is easy:
- 350 ml pumpkin seeds
- 2 teaspoons butter, melted
- 1 pinch salt
- Other seasonings are optional, I use 1 teaspoon powdered paprika and a pinch chili powder
Preheat the oven to 150°C.
Toss seeds in a bowl with melted butter and salt, and also any other seasoning or spice you prefer.
Spread the seeds in a single layer on a baking sheet and bake for 45-60 minutes until golden brown, stir occasionally.
Let cool and put in a clean jar to keep and use as topping for all kinds of soups and salads, or put them in a bowl and serve as a snack.
No Fail Flaky Pie Crust
Make your own Pumpkin Spice
Pumpkin and sweet potato soup