Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cashew cream cheese
Dough
Pretzel crust
How it's done
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Cashew cream cheese
Boil the cashew nuts in water for approx. 10 mins., rinse with cold water and drain. Place in a blender with the water, cider vinegar and salt, puree until smooth, mix in the chives. Cover and chill the cream cheese.
Dough
Mix the flour, salt and yeast in a bowl. Add the oat milk, water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To shape the pretzels
Divide the dough into 6 portions. On a lightly floured surface, shape into strands that are approx. 50 cm long and thinner at the ends. Shape the strands into 6 pretzels, place on a baking tray lined with baking paper, cover and chill for approx. 20 mins.
Pretzel crust
Bring the water to the boil, dissolve the baking soda and salt in the water, remove the pan from the heat. Using a slotted spoon, place the pretzels in the water one at a time, cook for approx. 20 secs., drain. Place the pretzels on a baking tray lined with baking paper, sprinkle with salt.
To bake
Approx. 17 mins. in an oven preheated to 180°C (convection). Remove, allow to cool on a rack, serve with the cashew cream cheese.
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