dinnertable Restaurant’s Garlic Pretzel recipe

dinnertable Restaurant's Garlic Pretzel recipe by Adventuregirl.com

dinnertable Restaurant’s Garlic Pretzel recipe

dinnertable’s Garlic Pretzel & Housemade Cheese is a recipe that will “wow” for any occasion. It just takes a little extra prep and some patience.

This dish was inspired by a number of influences from the Big Apple: NYC pretzels, NYC bagels & schmears, the flavors of pizza, and classic Italian garlic bread.

When in NYC, and at dinnertable, guests will find that this pretzel and the cheese are both made in house completely from scratch, exactly from this recipe below.

The Makings:

Pretzel:
Step Two:

  • 3c bread flour
  • 2T salt
  • 2oz butter, tempered
  • ¼ C whey (see homemade herb cheese recipe)

Step Two:

  • 3c bread flour
  • 2T salt
  • 2oz butter, tempered
  • ¼ C whey (see homemade herb cheese recipe)

Step Three:

  • Sea salt
  • Sesame seeds
  • 1 whole egg
  • 2T water

  • 2C sundried tomatoes, chopped
  • 1C garlic oil (see homemade herb cheese recipe)
  • 1C olive oil
  • 2T dried oregano
  • 4T fresh thyme, finely chopped
  • 4 cloves garlic, grated
  • 1T salt
  • Pinch cayenne
  • Freshly cracked black pepper
Homemade Herb Cheese:
Step One:

  • 4 L goat milk
  • ½ cup buttermilk
  • 5 drops animal rennet

Step Two:

  • 3 shallots, diced finely
  • ½C olive oil
  • 1 head garlic, peeled
  • 1C soy oil
  • ½ bunch parsley, washed and chopped finely

Step Two Cont.:

  • ½ bunch chives, washed and chopped finely
  • 1 T dry oregano
  • Pinch cayenne
  • Freshly ground black pepper
  • Salt

Let’s Cook it!

Pretzel:

  1. Combine all ingredients and cover. Place in warm, dry place for at least three hours until the mixture (“starter”) rises and falls.
  2. Mix the remaining ingredients with the mixture from Step One using a mixer with dough hook attachment until the dough comes away from the bowl. Place dough in a well-oiled bowl and proof for 30 minutes. Portion the dough into nine pieces. Roll the pieces into a pretzel shape. Proof for another 20 minutes.
  3. Beat the egg and water together until well-combined. Dip a clean pastry brush into the egg mixture and paint each pretzel with it. Sprinkle salt and sesame seeds on top. Bake for 15 minutes at 475°F until golden brown.

Homemade Herb Cheese:

  1. Heat goat milk to 68 degrees. Add buttermilk and rennet. Mix well. Allow to sit overnight, covered. Strain cheese very well through cheesecloth, reserving the whey for making pretzels.
  2. Gently cook diced shallots in the olive oil in a small, shallow pot over very low heat until completely soft (about one hour). At the same time, cook the peeled garlic in the soy oil in the same way. Take shallots off of the heat and allow to cool in the olive oil. Take garlic off of the heat and drain off the oil it was cooked in, reserving the garlic oil for use in the garlic-tomato oil recipe. Muddle the slow-cooked garlic cloves with a mortar and pestle until it resembles a paste.
  3. Mix the muddled garlic, strained goat cheese, cooked shallots in oil and all other remaining ingredients in a bowl. Adjust seasoning with salt to taste.

Garlic-Tomato Oil:

Process all ingredients except for olive oil in a food processor. Then add olive oil and pulse briefly to combine.

TO SERVE:

Slice pretzels in half horizontally and slather the cut side with the tomato-garlic oil. Toast in a 400 degree oven for five minutes or until crispy. Serve with Homemade Herb Cheese.

Kitchen Counter:

8 servings depending on size

For more about dinnertable Restaurant 

 

 

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