Baking · Vegetarian · Vegan · Dairy-free

Pretzel Bread Cones

Name: Pretzel Bread Cones
Prep time: 15 min
Cook time: 10 min
Total time: 70 min
Yield: 4 pieces
Ingredients: 125 ml (1/2 cup) lukewarm water; 15 g (4 tsp) light brown sugar; 2 g (1/2 tsp) dried baker's yeast or 10 g (1/3 oz) fresh yeast, crumbled; 200 g (1 2/3 cups) plain flour; 20 ml (4 tsp) vegetable oil, divided; 2 ml (1/2 tsp) salt; Wash: 60 ml (1/4 cup) hot water; Wash: 5 ml (1 tsp) bicarbonate of soda (baking soda); Coarse salt (optional)

Bread cones with the dark crust and distinctive taste of a pretzel, thanks to a baking soda wash brushed on just before baking. The Cornets Party strip cutter and cones turn a simple yeast dough into edible cones you can serve plain or filled.

In brief Pretzel Bread Cones is a baking recipe cooked in the Tupperware Cornets Party. It takes 70 minutes in total and serves 4 pieces.

Total time: 70 min
Prep: 15 min
Cook: 10 min
Rest: 45 min

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Product usedTupperware Cornets Party

Tupperware Cornets Party recipes (27)

Ingredients

4pieces

125 ml (1/2 cup) lukewarm water
15 g (4 tsp) light brown sugar
2 g (1/2 tsp) dried baker's yeast or 10 g (1/3 oz) fresh yeast, crumbled
200 g (1 2/3 cups) plain flour
20 ml (4 tsp) vegetable oil, divided
2 ml (1/2 tsp) salt
Wash: 60 ml (1/4 cup) hot water
Wash: 5 ml (1 tsp) bicarbonate of soda (baking soda)
Coarse salt (optional)

Method

Stir a pinch of the sugar and the yeast into the warm water and leave for 10 minutes.
Add the flour, the rest of the sugar, 15 ml (1 tbsp) of the oil and the salt, and knead into a smooth dough. Leave to rest for about 30 minutes somewhere warm (about 35 °C / 95 °F).
Heat the oven to 190 °C (375 °F). Roll the dough into a 50 x 8 cm (20 x 3 in) rectangle and cut it into bands with the Tupperware Cornets Party strip cutter. Oil the cones with the remaining oil and wind the bands around them, pressing the edges and tip together.
Mix the hot water with the bicarbonate of soda and brush it over the dough. Sprinkle lightly with coarse salt and bake for about 10 minutes.
Leave for 5 minutes before sliding the cones off the moulds. Serve plain like bread or with a filling.