[SUB] How to make a cream cheese pretzel :: Without fermentation :: Mini pretzel :: Fluffy pretzel 

*** Please note that I have written down the expected questions as TIP.
I made it in a mini size that is easy to eat, not the original pretzel shape.
Personally, I don’t like pretzel because it’s salty.
If you make it at home, you can adjust the salt topping so it's so delicious.
Especially, the pretzel with cream cheese is really the best.
It's easy to eat at tea time, so make a lot of it :)
*** Weighing is scale (g), rice spoon (tbsp), teaspoon (tsp) weighing.
[30 pieces]
✤ Dough
-300g Bread flour
-6 g (1.5tsp) Sugar
-4 g (1tsp) Salt
-5 g (1.2tsp) Yeast
-200ml Cold milk
-30g Unsalted butter at room temperature
✤ Cheese sauce
-150g Cream cheese
-1 tbsp(10g) Sugar
✤ Baking soda water
-800ml Water
-Baking soda 50g (Edible)
✤ Topping
-Sea salt (can be omitted)
-15g Melted unsalted butter (applied on the bottom of the dough, applied after baking)
✤ TIP
-For a soft texture, use bread flour as much as possible.
-If you don't wash the baking soda, it won't turn dark brown.
-We refrain from fermentation, but the reason for adding yeast is to make the inside soft and chewy.
-You can use the Airfryer. Use the temperature about 10 degrees lower.
-It's delicious without sea salt. If you don't like chewing salt, don't topping it.
-Keep the leftover bread frozen.
-When eating, bake in an oven preheated to 180 degrees for 5 minutes.
#Cream cheese pretzel
#Without fermentation
#Cream cheese bread
#Mini pretzel
🍑 I N S T A G R A M
/ __delicious_day
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