Easy Bake Oven

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Pizza pretzels


Fresh bread is one of my guiltiest pleasures ever. Luckily, there are quite a few bakeries in town that cater to my needs. An example of this is King’s Bakery (on No. 3 Rd in Richmond, in the heart of the RAV construction zone). It is not your run of the mill Chinese bakery, but instead there have many inventive buns with a twist to them. On this visit, I had their Sticky Taro bread.

It had a very soft and moist texture. The top was decorated with fine strings of crispy material, dotted with dough, and dusted in powdered sugar. The first bite gave way to the melting powdered sugar on the tongue. This beast was larger than my palm, and at $1.50, it was a steal. The inside was similar to a mochi with a sweet taro paste filling. Purple and white deliciousness. This sparked my need to bake something equally delectable, so I decided on a savoury pizza pretzel.


I had intended to make a pretzel, but as you can see from the pictures, they came out looking more like buns than pretzels. But they were nonetheless tasty. And better yet, they’re fa-free pizza pretzels! The dough was so soft that kneading could be done lickety split. As it was coming together, I felt that the dough called for way too much water. So you could cut back on this or you will definitely need to increase the amount of flour at your discretion because it will toughen the dough. I think that I’ll need to rework this part a bit. As you can see in the picture, there were some large holes in the texture. I think that I need to add a second rise to this before reshaping to minimize this. Also, boiling the dough longer seemed to toughen the crust, but give it more of a golden brown colour. This won’t be too important if you’re adding a pizza topping onto it. But it will become more apparent if you only put sea salt on it. Watch these like a hawk in the oven. You definitely don’t want to overcook them or they won’t be soft. And you must use a Silpat, as they have no oil in the dough, so the parchment paper stuck like nobody’s business.

Results: The bread tasted so good warm out of the oven. The crust was thin and toasty, while the inside was warm and soft. The plain salt topping really did taste like a pretzel, but oh so much more luxurious. The pizza topping won hands down though because everyone loves pizza! The next day, the insides were still soft, but the edges were no longer crusty. So this can be saved by lightly toasting it.

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July 9, 2007 Posted by | Bread | 1 Comment