Sajtos Perec

Ingredients

• 15¾ ozflourfine, for the dough
• 8⅛ ozmargarinecold, rubbed into the flour; butter works too
• 6⅓ ozcheesegrated, e.g. Trappista, for the dough
• 1⅓ ozcheesegrated, for sprinkling on top
• 3½ ozsour creamas needed until the dough is smooth
• 2 tspsaltfor the dough
• ⅓ ozbaking powderraising agent; alternatively baker's ammonia or baking soda
• 1egg yolkfor the dough; or one whole egg
• 1eggbeaten, for brushing
• 4 tbspsesame seedsfor sprinkling, instead of or with cheese

Method

1. Mix the dry ingredientsIn a large bowl, mix the plain flour thoroughly with the salt and the baking powder.
2. Rub in the margarineAdd the cold margarine in pieces and rub it quickly into the flour with your fingertips until the mixture looks like coarse crumbs.
3. Bring the dough togetherAdd the grated cheese for the dough and the egg yolk, then work in the sour cream a little at a time until you have a smooth, supple dough that no longer sticks.
4. Chill dough, heat the ovenWrap the dough in cling film and let it rest in the fridge for about 30 minutes. Meanwhile, preheat the oven to 170–390 °F and line a baking tray with baking paper.
5. Roll out and cut pretzelsRoll the dough out in batches on a floured surface to a thickness of 3–10 mm and cut out pretzels with a floured pretzel cutter. Gather up the scraps, knead them together, roll them out again and keep cutting until all the dough is used.
6. Arrange on tray and glazeSet the pretzels on the lined tray with a little space between them and brush them with the beaten egg.
7. Add the toppingSprinkle the pretzels with the remaining grated cheese, with sesame seeds, or with both.
8. Bake and coolBake in the preheated oven for about 15 minutes until golden brown, let them cool briefly on the tray, then move them to a wire rack.

Tips and variations

Butter works just as well as margarine, and you can swap the baking powder for baker's ammonia or baking soda; smoked cheese spread can stand in for the hard cheese in the dough. For the glaze, milk does the job instead of egg; if you brush with egg white, sunflower and pumpkin seeds stick nicely, and caraway, poppy or flax seeds make good toppings too. The dough can chill for several hours or overnight, or you can skip the rest and roll it out straight away. If you'd like them lighter, make a yeast dough with a little sugar, twist the pretzels from ropes and let them rise before baking. They're at their best while still a little warm, so just put a plate of them on the table.