Fake Pretzel Rolls Made with Whole Wheat Flour
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour, wheat flour type 550
- 250 g wheat or spelled
- 0.5 teaspoon ½ caraway seeds, whole
- 0.5 tablespoon ½ salt
- 1 cube yeast
- 0.25 liter ¼ water
- 1 liter water
- 1 teaspoon baking soda
- Caraway seed
- Poppy
- sesame
- Salt, coarse
Print Recipe
Pin Recipe Instructions
- Finely grind the wheat with caraway seeds and mix with the other flour and salt in a bowl.
- To press a hollow in the middle. Crumble the yeast into the hollow and pour 1/8 liter of water into it. Mix a thick porridge with part of the flour. Let rise for 45 minutes.
- Add the rest of the water, knead for a long time and thoroughly until a smooth dough is formed that no longer sticks.
- Divide into 12 equal pieces. Knead each piece briefly again and shape into a small, elongated loaf.
- Bring 1 liter of water with baking soda to a boil in a saucepan. Depending on the size of the pot, cook two to four pieces of dough together for ½ minute. Remove with a slotted spoon and place on a greased baking sheet. Sprinkle to taste.
- Bake in the preheated oven on the second rack from the bottom at 200 ° C (fan oven 180 ° C) for approx. 20 minutes until they are light brown.
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