Pretzel Baguette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g wheat flour, type 405
- 150 g wheat flour, type 550
- 10 g cornstarch
- 12 g yeast, fresh
- 10 g suar, or honey
- 9 g salt
- 30 g butter, room temperature
- 150 ml water
- 150 ml milk
- 50 g bakin soda
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Bring the water with baking soda to the boil and allow to cool.
- Make a yeast dough from the remaining ingredients and knead in the food processor for a good 10 minutes. Let rest for 20 minutes, knead again briefly and shape into baguettes. Cover and let rise for about 1 hour.
- Pour the lye into a shallow baking dish and dip the baguettes. Place on baking paper and cut deeply with a sharp knife. Place in the oven preheated to 250 degrees and steam vigorously. After 5 minutes steam again and set the oven to 210 degrees top and bottom heat.
- Bake for 25 - 30 minutes, do a knock test.
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