Pretzel Confectionery
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, type 550
- 0.5 ½ cube yeast, fresh
- 275 ml water
- 25 g lard, or butter
- 2 teaspoons salt
- 100 ml milk
- 2 tablespoon baking soda
- 2 tablespoon sunflower seeds
- 2 tablespoon flaxseed
- 2 tablespoon sesame seeds
- 2 tablespoon sea salt
- 2 tablespoon caraway seeds
- 2 tablespoon pumpkin seeds
- 2 tablespoon cheese, grated
- Pinch sugar
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and make a well. Dissolve the yeast in a portion of water with a pinch of sugar. Spread the lard and salt on the edge of the flour. Pour the yeast water into the well, stir briefly and cover and let rise for 15 minutes.
- Add the rest of the water and knead into a smooth dough. (at least 5 minutes)
- Shape the dough into an elongated shape on a baking sheet lined with baking paper and cover and let rise in a warm place for 20 minutes.
- Divide the dough lengthways and divide each strand into small pieces. Don`t knead too hard! 30 pieces are ideal, but can also be more.
- Spread the dough pieces on baking sheets with baking paper and preheat the oven to 200 degrees.
- Bring the milk to a boil in a high saucepan. Remove from heat and stir in the baking soda. Be careful, lather up a lot Brush the dough pieces with the foam and sprinkle with the grains, cheese or sea salt.
- Bake for 15-20 minutes.
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