Pretzel Muffins with Obazda Filling

Summary

Ingredients

For the dough:

• 500g flour
• 25 g fresh yeast or 1 pack dry yeast
• 300 ml milk, lukewarm
• 0.5 teaspoon ½ sugar
• 1 teaspoon salt

Also:

• 1 ½ liters water
• 2 tablespoon baking soda
• salt, coarse
• 250 g spread (Obazda), see database for recipes or bouht ready-made
• some Milk

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Instructions

1. Put the flour in a large bowl and make a small hollow in the middle. Dissolve the yeast with the sugar in about 50 ml of the milk and pour into the well. Then take some flour from the edge with a fork or a teaspoon and make a pre-dough in the hollow. Cover the bowl and set it aside for about 10 minutes.
2. Add the rest of the milk and the salt and knead with the dough hook for about 8-10 minutes to form a smooth and supple yeast dough. Put this in a clean bowl and let rise, covered, in a warm place for about 45 minutes, until the amount of dough has roughly doubled.
3. Knead the dough briefly again on the work surface and shape it into a large roll. Cut about 1 cm thick slices from this roll and shape into small, round dough pieces. Place these on a baking sheet lined with baking paper, cover and let rise again briefly.
4. In the meantime, bring the 1.5 liters of water with the 2 tablespoons of baking soda to a boil in a large saucepan and simmer for about 10 minutes.
5. Place the dough in the lye bath for 30 seconds and submerge it several times. Remove the dough with a ladle, drain and place in muffin tins. Depending on your taste, add a little coarse salt to the pretzel pastries. Bake the muffins in a preheated oven at 180 ° for 20 minutes.
6. While the muffins are cooling down a little, stir the obazda with a drop of milk and place in a piping bag with a large perforated nozzle. Poke a hole in the muffins with a sharp knife and fill with the obazda.