Summary

Ingredients

For the dough:

• 1 kg wheat flour, type 550
• 260 ml water
• 260 ml milk
• 150 g butter, or mararine
• 1 packet yeast, fresh, 42 g
• 2 teaspoons salt

For the brine:

• 1 ½ liters water
• 3 tablespoon baking soda (household baking soda)

To sprinkle:

• Hail salt (pretzel salt)
• Cheese, grated

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Instructions

1. Sift the flour into a large mixing bowl and mix in the salt. Then heat the water, melt the butter in it, add the cold milk and dissolve the yeast in the now lukewarm mixture. Add to the flour and work everything into a medium-firm dough. Cover the bowl and let rise for approx. 45 minutes to double the volume.
2. Place the dough on the worktop and shape into a roll, cut off 24 pieces.
3. In the meantime, bring the water for the lye to a boil in a saucepan with a diameter of at least 20 cm, then add the household soda (caution: froth up slightly).
4. Now roll out the portion pieces and roll them up into sticks. Put the finished sticks in pairs in the simmering lye, remove them as soon as they float on top (takes approx. 5 seconds) and place them on a baking sheet lined with baking foil. Continue like this until all the pieces are in the lye. The amount fits on 2 normal baking trays.
5. Now either sprinkle the pieces with pretzel salt and cut about 1 cm deep or you cut them and sprinkle them with grated cheese.
6. Bake the trays in the preheated oven at 160 ° hot air for about 25 minutes. Place on a wire rack to cool.
7. Tips for filling and variations:
8. It also tastes good if you put approx. 1 tablespoon of raw ham cubes on one end before rolling up, roll up and after boiling, cut into the ham with a sharp knife and then sprinkle with cheese.
9. Children also enjoy a wrapped wiener in pretzel batter. To do this, roll out the dough a little wider, fold in and wrap the Wienerle, bring to the boil.
10. For parties or for the buffet you can also make mini ham and cheese pretzel sticks, they just make a little more work, but look nice.