Pretzels – Tomatoes – Spirals
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g wheat flour, 550
- 250 g wheat flour, 1050
- 21 g yeast
- 250 g water
- 5 g salt
- 25 g butter
- 50 g tomato (s), dried, pickled in oil
- 3 tablespoon baking soda
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Drain the tomatoes well and cut into small pieces.
- Mix the types of flour, crumble in the yeast, add salt and water and knead into a coarse dough. As soon as the dough comes together, add the butter and knead everything together well. Halve the dough and knead the chopped tomatoes under one half.
- Cover and let both dough rise for approx. 45 minutes until the volume has doubled.
- Bring the water (approx. 1 - 1 1/2 liters) to the boil and stir in the baking soda.
- Divide each half of the dough into 5 parts and shape each into a long roll, put the 5 strands with the tomatoes aside.
- Put the remaining 5 strands of dough in the soda water for 30 seconds each, remove them and then take a strand of lye and a strand of tomatoes and twist them together so that you end up with 5 spirals.
- Place these on the baking tray and sprinkle with coarse salt, cover and let rise for another 30 minutes.
- Preheat the oven to 200 degrees.
- Put the spirals in the oven and steam well, bake for about 25 minutes until golden brown.
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