Summary

Ingredients

• 500 g wheat flour type 550
• 300 ml milk
• 1 teaspoon salt
• 1 cube yeast
• 1 teaspoon sugar
• 40 g mararine or butter or lard
• some salt, coarse, as needed
• 1 liter water
• 3 tablespoon baking soda
• some flour for the work surface
• Grease for the tin

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Instructions

1. Mix the yeast with a few drops of the 300 ml milk and the sugar. Let rise for approx. 1/4 hour at room temperature.
2. Then process this yeast mass with salt, flour, the rest of the milk and the 40 g margarine or butter or lard into an elastic dough and let rise again for about 1/2 hour in the warm. The dough should double in size.
3. Knead thoroughly by hand on a floured work surface and form a roll from it. Divide this rolling pin into about 16-18 equal parts. Roll out a 30 cm long sausage from each part with a thickening in the middle. Then form pretzels out of this and let rise for another 15 minutes.
4. Then put in the refrigerator and let stand uncovered for 1 hour. Before the end of the refrigerator lesson, boil 1 liter of water and dissolve 3 tablespoons of baking soda in it. ATTENTION! Let it trickle in slowly, the baking soda puffs up quite a bit.
5. Put the pretzels individually in the boiling soda water for 30 seconds (the pretzels float), remove with a slotted spoon, drain and sprinkle with the coarse salt to taste. Then place on a well-greased baking sheet (do not use baking paper, the lye will destroy it!). When the tray is full, put it in the cold (!) Oven.
6. Set an alarm clock for approx. 18 minutes and heat it to 220 ° C (gas: level 4). When the pretzels are golden brown after approx. 18-20 minutes, they are ready.
7. We also eat homemade potato salad or Viennese sausages, white sausages or Debreziner (or Italian salsiccia) - always whatever our guests bring us from Germany.