Salted Pretzels

Summary

Ingredients

• 250 g spelled flour, (type 660)
• 20 g yeast, fresh (1/2 cube)
• 0.5 teaspoon ½ sugar
• 0.5 teaspoon ½ salt
• 1 tablespoon olive oil
• 2 tablespoon, leveled baking soda
• 200 ml water, lukewarm for dough
• 1 ½ liters water for baking soda
• water
• Sea salt, coarse
• Caraway seed

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Instructions

1. Prepare the pre-dough by dissolving the yeast in 200 ml of lukewarm water (not above 40 ° C). Add two-thirds of the flour and knead for approx. 8 minutes to form a smooth dough. He must no longer stick. 1/2 teaspoon salt can already be worked in, as well as the oil.
2. Put the batter in a deep bowl or bucket with water. But it shouldn`t be cold, it should also be lukewarm and wait until the dough floats up again. Then he left.
3. You can also leave it covered in the bowl for 50-60 minutes.
4. In the time when the dough is rising, add the water with the baking soda and bring to the boil. It should simmer for 10 minutes.
5. When you have taken the dough out of the bucket, knead in the remaining flour and sugar. If the dough is still too greasy, add a little more flour.
6. Let it rise for another 5 minutes. Then divide the dough into appropriately large parts, shape into rolls and pull. Shape these into pretzels, then dip them in the baking soda solution for 1-2 seconds and finally pour some sea salt and caraway seeds over them.
7. Place the pretzels on a baking tray lined with baking paper, leave to rest for a few more minutes and then bake in a preheated oven at approx. 200 ° C for about 20-30 minutes.