Salted Pretzels
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 3 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- You can also leave it covered in the bowl for 50-60 minutes.
- 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.
- 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.
- 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.
- 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.
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