Sourdough – Pretzel Stick
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g wheat flour (type 405 or 550)
- liter ⅛ water, lukewarm
- 1 ½ teaspoon salt
- 50 g sourdouh
- 0.25 liter ¼ water, lukewarm
- 0.5 ½ cube yeast
- Flour for the work surface
- 2 egg yolks
- some Milk
- salt, coarse
- Caraway
- possibly cheese
Print Recipe
Pin Recipe Instructions
- First dilute the sourdough with 1/8 l water. Add the yeast, dissolve. Weigh in the flour and make a hollow in the flour. Pour the sourdough, yeast, and water mixture into the well. Cover and let the dough rise for 15-20 minutes.
- After these 15-20 minutes, add the remaining water (1/4 l) and the salt and knead well. Then let it rise for a good hour until the volume has doubled.
- Place the dough on a floured surface and roll it out thinly with a rolling pin. Cut squares of approx. 15 x 15 cm from the dough. Smaller or larger according to taste. Roll up from one corner.
- Whisk two egg yolks with a little milk and brush the sticks with it. Then sprinkle with coarse salt and caraway seeds. If you like, you can also use cheese or leave out the caraway. Bake in a preheated oven at 200 ° C for about 20 minutes.
- The sticks are super crispy and fluffy on the inside.
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