Whole Grain Pretzels
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g whole wheat flour
- 40 g yeast, fresh
- 375 ml water, lukewarm
- 1 tablespoon, leveled salt
- 1 liter water for the lye
- 5 g bakin soda
- Salt, coarse or fine, for sprinkling
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the 125 ml of water. Make a well in the whole wheat flour and stir the yeast-water mixture in it. Let rise for 5 minutes. Gradually add 250 ml of water and the salt. Knead the dough for 10 minutes, form a roll and cut into 16 pieces for pretzels or 20-25 for sticks.
- Pull out the dough pieces into approx. 50 cm long rolls, if possible thicker in the middle and thinner at the ends, and then shape the pretzels. By the time the last ones are finished, the first ones have gone enough. For pretzel sticks, roll the pieces of dough into long rolls and let rise for a while.
- Cover and bring 1 liter of water with the baking soda for the lye to a boil in a shallow saucepan. Put 1-2 pretzels in and after half a minute remove with a slotted spoon and place on a greased tray. 8 pieces fit on a normal sheet. The pretzel sticks should be cut before baking to prevent them from breaking. Sprinkle with coarse or fine salt as desired
- Bake in the oven preheated to 225 ° C for 20-25 minutes on the middle rack.
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