Here I have shown you a spread recipe, and I told you that it is best enjoyed with fresh pretzel. And today I will show you the recipe for prezels. This recipe I got from the book „Kleingebäck – Klassisches, Pikantes und Süsses” (pastry - classic, spicy and sweet).
We
need:
500
g wheat flour, type 480
1
package (7g) dry yeast
1
tsp sugar
250
ml milk
1
tsp salt
1
tsp bicarbonate of soda
2
l water
granulated
salt for sprinkling
How we do it:
Add flour in a bowl, then form a well. Add yeast, sugar and a little warm milk in the trough.
Stir. Cover the bowl and let the dough rest for 20 minutes.
Add the remaining milk and salt and stir to form a smooth, firm dough.
Stir. Cover the bowl and let the dough rest for 20 minutes.
Add the remaining milk and salt and stir to form a smooth, firm dough.
Form from the dough ~ 30 cm long, pencil-thin sticks.
Shape these to pretzel.
Put them on baking sheet, cover them with a cloth and leave to rest for 15 minutes.
In the meantime, preheat the oven at 220°C degrees.
Boil the bicarbonate of soda with 2 liters of water. Add the pretzel into the boiling water.
Once they come to the surface, take them out and place them on a, with baking paper covered tin.
Sprinkle with granulated salt.
Bake pretzels for 15-20 minutes.
Enjoy!
They go perfectly with Obatzda.
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