Mix 100 gram flour, 100 gram water and 1 tablespoon yeast and leave this mixture
overnight. Add the other ingredients, except the poppy seeds, and knead for 10
minutes. Leave the dough to rise one hour. Divide in 12 portions and roll each
portion out into a square. Fold the squares like envelopes, sprinkle some poppy
seeds on a baking tray and put the breads upside down (with the folded side
down) in the poppy seeds. Turn them around after 20 minutes, spray them with
water and leave them to rise one more hour. Spray again with water and bake them
30 minutes at 190 degrees.
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Start the evening before you want to eat the pretzels. Mix
flour, yeast, sugar, 2 teaspoons of salt and 120 grams water and knead for
ten minutes. Put the dough in the fridge overnight. Divide in 12 pieces and
roll them out to pencil thickness. Fold the pretzels like on the picture. Let
them rise half an hour. Dissolve the baking soda in half a cup water and
brush over the pretzels. Allow them to rise 10 minutes more. Brush with the
egg and sprinkle with the remaining salt. Bake them 12 minutes at 220 degrees
Celsius.
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