Swedish pretzels

Ingredients for 4 servings:

• 300 g wholemeal spelt flour
• 50 g wheat flour type 405
• 1 tsp salt
• 1 tsp, leveled baking powder
• 40 g butter, soft
• 1 egg(s)
• 1 tbsp water
• Flour for the work surface
• n. B. Seeds and kernels (e.g. light or dark poppy seeds, sesame, linseed, pumpkin/sunflower seeds)

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Makes 10 – 12 pieces, for snacking, dipping, with wine or beer

Knead the flour with baking powder, salt, and butter. Let the dough rest for 15 minutes. Preheat the oven to 220°C (top/bottom heat). Line 2 baking sheets with baking paper. On a well-floured work surface, roll out the dough to about 1 cm thick. Cut out 10 cm diameter circles (e.g., using a clean can). Cut out a 4-5 cm diameter circle in the center of each circle (e.g., using a shot glass). This creates a ring. Distribute the rings on the baking sheets. Knead the leftover dough repeatedly with the electric dough hook until smooth and roll out. This should make at least 10 rings. Whisk the egg and water together and brush the rings with it. Sprinkle with seeds and kernels. Bake the rings, one after the other, in the center of the oven for 20 minutes, then let them cool on the baking sheet. The rings won’t be as crispy as crispbread, but they’ll be firm with a slightly soft center. Store completely cooled rings in a tin.