Exotic sesame pretzel sticks "Bierbeißer Legian"

Ingredients for 1 servings:

• 240 g wheat flour
• 20 g tapioca flour
• 15 g dry yeast
• 6 g instant chicken broth
• 1 tbsp baking powder
• 3 tbsp canola oil
• 1 tsp sugar
• 3 tbsp white sesame seeds
• 1 tbsp cumin
• 1 tbsp black cumin seeds, alternatively black mustard seeds
• 1 tbsp caraway seeds
• 1 egg yolk
• 50 g mineral water
• 1 tbsp soy sauce, light
• 3 garlic cloves
• 2 Pepper, red and long
• 2 spring onions
• 6 small onions, red
• 2 stalks of lemongrass
• 2 m.-large tomato(s)
• 2 chili peppers (curly chili), red and long, alternatively 1 small, red chili without seeds
• 1 tbsp oregano or herbs de Provence
• 4 tbsp pretzel brine (NaOH crystals, 40 g to 1 liter of water)
• 1 egg white
• 2 tbsp coarse sea salt
• 2 tbsp white sesame seeds
• 2 tbsp black cumin seeds, alternatively black mustard seeds
• 1 tsp caraway seeds

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Recipe from Bali, Indonesia, makes about 6 sticks

Put the ingredients, from the wheat flour up to and including the caraway seeds, into a mixing bowl. Prepare the ingredients, from mineral water to curly chilies, for the blender, i.e. wash and chop if necessary. Remove the seeds from the peppers. Blend everything on high for one minute. Use this liquid to mix the flour mixture into a smooth dough. Leave to rise in a warm place for 30 minutes. Knead well again and weigh out 6 to 8 equal portions. Roll these out into sticks. Cover and leave to rise in a warm place for 30 minutes. Mix the lye with the egg white. Brush the sticks with this and immediately sprinkle with the mixed ingredients. Place on a baking tray lined with baking paper and bake in a preheated oven at 220 degrees Celsius (top/bottom heat) for approx. 20 minutes. When the sticks are golden brown, remove them and eat while still warm. Makes approx. 6 sticks.