Lye – Tomato – Spirals

Ingredients for 1 servings:

• 250 g wheat flour, 550
• 250 g wheat flour, 1050
• 21 g yeast
• 250 g water
• 5 g salt
• 25 g butter
• 50 g tomatoes, dried, preserved in oil
• 3 tbsp baking soda
• 1 liter of water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Drain the tomatoes well and cut into small pieces. Mix the flours, crumble in the yeast, add the salt and water, and knead into a rough dough. Once the dough comes together, add the butter and knead everything together well. Divide the dough in half and knead the chopped tomatoes into one half. Cover and let both doughs rise for about 45 minutes, until they have doubled in size. Bring the water (about 1-1 1/2 liters) to a boil and stir in the baking soda. Divide each dough half into 5 pieces and shape each into a long roll, setting the 5 strands with the tomatoes aside. Place the remaining 5 dough strands, one at a time, in the baking soda water for 30 seconds each, remove them, and then take one strand of pretzel and one strand of tomatoes and twist them together to create 5 spirals. Place these on the baking sheet, sprinkle with coarse salt, and let rise, covered, for another 30 minutes. Preheat the oven to 200 degrees Celsius. Place the spirals in the oven and steam well, then bake for about 25 minutes until golden brown.