John Myers
Baking: Pretzel Sticks
The perfect baking: pretzel sticks recipe with a picture and simple step-by-step instructions.
- 1000 g Wheat flour type 550
- 1 packet Dry yeast or 1 wfl. fresh yeast
- 0,25 liter Warm water to dissolve the yeast
- 1 teaspoon Good salt
- 1 pinch Sugar
- 40 g Baking agent for white bread / rolls
- 375 ml Warm water
- Coarse salt
- Caraway seeds
- Preparation: Line baking sheets with parchment paper or brush with a little oil! Mix coarse salt with caraway seeds! Preheat the oven: electric stove 200 ° degrees WL 175 ° degrees
- Preparation 2: Mix all dry ingredients with the sifted flour and place in a bowl and press a Mude in the middle!
- Pour the yeast dissolved in water into the trough, add a large part of the water and knead everything! If necessary, add more water until the dough is firm but no longer floury! Knead for approx. 5 minutes and shape into a ball!
- Let the ball of dough “rise” in a large, lightly oiled bowl until it is twice its size!
- Put the dough on a baking board and hit it with your fist (it’s great fun and relieves stress, grin) until no more air bubbles can be seen. Then knead again for 5 minutes to a nice smooth dough.
- Cut off 50-70 gram pieces with a knife and turn them into a roll, which must be bulbous in the middle.
- First press the thick part a little flat with the heel of your hand and then roll it into a triangle shape with the rolling pin.
- Roll up from the wide part and place on the prepared baking sheet. ( Leave room ) !!!
- Put the bars in a warm place (without drafts) and let them “go” again!
- Then bake in the oven (middle rack) until they are evenly brown! Tip: To get a nice crust, I always put a heat-resistant container with water in the oven!
- Source of supply for Bach resources: ask the baker or order on the Internet!
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