Black cumin pretzels

Ingredients for 1 servings:

• 170 g water
• 1 tsp sugar
• 6 g beef broth, instant
• 15 g dry yeast
• 250 g wheat flour type 405
• 50 g tapioca flour
• ½ tsp black pepper, freshly ground
• ½ tsp mace powder
• 1 tsp, heaped black cumin
• 3 tbsp palm oil, premium quality
• 30 g caustic soda (baker’s lye)
• 1 tbsp egg white
• 3 tbsp water
• 1 pinch of salt
• 1 tbsp wheat flour type 405 , for sprinkling the dough
• 3 tbsp sesame seeds
• 2 tbsp black cumin
• e.g. butter, in pieces
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

A particularly delicious variation of the pretzel, makes 6 pretzels

Heat the water to 35 degrees Celsius. Dissolve the sugar and beef broth in it. Add the dried yeast and let it activate (about 10 minutes). Meanwhile, weigh all ingredients, from wheat flour to black cumin, and mix together. Mix with the yeast mixture in a food processor until a crumbly dough forms. Add the 3 tablespoons of palm oil and knead everything into a smooth ball of dough for 10 minutes. Dust the ball with a tablespoon of flour. Let it rise in a warm place for 30 minutes. Line a baking sheet with baking paper. Knead the risen dough for a good minute, roll it out into a log, and cut off 6 equal pieces. Roll each ball out into a double-conical snake (about 60 cm long), then cross the ends to form a pretzel. Press the ends firmly onto the pretzel and place the pretzels on the baking sheet. Let it rise in a warm place for 25 minutes. Mix the sesame and black cumin seeds. Take one tablespoon of egg white and mix it with 3 tablespoons of water and a pinch of salt. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Brush the brine twice onto the pretzels. After the second brushing, sprinkle the sesame and black cumin mixture onto the freshly brushed pretzels. Place the baking sheet in the oven at medium temperature and bake the pretzels until light brown, about 25 minutes. Remove the baking sheet and brush the pretzels with the diluted egg white. Bake for another 5 minutes. Remove from the oven, let cool slightly, garnish, and serve with butter.