Carrot pretzels

Ingredients for 8 servings:

• ½ cube of fresh yeast
• 125 ml water
• 1 pinch(s) of sugar
• 100 g carrot(s)
• 250 g flour (whole wheat flour)
• ½ tsp iodized salt
• 1 tbsp oil (sunflower oil)
• Flour, for kneading and shaping

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

healthy & delicious

Crumble the yeast and dissolve it in the water while stirring. Add the sugar, cover, and let rise in a warm place for about 10 minutes, until bubbles form. Meanwhile, wash, trim, and peel the carrots, then grate them very finely. Mix the flour and salt in a mixing bowl. Add the starter dough, grated carrots, and oil, and knead everything for about 5 minutes. The dough should be smooth and pull away from the sides of the bowl. Cover the dough and let rise in a warm place for about 40 minutes, then knead thoroughly again. If it sticks, add a little more flour. Divide the dough into 8 equal pieces, each weighing about 55 g. On a floured surface, shape these into dough strands about 45 cm long, thinning at the ends. Then shape the strands into pretzels, gently pressing the ends together. Preheat the oven to 200°C, line a baking sheet with parchment paper, place the pretzels on it, and cover. Let them rise for about 15 minutes. Bake the pretzels in the oven on the middle rack for about 15 minutes, then let them cool completely on a wire rack. Tip: These pretzels can be prepared the day before and quickly warmed up in the toaster or oven as needed. They also freeze well (defrosting time about 30 minutes).