John Myers
Contents
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Ingredients
For the topping:
- 30 g Sourdough flour
- 175 g Water
- 1 tsp White sugar
- 6 g Chicken broth, Kraft bouillon
- 15 Dry yeast
- 1 Tbsp (heaped) Black cumin seeds
- 3 tbsp Sunflower oil
- 20 g Baker's liquor
- 15 g Sesame seeds, white
- 8 g Black cumin seeds
- 1 tbsp Egg Whites
- 3 tbsp Water
- 1 pinch Salt
To garnish:
- 1 pinch Flowers and leaves
Instructions
- The recipe makes 6 pretzels with a dough weight of approx. 95 g.
- Heat the water to 35 degrees. Dissolve the sugar and chicken stock in it. Add dry yeast, mix until homogeneous and allow to activate (approx. 10 minutes). In the meantime, weigh and mix all the ingredients from wheat flour to black cumin. Process into a crumbly dough with the yeast mixture and a food processor. Add the 3 tablespoons of sunflower oil and knead the whole thing into a smooth dough for 10 minutes. Dust this with a little flour.
- Leave covered for 30 minutes in a warm place. Line a baking sheet with parchment paper. Knead the bloomed dough for a good minute, roll it out into a roll and cut off 6 equal parts. Roll out each lump into a double-conical snake (approx. 70 cm long), then shape a pretzel with the ends crosswise. Press the ends firmly onto the pretzel. And put the pretzel in the baking sheet. Let rise in a warm place for 25 minutes.
- Mix the sesame and black cumin seeds. Beat an egg and separate the yolk and white. Remove one tablespoon of the egg white and mix with 3 tablespoons of water and a pinch of salt. Preheat the oven to 200 degrees bottom heat.
- Use a brush to spread the baker's liquor twice on the pretzels. After the 2nd time, sprinkle the sesame and black cumin mixture on the freshly brushed pretzel immediately.
- Put the baking sheet in the oven at medium height and bake for about 25 minutes until light brown. Remove the baking sheet and brush the pretzels with the diluted egg white.
- Bake for another 5 minutes. Remove, let cool a little, garnish and serve with butter.
