Leached black cumin sticks with cracklings and smoked meat

Ingredients for 1 servings:

• 50 g cracklings
• 50 g smoked meat, streaky (alternatively smoked ham)
• 170 g water
• 1 tsp, heaped sugar, white
• 4 g beef broth, instant
• 10 g dry yeast
• 250 g wheat flour type 405
• 50 g tapioca flour
• ½ tsp black pepper, freshly ground
• ½ tsp mace powder, alternatively freshly grated nutmeg
• 1 tsp, heaped black cumin
• 1 pinch(s) of caraway powder
• 2 tbsp palm oil, premium quality
• 40 g caustic soda (baker’s lye)
• 2 tbsp egg whites
• 4 tbsp water
• 1 pinch of salt
• 4 tbsp sesame seeds
• 2 tbsp black cumin

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Black cumin sticks with crackling flour and smoked meat cubes in the dough. A southern German delicacy.

Weigh the cracklings and coarsely grind them in a Moulinex food processor. First, cut the smoked meat into thin slices, then cut these into thin strips, and then cut the strips into small cubes. 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. Using the yeast starter and a food processor, process into a crumbly dough. Add the palm oil and knead everything into a smooth ball of dough for 10 minutes. Let it rise in a warm place for 30 minutes. Line a baking tray with baking paper. Briefly knead the ball of dough and cut it into 10 equal pieces. Roll these out into logs slightly shorter than the width of the baking tray. Place the logs on the baking tray, leaving at least 10 mm between each, and let it rise in a warm place for at least 30 minutes. Mix the sesame and black cumin seeds for sprinkling on top. Crack an egg, separate the yolk and egg white. Take 2 tablespoons of the egg white and mix it with 4 tablespoons of water and a pinch of salt. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Brush the brine twice onto the sticks. After the second brushing, sprinkle the black cumin and sesame mixture onto the freshly brushed sticks. Place the baking sheet in the middle of the oven and bake the sticks until light brown, about 25 minutes later. Remove the baking sheet and brush the pretzel sticks with the diluted egg white. Bake for another 5-10 minutes. Remove, let cool slightly, garnish, and serve with unsalted butter.