Lye-soaked farmer's pretzels

Ingredients for 1 servings:

• 120 g water, lukewarm
• 50 g buttermilk
• 1 tsp sugar
• 6 g chicken broth, granulated
• 15 g dry yeast
• 300 g wheat flour type 405
• 30 g sourdough powder
• 1 pinch(s) of mace powder
• 1 tsp, heaped caraway seeds
• 4 tbsp, heaped fried onions
• ½ tsp black pepper from the mill
• 2 tbsp sunflower oil
• 20 g pretzel brine (baker’s brine)
• 1 tbsp egg white
• 2 tbsp water
• 1 pinch of salt
• 1 tbsp caraway seeds
• 2 tbsp, leveled salt

Instructions

Working time approx. 20 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

A recipe from the Lake Constance region

Mix the water with the buttermilk and heat to 35 degrees Celsius. Dissolve the sugar and chicken broth in it. Stir in the dry yeast and let it activate (about 10 minutes). Meanwhile, measure all ingredients, from wheat flour to pepper, and mix together. Mix with the yeast mixture in a food processor until a crumbly dough forms. Add the sunflower oil and knead the dough for 10 minutes until a smooth ball of dough forms. Let the ball of dough rise for 30 minutes in a warm place, covered with a damp cloth. Moisten a baking sheet and line it with baking paper. Knead the expanded dough for a good minute, roll it out into a log, and cut off 6 equal pieces (about 90 g). Roll each portion of dough into a double-conical shape (about 60 cm long), then cross the ends into pretzels. Press the ends firmly together. Place the pretzels on the baking sheet. Let rise in a warm place for 25 minutes. To garnish, mix the caraway seeds and salt. Crack open an egg and separate the yolk and egg white. Take a tablespoon of the egg white and mix it with 2 tablespoons of water and a pinch of salt to make the glaze. Preheat the oven to 200 degrees Celsius (bottom heat). Brush the baker’s lye twice onto the pretzels. After the second brushing, immediately sprinkle the caraway and salt mixture onto the freshly brushed pretzel. Place the baking sheet in the middle of the oven and bake the pretzels until light brown, about 25 minutes. Remove the baking sheet and brush the pretzels with the glaze. Bake for another 5-10 minutes. Remove from the oven, let cool slightly, garnish, and serve with butter.