John Myers
Contents
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Ingredients
Pre-dough
- 100 g Wholemeal spelt flour
- 100 g Water cold
- 1 Pc. Fresh yeast rice grain size
Main dough
- 900 g Wheat flour type 550
- 300 g Milk 3.8%
- 200 g Sugar
- 150 g Butter
- 2 Pc. Eggs
- 6 g Salt
- 18 g Yeast fresh
- 2 tbsp Honey
Topping
- 1 Pc. Egg
- Granulated sugar
Instructions
Pre-dough
- Mix the whole spelled flour with yeast granules and water and let rise for 24 hours at room temperature.
Main dough
- Weigh out the butter and liquefy it in a saucepan over low heat and then remove it from the stove. Add the cold milk to the liquid butter. Stir in the sugar and the eggs. Add the pre-dough and the yeast. Don't forget the salt and stir everything briefly. Add the flour. Mix and knead either with a food processor or by hand. It took me 10 minutes to knead by hand.
- Cover the dough and set it aside. Stretch twice and fold again for the first hour. Let rise for another 2 hours.
Shape pretzels
- Cut off the dough to 200 g and roll out into a long sausage. Then shape the pretzel. Some are more ambassadors than sent. I'm probably in the middle. The good will to form a pretzel is evident. The amount of dough made 10 relatively small pretzels. (From my childhood I know the parts much larger.)
Topping
- Preheat the oven to 180 ° C top / bottom heat. Separate one egg and mix the yolk with a little milk and brush the dough pieces with it. Sprinkle with granulated sugar and bake for 20 minutes.
