Pretzel chestnuts

Ingredients for 1 servings:

• 140 ml water, lukewarm
• 10 g dry yeast
• 250 g wheat flour type 550
• 18 ml oil
• 1 tsp honey
• 1 tsp salt
• 1 liter of water
• 50 g baking soda (imperial soda)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

perfect for children’s parties and buffets, makes 36 servings

Dissolve the yeast in the water and let it swell briefly. Place the remaining ingredients in a food processor fitted with a dough hook, add the yeast water and knead thoroughly until a smooth dough forms. Knead again by hand if necessary. Let rise in a floured bowl for approx. 1 1/2 hours. Divide the dough into 24g portions, roll out into oval dough balls, and cover and let rest for another 20 minutes. In the meantime, prepare the lye. Bring 1 liter of water to a boil and add the baking soda. Be careful, it may foam. Preheat the oven to 180°C (fan). Let the dough balls float in the lye for approx. 40 seconds, turning them over once, removing them with a slotted spoon and placing them on a baking sheet lined with baking paper. Cut the dough balls in half with scissors. Place the baking sheet on the middle rack of the oven and bake for approx. 20-30 minutes. The time may vary slightly depending on the oven and the size of the dough pieces. Cool on a wire rack.