Pretzel confectionery

Ingredients for 1 servings:

• 500 g flour, type 550
• ½ cube of yeast, fresh
• 275 ml water
• 25 g lard or butter
• 2 tsp salt
• 100 ml milk
• 2 tbsp baking soda
• 2 tbsp sunflower seeds
• 2 tbsp flaxseed
• 2 tbsp sesame seeds
• 2 tbsp sea salt
• 2 tbsp caraway seeds
• 2 tbsp pumpkin seeds
• 2 tbsp cheese, grated
• Pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

small pretzels

Put the flour in a bowl and make a well. Dissolve the yeast in one part water with a pinch of sugar. Spread the lard and salt over the edge of the flour. Pour the yeast water into the well, stir briefly, and let rise, covered, for 15 minutes. Add the remaining water and knead into a smooth dough (at least 5 minutes). Shape the dough into an oblong shape on a baking sheet lined with baking paper, cover, and let rise in a warm place for 20 minutes. Divide the dough lengthwise and separate each strand into smaller pieces. Don’t knead too hard! 30 pieces are ideal, but you can use more. Spread the dough pieces on baking sheets lined with baking paper and preheat the oven to 200 degrees fan-assisted. Bring the milk to a boil in a tall saucepan. Remove from the heat and stir in the baking soda. Be careful, it will foam up a lot. Brush the foam over the dough pieces and sprinkle with the seeds, cheese, or sea salt. Bake for 15-20 minutes.