Pretzel tart with cheese and peppers

Ingredients for 1 servings:

• 300 g wheat flour, 550
• 300 g wheat flour, 1050
• 30 g yeast
• 300 ml water, lukewarm
• 1 ½ tsp salt
• 1 pinch(s) of sugar
• 60 ml oil, neutral (e.g. sunflower oil)
• 35 g baking soda (household baking soda) or lye pearls
• 1 liter of water
• 1 egg(s)
• 1 tbsp flour
• 75 ml milk
• salt and pepper
• nutmeg
• 1 yellow bell pepper(s), diced
• 1 tomato(s), diced
• 4 spring onions, cut into fine rings
• 150 g grated cheese (spicy mountain cheese or similar)

Instructions

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

makes 12 cakes

Make a yeast dough from the flour, salt, water, yeast, a pinch of sugar, and oil. This works great with a food processor. Form the dough into balls and place them on a baking sheet lined with baking paper. This yields 12 balls of dough, each weighing 80 grams. Cover and let rest for 1 hour. While the dough rests, dice the peppers and tomatoes for the topping and slice the spring onions. Grate the cheese. I used seasoned mountain cheese for this. For the topping, beat the egg with the flour and milk until smooth and season with salt, pepper, and nutmeg. After the resting time, coat the dough pieces with lye. It is recommended to wear protective gloves. I used the following method: Place 35 grams of lye pearls in a suitable heat-resistant container and add 1 liter of water. Important: Add the lye pearls first, then the water—not the other way around! Once the pearls have dissolved, dip the dough pieces into the lye solution with a slotted spoon and place them back on the baking sheet lined with baking foil. Now, using a glass (with a glass base approximately 5 cm in diameter), make indentations in the lye-coated dough pieces. It’s best to dip the glass base in cold water occasionally. Fill the indentations with some grated cheese and prepared vegetables and add 2-3 tablespoons of egg wash to each one. Sprinkle a little more cheese on top. Bake the rolls at 190 degrees Celsius (convection oven) for approximately 25 minutes. Alternatives to the lye solution: Alternatively, you can make a solution of water and baking soda. Bring 1 liter of water with 35 grams of baking soda to a boil (careful: it will foam up a bit!) and dip the dough pieces in it. Alternatively, you can use a ready-made 4% baking soda solution from the pharmacy. The lye solution can be reused, by the way. However, it should be kept tightly closed and, above all, out of reach of children!