Pretzels

Ingredients for 1 servings:

• 1,250 g wheat flour type 550
• 750 g spelt flour type 630
• 24 g yeast
• 40 g salt
• 100 g lard, butter or margarine
• 1,040 ml water
• Pretzel brine
• Salt, coarse or sesame or cheese, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 50 minutes

tastes better than from the bakery – for about 50 rolls

Dissolve the yeast in water, mix with all the other ingredients (except the pretzel brine) to form a dough. Knead the dough for a good 10 minutes. Then, seal the dough in an airtight container and let it rise in a bowl for about an hour. Shape the dough as desired: you can make about 50 rolls from this amount. Alternatively, you can also make pretzels, sticks, or small pretzel chestnuts. Place the shaped rolls on a baking sheet lined with baking paper and cover with a cloth. Refrigerate at 8°C for at least 8 hours. Tip: If you don’t have that much time, you can use a little more yeast; the rolls then only need to rise for another 30 minutes. Then bathe the dough pieces in the pretzel brine (diluted). Wear gloves and line work surfaces with newspaper beforehand. Remove from the oven and score as desired. Sprinkle with pretzel salt, sesame seeds, or cheese, if desired, and place on prepared baking sheets. In the meantime, preheat the oven to 210°C (top/bottom heat). Bake the pretzel rolls for approximately 20 minutes, depending on their size. You can easily tell if they’re done by their color. Note: The pretzel lye you need is available at bakeries.