Ravensburger pretzels with pumpkin seeds

Ingredients for 6 servings:

• 165 g water, lukewarm
• 1 tsp sugar, fine
• 6 g stock powder (chicken or vegetable stock)
• 10 g dry yeast
• 320 g wheat flour type 405
• 2 tbsp sunflower oil
• 30 g pumpkin seeds, peeled
• 20 g pretzel brine
• 1 tbsp egg white
• 2 tbsp water
• 1 pinch of salt
• 6 pinches of salt
• 60 g pumpkin seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

These tasty pretzels originate from Styria and are very popular in southern Germany.

Heat the water to 35 degrees Celsius. Dissolve the sugar and chicken broth in it. Add the dried yeast and let it activate (about 10 minutes). Combine the flour with the yeast mixture in a food processor until a crumbly dough forms. Add the 2 tablespoons of sunflower oil and knead for 10 minutes until a smooth, slightly shiny ball of dough forms. Let the ball of dough rise for 30 minutes in a warm place, covered with a damp cloth. Moisten a baking sheet and line it with baking paper. Knead the risen dough for a good minute, roll it out into a log, and cut off 6 equal-weight pieces (about 90 g). Roll each log into a double-conical snake (about 60 cm long). Cut a slit in the middle and unfold it. Add a few pumpkin seeds and reseal the roll. Cross the ends to form a pretzel and press the ends firmly onto the pretzel. Place the pretzel on the baking sheet. Let it rise in a warm place for 25 minutes. Crack open an egg and separate the yolk and egg white. Take 1 tablespoon of the egg white and mix it with 2 tablespoons of water and a pinch of salt to make the glaze. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Brush the pretzel brine twice onto the pretzels. After the second brushing, immediately sprinkle about 10 g of pumpkin seeds and a pinch of salt onto the freshly brushed pretzels. Place the baking tray in the oven at medium height and bake the pretzels for about 25 minutes until light brown. Remove the baking tray and brush the pretzels with the glaze. Bake for another 5-10 minutes until golden brown. Remove from the oven, let cool slightly, garnish, and serve with butter.