Rietberger pretzel hearts

Ingredients for 1 servings:

• 500 g wheat flour, T 550
• 20 g yeast
• 15 g baking malt, liquid
• 15 g butter, liquid
• 13 g salt
• 6 g baking malt
• 275 g water, warm
• Baking soda – lye, 4%
• Sea salt, coarse
• sesame

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 1 hour 16 minutes

Pretzel rolls

Knead all ingredients together for 5 minutes. Then let the dough rest for 10 minutes at 35°C. After the rest, knead the dough again vigorously by hand and cut out 20 pieces of dough, each weighing 40g. Wrap the remaining dough in foil and set aside. Now shape the dough pieces into rounds and roll them into points, making sure they are the same length. Place the pointed pieces of dough in a heart shape on a baking tray lined with baking paper, cover with foil and set aside to prove for 10 minutes at 35°C. Remove the remaining dough from the foil, roll it out to a thickness of approx. 2mm and cut out 10 stars using a small star-shaped cutter. After the dough hearts have proven, brush the dough hearts with caustic soda and sprinkle with coarse salt. Dip the dough stars in water, roll one side in sesame seeds and place them on the lye-soaked dough hearts, close to the cut edge, and press down lightly. The hearts are then placed in the preheated oven at 220°C on the lower rack, without steam, for about 16 minutes with top and bottom heat and baked until done.