Salt pretzels

Ingredients for 3 servings:

• 250 g spelt flour (type 660)
• 20 g yeast, fresh (1/2 cube)
• ½ tsp sugar
• ½ tsp salt
• 1 tbsp olive oil
• 2 tbsp, leveled baking soda
• 200 ml water, lukewarm for dough
• 1 ½ liters of water, for baking soda
• n. B. water
• n. B. Sea salt, coarse
• Caraway seeds

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

for New Year’s Eve or parties, but also as a side dish

Prepare the starter dough by dissolving the yeast in 200 ml of lukewarm water (not above 40°C). Add two-thirds of the flour and knead for about 8 minutes until you have a smooth dough. It should no longer be sticky. 1/2 teaspoon of salt can be added at this time, as can the oil. Place the dough in a deep bowl or bucket with water. It shouldn’t be cold, but lukewarm water is fine, and wait until the dough floats to the top. Then it’s risen. You can also let it rise, covered, in the bowl for 50-60 minutes. While the dough is rising, add the water and baking soda and bring to a boil. It should simmer for 10 minutes. Once you’ve removed the dough from the bucket, knead in the remaining flour and sugar. If the dough is still too sticky, add a little more flour. Let it rise for another 5 minutes. Then divide the dough into appropriately sized pieces and shape them into rolls. Shape these into pretzels, then dip them in the baking soda solution for 1-2 seconds. Finally, sprinkle with sea salt and caraway seeds. Place the pretzels on a baking sheet lined with parchment paper, let them rest for a few more minutes, and then bake in a preheated oven at approximately 200°C for about 20-30 minutes.