Sourdough pretzels

Ingredients for 1 servings:

• 600 g wheat flour (type 405 or 550)
• ⅛ liter of lukewarm water
• 1 ½ tsp salt
• 50 g sourdough
• ¼ liter of lukewarm water
• ½ cube of yeast
• Flour for the work surface
• 2 egg yolks
• some milk
• n. B. Salt, coarse
• n. B. Caraway
• possibly cheese

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

with coarse salt and caraway

First, dilute the sourdough with 1/8 liter of water. Add the yeast and dissolve it. Weigh the flour and make a well in the flour. Pour the sourdough, yeast, and water mixture into the well. Cover and let the pre-dough rise for 15-20 minutes. After these 15-20 minutes, add the remaining water (1/4 liter) and the salt and knead thoroughly. Then let it rise for a good hour, until it has doubled in size. Place the dough on a floured surface and roll it out thinly with a rolling pin. Cut the dough into squares approximately 15 x 15 cm. You can make them smaller or larger, depending on your taste. Roll up from one corner. Whisk two egg yolks with a little milk and brush the sticks with them. Then sprinkle with coarse salt and caraway seeds. If you like, you can use cheese or omit the caraway seeds. Bake in a preheated oven at 200°C for about 20 minutes. The sticks will be super crispy and beautifully fluffy on the inside.