Spelled Pretzel Sticks

Preparation:

1. Preheat the oven to 35 ° O / bottom heat. Pour 1 liter of cold water into a ceramic bowl and sprinkle with the pretzel pearls. Stir everything until they have dissolved. Lye pearls are available on the Internet and you don’t have to heat the water – as is the case with baking soda – and dip the blanks in hot lye. With the hot lye, you have to circulate well with the diving time. A little too long, the blank will form an uncomfortably tough skin, and this will affect the baking result. This cannot happen when immersing in cold lye. In addition, there is no risk of injury from hot lye. However, if you are sensitive to the skin, you should wear disposable gloves even when diving cold.

Dough:

1. Warm the oven to 35 ° O / bottom heat. Put the flour, salt, yeast and baking malt in a large bowl and mix together. Put milk, water and butter in a saucepan and only heat enough so that the butter can melt. When the mixture is only lukewarm, knead it into the flour with the dough hook running until a crumbly dough has formed. Then pour this onto the work surface and continue kneading with your hands. At first this is a dusty and still quite dry affair. But it helps if you – with a little distance – wet one kneading hand twice with water, shake it off a little and then continue kneading with it. It works wonders. Put the firm, smooth and non-sticky dough back into the bowl, close it tightly and put it in the warmed-up oven for 1 hour. After that, the dough volume should have more than doubled.

Completion:

1. Now cut out portions of about 85 g from the dough 10, roll them out on a lightly floured work surface around (14 cm diameter) and roll them up again. Then place all finished rolls with the seam down on a sheet lined with baking foil, cover them with a cloth and let them rest for 15 minutes.
2. During this, preheat the oven to 160 ° O / bottom heat. DO NOT lay out the baking sheet, just oil it very well. Stir the lye again (all the pearls really have to have dissolved) and hold it ready with a sieve ladle. Likewise, the hail salt and kitchen scissors.
3. After the dough has rested, dip each roll 1 x briefly in the lye, lift it out with the sieve ladle, allow it to drip off a little by tapping it and (again with the seam facing downwards – place it on the tray. The 10 Poles on it without any problems. There does not have to be a very large distance. When about 3 are dipped, sprinkle them immediately with a little salt. The lye dries quickly. Then dip the next ones, settle and sprinkle. When all are finished, use the scissors on the surface Cut 3 times. Please never do this before diving, otherwise the cut will also be brown and it should stand out brightly.
4. The baking time on the 2nd rail from the bottom is 35 minutes.
5. If you want to bake them in advance and freeze them, a baking time of 25 minutes would be sufficient for now. Then the remaining 10 minutes can be used for baking.