Spelt pretzel croissants with or without cheese

Ingredients for 1 servings:

• 70 g spelt flour , 812
• 60 ml water, cold
• 1 piece(s) yeast (fingertip)
• 250 g spelt flour , 812
• 40 ml water, cold
• 60 ml milk, cold
• 10 g butter
• 10 g margarine
• 10 g yeast
• 10 g salt
• 1 tsp sugar
• 1 egg yolk, M
• 1 liter of water, for the lye
• 50 g baking soda
• n. B. Cheese, grated Emmental, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 16 hours 15 minutes

12 croissants or 9 rolls

For the pre-dough, mix the flour, water, and yeast, cover with plastic wrap (moisten the sides of the bowl slightly), and let it rest in the refrigerator overnight. Using a hand mixer (dough hook), knead the remaining flour, water, milk, butter, margarine, yeast, salt, sugar, and egg yolk with the pre-dough for 5 minutes, then knead for another 4 minutes on high. Cover the bowl with plastic wrap and let it rise for 1 hour. Knead thoroughly by hand, re-cover the bowl with plastic wrap, and let it rest at room temperature for 30 minutes. Roll out the dough into a large circle and cut into 12 slices. Roll up from the long side and place on a baking sheet. Cover again with plastic wrap and refrigerate the sheet for 2 hours. The croissants should be completely cold afterward. Bring the water to a boil in a large pot, slowly add the baking soda, and remove from the heat. Ladle three croissants into the lye and turn after 15 seconds. Then place them back on the baking sheet lined with nonstick baking foil. Immediately sprinkle with Emmental cheese and bake in a preheated oven at 220°C (425°F) on the middle rack for 15 minutes until golden brown. You can also form the dough into 9 rolls, each weighing 60g.