Spelt pretzels

Ingredients for 1 servings:

• 400 ml oat milk (oat drink) (oat drink)
• 40 g fresh yeast or 2 packs of dry yeast
• 600 g spelt flour type 650
• 2 tbsp rock salt
• 4 tbsp baking soda
• 600 ml water
• e.g. rock salt, sesame or seeds for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

vegan

Heat the oat milk. Not too hot, otherwise the yeast won’t rise. If using fresh yeast, crumble it into a bowl and add the lukewarm oat milk. Stir and wait about 10 minutes. Mix 600g of spelt flour with 2 tablespoons of salt. If using dry yeast, mix this into the flour as well. Pour the warm yeast milk (fresh yeast mix) over the flour and knead well. Preheat the oven to 50°C. Then turn off the oven and place the dough in a bowl in the oven. Let it rise for about 15-20 minutes. The dough should have doubled in size. Knead the dough again and divide it into 10 equal pieces. You can now form small knots, braids, sticks, or whatever you like. In a small saucepan (about 20cm diameter), bring 600ml of water and 4 tablespoons of baking soda to a boil. Using a slotted spoon, dip the pastries one at a time into the boiling lye for 30-60 seconds, then place them on a baking sheet lined with baking paper. Sprinkle with the sprinkles and bake in the preheated oven for 15 minutes. Allow to cool slightly.