Spicy caraway sticks

Ingredients for 10 servings:

• 240 g wheat flour type 405
• 10 g tapioca flour
• 1 tbsp black cumin
• 1 tsp cumin powder
• 1 tsp caraway powder
• 1 tsp black pepper, freshly ground
• 15 g dry yeast
• 160 g water, lukewarm
• 1 tsp white sugar
• 6 g beef broth, instant
• 10 g caraway seeds for sprinkling
• n. B. Salt, coarse, for sprinkling
• 1 egg white for brushing
• 20 g pretzel brine (baker’s brine)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Weigh the ingredients and set aside. Dissolve the yeast, sugar, and instant beef broth in lukewarm water and let it rise slightly. Meanwhile, mix all the seasonings with the flour. Mix the yeast starter with the flour mixture in a food processor until you have a glossy dough, i.e. knead for at least 10 minutes. Let the dough rise in a warm place for 30 minutes. Knead the dough again and divide it into 10 equal parts. Roll each ball of dough into a snake and place it on a baking sheet lined with baking paper. Let the snakes rise for another 30 minutes. Meanwhile, dilute two tablespoons of egg white with three tablespoons of water. Preheat the oven to 200 degrees Celsius. Brush the dough sticks with the lye and place them in the oven. When they begin to brown, remove them, brush them with the diluted egg white solution, and immediately sprinkle the caraway seeds and salt over each stick. Return the dough sticks to the oven and finish baking.