Wholegrain pretzel triangles

Ingredients for 8 servings:

• 400 g wholemeal spelt flour
• 21 g yeast, fresh
• 1 tsp, heaped salt
• 250 ml water, lukewarm
• 1 tbsp olive oil
• 1 pinch(s) of sugar
• 1 pack of puff pastry (230g)
• 30 g baking soda
• e.g. oat flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Mixture of puff pastry, wholemeal and pretzel rolls

Dissolve the yeast and sugar in lukewarm water. Put the flour in a bowl, make a well in the middle, and pour in the yeast water. Cover with a little flour and let it rise for about 15 minutes. Add salt and olive oil and knead everything with a food processor for at least 5 minutes. Cover the dough and let it rise for about 30 minutes. Then roll out the yeast dough to the same size as the puff pastry, place the two on top of each other, and press down firmly. Fold the two doughs together several times and roll them out again. Repeat this process until both doughs are fused together. Next, shape the rolls. To do this, roll the dough out into a round shape and cut 8-10 triangles with a dough scraper. Cover the triangles and let them rise again for about 30 minutes. Preheat the oven to 230 degrees Celsius. Bring 1 1/2 liters of water to a boil in a large pot, add baking soda, and lower the rolls into the boiling water for 1 minute each. Remove with a slotted spoon, drain, and place on a baking sheet lined with parchment paper. Sprinkle the oat flakes over the still-moist rolls. Bake for 20 minutes, reducing the temperature to 200 degrees Celsius after 10 minutes. Let cool on a wire rack.