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Preparation
in 45 minutes
Cooking
in 20-25 minutes
Cooling
in 75 minutes
Temperature
210 °C
- First weigh salt, shortening and water into the mixer, then flour and yeast.
- Set the mixer to minimum speed for the first 30 seconds, then run at medium speed for 5 minutes.
- With a spatula, lift off any dough mixture sticking to the edge of the bowl to maintain the ratio between individual ingredients.
- Cover the bowl with a damp cloth and let it rest for about 30 minutes at room temperature. After kneading, the dough is very soft but after the resting time, it gets firmer.
- After the dough has rested, lightly flour the work surface, shape the dough into a ball, divide it into dough pieces of 100g each and roll them out to pretzels or sticks.
- Let the dough pieces rest about 30 minutes at room temperature.
- After the dough pieces have risen, put them into the fridge for firming for 15 minutes.
- Preheat the oven to 220°C (or 210°C fan).
- Prepare the lye.
- Wearing disposable gloves, dip the firm dough pieces deep into the lye solution with the top down, so that they are fully immersed in the liquid, then immediately place them on a baking tray with baking paper.
- Slash the pretzel dough with a sharp knife, sprinkle with some coarse salt and sesame seeds and put into the preheated oven (important: no steam)
- Baking time depending on the desired colour, between 20 and 25 minutes.
Ingredients
For the dough:
500
g
8
g
salt
420
g
water (30°C)
50
g
lard
or
50
g
butter
10
g
dry yeast
or
21
g
fresh yeast
For the alkaline solution:
lye (4-6%)
For sprinkling:
coarse salt
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
No soya added
Palm oil free
Wheat free
Nutrition
Per 100g
Energy
1.304 kj
308 kcal
Carbs
61 g
Fat
5 g
Protein
5 g
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