Pretzels

For the pretzels, mix all dry ingredients well. Dissolve the yeast in lukewarm water and add to the other ingredients together with butter, sourdough, salt and stock cubes.

Knead for about 8 minutes to a smooth dough (rather by hand because it is a firmer dough). Cover and let rise for about 15 minutes. Divide the dough into 8 equal pieces (approx. 100 g each) and shape into round dough pieces.

Cover again and let rise for approx. 5 minutes. Roll out dough pieces to approx. 50 cm long snakes. Make sure that they are thicker in the middle and the ends are nice and thin.

Place on a baking sheet and let rise, covered, for about 1/2 hour (or overnight in the refrigerator) Preheat oven to 180 °C hot air using a fireproof container.

Dip pretzels in baking soda or brush with it (USE HAND SHOES ATTENTION!!) and sprinkle with coarse salt. Be sure to use a plastic brush, as natural hair brushes dissolve immediately in sodium hydroxide solution.

Cut once crosswise at the “belly” with the knife. Pour plenty of water into the hot container – pretzels need a lot of steam during baking. Bake pretzels for about 15-20 minutes. Let cool on a kitchen rack.

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