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Number of persons

300 g flour

5 g fine + coarse salt

20 cl water or milk

1 l of water + 25 g of baking soda

Baker's yeast (10 g)

50 g butter

Total Time: 28 min
Preparation time: 20 min
Cooking time: 8 min
To prepare the leaven, dilute the yeast and fine salt in 10 cl of water or warm milk.
Add 2 tablespoons of flour. Mix, cover with a cloth and leave to double in volume in a warm place.
In a bowl, mix the remaining flour with the remaining water or milk and butter ointment.
Knead this dough well and then add the leaven.
Leave to rest for 2 hours and cover with a damp cloth.
Take out pieces of dough the size of an egg.
Roll socks the size of a little finger and a length of 40 cm. Shape by crossing the ends inward.
Leave to rest for 20 minutes, then set the pretzels aside in a cool place until the dough is slightly firm.
In a large container, boil 1 l of water and the baking soda, then let cool.
Immerse the pretzels in this bath, remove them when they rise to the surface and then carefully place them on a buttered baking sheet.
Sprinkle them with coarse salt. Bake in a very hot oven (300°C/thermostat 10) for 8 to 10 minutes only.

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