Appetizer pretzel cookies
- 500g flour
- 300ml milk
- 1.5 liters of water
- 30g soft butter
- 40 g baking soda
- 10 g dehydrated baker’s yeast
- 3.5 tbsp. salt
- coarse salt
Preparation 20 mins
Cooking 15 mins
In a large bowl, mix the flour, baking powder and 1.5 tablespoons of salt.
Add the butter and milk then knead until you get a smooth, non-sticky ball of dough.
How to knead a dough?
Cover the bowl with a clean kitchen towel and let the dough rise for at least 1 hour at room temperature.
After this time, boil water in a saucepan with 2 tablespoons of salt and baking soda.
Take the dough out of the fridge and roll it out on a floured work surface.
Cut the dough into small equal pieces then form pretzels of equal size.
How to peel garlic?
Drop the pretzels into boiling water and cook until they rise to the surface.
Remove from the water using a slotted spoon and drain them on absorbent paper.
Preheat the oven to 200°C.
Lay the pretzels flat on a baking sheet lined with parchment paper.
Sprinkle them with coarse salt.
Bake for 15 minutes until the cookies are golden brown.
Cool on a wire rack and store the pretzels in an airtight container until serving.
For this Aperitif Pretzel Cookies recipe, you can count on 20 minutes of preparation. To learn more about the foods in this Appetizer Cookies recipe, head over to our food guide here.