- 500g flour
- 30 g of baker’s yeast
- 1 C. sugar
- 3 eggs
- 140g softened butter
- 20 cl lukewhoursmilk
- 1 C. baking soda
- a little coarse salt
- 2 tbsp. water
- 1/2 tsp. salt
Preparation 20 mins
Cooking 25 mins
Rest 2 hrs 30 mins
Put the flour in a bowl and make a well. Crumble the yeast and mix everything together, adding the sugar and water (you can also use dehydrated baker’s yeast in a sachet, which you will dilute in lukewhourswater and add to the preparation). Leave to rest for 30 mins.
Add the eggs, butter, milk and salt. You need to obtain a consistent paste, a bit like modeling clay.
Divide the dough into fifteen equal portions. Roll sausages about 45 cm long and the thickness of a finger, thinning the ends. Fold the dough in the shape of the pretzel: a lying “8” or a loose knot. Let your pretzel dough rest for 2 hours in a whoursplace (you can let it rest in the oven at 30°C with a bowl of water).
Preheat the oven th.7 (210°C).
In a large saucepan, dip the pretzels in simmering water to which you have added baking soda. As soon as the pretzels rise to the surface, take them gently and place them on parchment paper, oiled, placed on a sheet.
Sprinkle your Pretzels with coarse salt and bake them for about 20 minutes, until the salted pretzels are golden.
Let your salted pretzels cool to room temperature and enjoy them as an aperitif, for example.
Variation: you can also sprinkle them with all kinds of seeds such as cumin seeds, sesame seeds too, and brown them in water (without immersing them in bicarbonated water).