Soft with a little rubber crumb pretzels, very tasty and fragrant.
So immediately recommend to double the amount.
for 10 pretzels we need:
350 g flour (2 1 \ 2 cups)
25 g fresh yeast
9 g of salt (1 1/2 tsp salt)
18 g sugar (1 1/2 tbsp)
200 ml of water
for cooking:
150 g sugar
2 liters with half boiling water
for lubrication:
1 egg
for powder:
sesame, zaatar, sea salt
dough preparation:
Mix together the sifted flour, yeast, salt, sugar and water in a mixer cup.
Knead the dough for 10 minutes so that it is smooth and does not stick to your hands.
Grease a bowl with olive oil and put a ball of dough into it, cover with food film
and put in a warm place for an hour or until the dough does not increase in two.
molding and baking:
Fit the dough, knead and divide into 10 equal parts of 60 g each
divide each ball into 2 more parts, from each roll up a sausage length
25 cm to connect them together and starting from the middle weave a pigtail with one hand,
and then on the other
connect the ends together and pinch well
can also be made in the form of a pretzel, for this you need to roll a flagellum 30 cm long
and twist as in the photo pressing the ends to the test
take a wide pan, pour sugar into it and, without stirring, dissolve the sugar until
caramel color
pour gently boiling water, let boil water and reduce heat to medium
we put pretzels in boiling water (I had 3 things placed)
cook for 2 minutes on each side, with the help of a skimmer, reach and put on a baking sheet
covered with baking paper.
Lubricate the egg
and sprinkle with sesame, zatar and sea salt
bake in the oven heated to 200 degrees for 12-15 minutes, until golden brown.
At will (my children just adore), lubricate the still hot pretzels with olive oil
infused with garlic.
The article is based on materials .
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