Salted pretzels are soft baked breads with a lightly crisp exterior and a tender, fluffy inside, finished with coarse salt. This salted pretzels recipe is simple to prepare and does not require any special pretzel bath, making it ideal for home baking. Perfect as a snack, party food, or side dish, these pretzels are best served fresh.
Salted Pretzles
Print RecipeIngredients
- YEAST DOUGH
- 50 Dekagram (dkg) flour
- 260 Millilitre (ml) tepid milk
- 3 Dekagram (dkg) yeast fresh
- 1 Tea spoon (tsp) sugar
- 2 Tea spoon (tsp) salt
- 3 Table spoon (tbsp) oil
- SALTED TOPPING
- 1 Piece egg
- 1 Table spoon (tbsp) flour
- 1 Table spoon (tbsp) salt
- 3 Table spoon (tbsp) water
Instructions
YEAST DOUGH
Pretzles are perfect crackers and enough salty to fit any drink in summer parties. First mix the sugar, yeast and 1 dl tepid milk and set aside for 5 minutes. Put the flour and salt into a bowl and add the yeast mixture, the remaining milk and the oil and knead a dough. Let it leavened in a warm plase for 40 minutes, than roll out thedough on a floured board and tear equal slices with a glass. Roll out these slices and form a pretzels, put on a baking paper covered pan.
SALTED TOPPING
Beat the egg and grease the pretzles. Preheat the oven to 180 C grad and bake the pretzles for 5 minutes. Till prepare the salted topping, mix the flour, salt and water you needs to get a moderately fluent dollop. Take out the pretzles from the oven and grease with this salted dollop. Put back and bake it more 20 minutes until the cake will be browned.
