- 300 g Küchenmeister Wheat Flour T405
- 1 tsp. salt
- 1 tsp. sugar
- 7 g active dry yeast
- 200-230 ml lukewarm water
- 230 ml water
- 30 g baking soda
- sea salt
- 30 g butter or margarine
- Optional sesame seeds, poppy seeds
For the dough: Mix together the dry active yeast, flour, salt, and sugar, and create a well. Slowly pour the water into the well. To begin with knead the dough with an electric mixer, before using your hands to knead the dough for about 5 minutes, or until a smooth and elastic dough forms. Place the dough in a lightly greased bowl, cover it with cling film and leave it to rise in a warm place for ca. 30 minutes, or until the dough has doubled in size.
Knead the dough again and divide it into six equal portions. On a floured work surface, roll each portion into a rope (ca. 30cm long) and cut each rope into ca. 12 pieces.
Preheat the oven to 200°C, and line two baking sheets with baking paper.
Place the water and baking soda in a pot and bring to a boil. Continue boiling until the baking soda is almost dissolved. Remove the pot from the heat and cool briefly. Poach a few dough pieces at a time for ca. 20 seconds (do not over fill your pot). Remove the dough pieces from the water with a slotted spoon, drain off excess liquid, and place on the prepared baking sheets. Sprinkle with sea salt. Continue this process until all pieces have been poached and salted. Bake the trays one after another for 12-15 minutes, or until the pretzel bites have turned the classic pretzel colour (golden brown). Remove the pretzel bites from the oven and brush them with melted butter. If desired sprinkle with more salt, poppy seeds and or sesame seeds. Allow to cool briefly and enjoy!
This recipe is perfect as finger food at a party or even to take on a picnic!