Cold Raised Pretzels

Ingredients:

350 g wheat flour with a high gluten content

150 g plain flour

1 teaspoon of salt

2 teaspoons dry yeast

1 tablespoon rapeseed oil

For the glaze:

1/2 tsp baking soda

sesame seeds

1 egg, beaten, for brushing

Course of action:

Sprinkle the yeast over 300 ml of lukewarm water. Stir and leave for 5 minutes before adding the oil.

Mix the two types of flour, sugar and salt in a large bowl.

Pour the liquid into the flour mixture a little at a time while stirring so that it becomes a cohesive dough.

Knead (by hand or in a mixer) for 10 minutes until the dough is smooth and soft. Place it in an oiled bowl.

Place cling film over it and leave it in the fridge for 12 hours.

Turn the dough out onto a lightly floured surface.

Cut the dough into 16 equal pieces.

Take each piece of dough and roll out into a long sausage of approx. 45 cm.

Grab each end of the dough and cross each end in and the other to make a circle.

Now twist the ends around each other.

Pin the ends to the side of the pretzel.

Repeat 16 times.

Place them on a baking tray lined with baking paper and cover with a tea towel.

Let it rise for 30 minutes.

Preheat the oven to 200 degrees.

Mix baking soda with 4 tablespoons of boiling water.

Brush the pretzels with the mixture.

Sprinkle sesame seeds (or salt) on top and bake them for 10 minutes.

Take them out of the oven and brush with egg. Bake for another 5 minutes.

Take them out of the oven and let them cool.