Pretzels & Pretzel Buns

 

500g “Zopfmehl”. You can make your own with 10% spelt flour and 90% wheat flour

10g fresh yeast

1 1/2 teaspoon salt

1 teaspoon malt extract

2 tablespoons butter

150ml milk

150ml water

Soda Lye

1 liter water

1 tablespoon salt

80-100g baking soda

Sea salt for sprinkling 

Coffee cream

1. Mix flour and salt, then add the rest of the ingredients. Knead until well combined and soft. 

2. Cover dough and let rise for 1 hour

3. Punch dough down, separate in 10 to 14 pieces and form pretzels and buns as you prefer . Let rise for 20 to 40 minutes 

4. Combine all ingredients for the soda lye in a pot and let it come to a boil. Remove from heat 

5. With a slotted spoon, plunge the pretzels shortly into the lye and then place on a lined baking sheet. Sprinkle with sea salt

6. Bake at 200°C/390°F for 20 to 25 minutes in the middle of the oven. Take the out of the oven when nice and brown and immediately brush with kaffeesahne