Ingredients
500 gr strong white flour 125 ml water 125 ml milk 75 gr melted butter 1 pack of dry yeast 40 gr sugar 1 pinch of salt
For the dip 1,5 l water 8 gr salt 50 gr of bicarbonate of sodium
1 egg yoke, sesame seeds, salt flakes
Instructions Place the yeast, milk and water 2 minutes, Speed 2, 37°C. Reserve. Place all the other ingredients in the TM boxl and knead 1 minute. Add the milk, water and yeast mix to the TM bowl. Knead 3 minutes. Transfer the dough in an oiled bowl and cover with cling film for 1H. Divide the dough into 100 gr balls. Roll each into a long stick. Pretend to make a knot and stick each end onto the dough. Alternatively, you can just make small balls. Boil the water, salt and bicarbonate. Dip the pretzels and take them out when they are floating. Place them onto a baking sheet. Brush with the egg yoke, add sesame seeds or salt flakes. Preheat the oven to 200°C and bake for 20 minutes.