{"id":10496,"date":"2016-09-28T10:48:22","date_gmt":"2016-09-28T08:48:22","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10496"},"modified":"2023-11-02T11:02:26","modified_gmt":"2023-11-02T10:02:26","slug":"laugenecken-backen-pretzel-corners","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/09\/28\/laugenecken-backen-pretzel-corners\/","title":{"rendered":"Baking Pretzel Corners"},"content":{"rendered":"

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I bake today:<\/strong> Pretzel Corners with poppy, pumpkin & sunflower seeds<\/span><\/p>\n

Preparation:<\/strong> 1 hour & 30 minutes
\nCooking time:<\/strong> 45 minutes
\nTotal time:<\/strong> 2 hours & 15 minutes<\/p>\n

Category:<\/strong> Baking Recipes, Cake Recipes
\nOur Recipe rating:<\/strong>
\n\"\"<\/p>\n

\"Pretzel

Pretzel Corners with poppy, pumpkin & sunflower seeds<\/p><\/div>\n

\"Pretzel

Pretzel Corners with poppy, pumpkin & sunflower seeds<\/p><\/div>\n

Ingredient for 8 Pretzel Corners<\/span>:<\/strong><\/p>\n

    \n
  • 500 grams of flour<\/span><\/li>\n
  • 250 milliliters of water<\/span><\/li>\n
  • 100 grams of butter<\/span><\/li>\n
  • \u00bd cube of yeast<\/span><\/li>\n
  • 1 teaspoon sugar<\/span><\/li>\n
  • 1 teaspoon salt<\/span><\/li>\n
  • Poppy, pumpkin & sunflower seeds for sprinkling<\/span><\/li>\n
  • 1 sachet Kaiser Natron<\/span><\/li>\n<\/ul>\n

    Kitchen Helper:<\/strong><\/p>\n

      \n
    • High vessel for yeast-water mixture<\/li>\n
    • Mixing bowl<\/li>\n
    • Mixer\/Food processor<\/li>\n
    • Kitchen towel<\/li>\n
    • Rolling pin<\/li>\n
    • Large pot<\/li>\n
    • Baking tray + greaseproof paper<\/li>\n<\/ul>\n

      Instructions:<\/strong><\/p>\n

      …preparations:<\/em><\/p>\n

      Get Butter out of the refrigerator in time, so they can assume room temperature. Crumble \u00bd cube of yeast in a large vessel, also add 1 teaspoon of sugar & 250 milliliters of warm water. Now stir together everything with a whisk or a fork until yeast and sugar have dissolved completely.<\/p>\n

      …for the yeast dough:<\/em><\/p>\n

      Give 500 grams of flour, the yeast-water mixture, 1 teaspoon salt and 40 grams of soft butter in a mixing bowl and knead using your hands or a food processor for about 4 – 5 minutes until a smooth dough. Form the dough into a ball and let rest covered with a kitchen towel for 1 hour in a warm place.<\/p>\n

      …for the pretzel corners:<\/em><\/p>\n

      After the resting period shortly knead the dough again, then cut with a knife into 8 equal sized pieces. Form each piece of dough into a ball and then roll out one by one with a rolling pin on a lightly floured working top until circular to about 22 – 24cm diameter.<\/p>\n

      Then spread each dough sheet (except the last) thin with the remaining butter & stack one above the other. Thereafter store the dough stack for about 30 minutes in the refrigerator. Get the dough stack out of the refrigerator and cut with a knife in 8 equal sized pie segments (best cut the dough stack first in halves, then into quarters and finally into eighths).<\/p>\n

      …other preparations:<\/em><\/p>\n

      Line a baking sheet with parchment paper. Preheat the oven to 220 degrees (top\/bottom heat). Bring to a boil 1,5 – 2 liters of water in a large pot, once the water is boiling reduce the heat so that the water only slightly simmers. Carefully add 1 sachet Kaisernatron into the water, be careful here, because it starts to foam very quickly.<\/p>\n

      …for the pretzel corners:<\/em><\/p>\n

      Now lift the 8 dough pieces successively with a ladle into the simmering lye and allow to float for about 45 seconds, turn gently once after half the time, then lift out and place on a lined baking tray. Finally sprinkle all pretzel corners with a mixture of poppy, pumpkin & sunflower seeds & then bake for about 15 – 20 minutes in a preheated oven until golden brown. Bon Appetite!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n