Salzstange
When I think of salzstangi, I remember my childhood and my grandmother’s kitchen. They prepared often, especially when dear guests came to us. I drowned in them, I would never eat less than a dozen pieces. Their disadvantage was that they quickly disappeared, and if they stayed for another day, they would mostly remain hard. But yogurt helped keep them fresh. They are so crispy and soft that my one-year-old eats them too.
Preparation steps
- Dissolve the yeast in warm milk with a teaspoon of sugar and a teaspoon of flour and let it rise.
- In a large bowl, place the flour, salt to taste, yogurt, and margo, and mix dry.
- Add the yeast foam and half the milk and make the dough with a bread mixer. Add the rest of the milk as needed.
- Knead the dough twice. If it is too soft, add flour, if it is too hard add milk.
- Put the dough on a rolling pin and make three balls out of it. We roll them into a circle about 30 cm in diameter.
- Cut triangles with a knife, approximately 16 pieces from one ball of dough.
- We roll the triangles from the wider part to the smaller one, and before rolling we put a piece of margins on each triangle.
- Coat the salz bar with egg and salt, and sprinkle with poppy seeds, sesame or parmesan if desired.
- Bake at 180 degrees until golden brown.
Serving
They are finest while hot. I like them the most with butter, and instead of bread with all dishes.