Slane Perece
Great with beer, for socializing and enjoying a nice snack. They visit the famous German and Austrian pretzels and are not Bavarian pastries.
Preparation steps
- Sift the flour into a bowl and add salt, make a depression in the middle in which we crumble the yeast, then knead the yeast with a little warm milk and a little flour, cover it and leave it to soak for 15 minutes.
- When the yeast works, then knead the flour with the yeast, butter, egg and remaining milk into a pliable dough.
- Beat the pliable dough until it starts to bubble and separates from the edge of the bowl. Cover it, then leave it warm to rise for 30-40 minutes.
- Roll out the sourdough dough into 20 equal parts, which are then developed into oblongs and shaped into pretzels as in the picture.
- Put the pretzels in a baking tray on baking paper and leave them to soak for another 15 minutes.
- Preheat oven to 200 degrees.
- Coat the pretzels with a mixture of beaten egg yolk and very little milk, sprinkle with coarse salt and bake on a medium rack for 10-12 minutes to become golden yellow.