When they tell me: don't skimp on the salty dressing, then it looks like my fingers are entangled in a web. Crispy on the outside, nicely browned, soft on the inside, and the white salty dressing gives them that taste, which is why they are often prepared in my kitchen. Salty fingers.
Pretzels, ingredients:
- 500 g flour
- 250 ml milk
- 1 spoon of sugar
- 1 teaspoon of salt
- 1 bag of dry yeast
- 50 ml of oil
- 1 egg yolk
- 1 egg white for coating unbaked fingers
For the salty dressing:
- 2 tablespoons flour
- 1 spoon of salt
- 50 ml of water
Salty fingers, preparation:
- Prepare the white salty dressing.
- Mix flour salt with water.
- Pour half of the flour into a larger bowl.
- Make an indentation and put salt, sugar, dry yeast, egg yolks and mix the dough with lukewarm milk with the addition of the remaining dough.
- Leave the dough to rise.
- Divide the resulting dough into 12 small balls of the same size.
- Roll the balls to get a longer roller, then connect four rollers.
- Cut the long roller into three parts.
- Coat with egg white and bake for 10 minutes at 200 degrees.
- Take the fingers out of the oven and put the white salty dressing on them, more or less per finger.
- Return to the oven at 200 degrees for another 10 minutes.
- Pleasant!
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