Hard Pretzels - Salzstangen
- Ready In:
- Mix the ingredients into a dough and let it yeast about half an hour in varm place.
- Bake it into any form you want.
- Brush them with egg yolk and sprinkle with coarse salt and what ever other you want, for example cummin seeds, sesamy seeds or parmesan cheese.
- Bake in 225 degrees Celsius (437 degrees Fahrenheit) for about 10 minutes.
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RECIPE SUBMITTED BY
I am a Finnish woman living in Sweden, married with a Danish man. I'm Pagan and he's Jewish, so the cooking traditions are quite wide in our family :-D I am a writer, writing a little this and that, mainly about witchcraft. I love the British chefs, like Nigella Lawson and Gary Rhodes, and one of my favorite cookbooks is "Nanny Ogg's Cookbook" by Terry Pratchett and Tina Hannan. The best cookbook writer in my mind is Mysi Lahtinen, who makes any recipe sound the best food ever. And I love "Hanhensulan Ravintola" - Restaurant Goosefeather - a Finnish book in which Finnish authors write about food. Lovely book.