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Custard pretzels
1 serving
We rub the yeast with sugar, pour warm water, melted oil and mix out the cool dough, which should jump a little cooler than ordinary yeast dough. We put it in a warm place to rise. Then we roll the dough into a tourniquet, shape the pretzels and let them come up on the board. We lower 3-4 pretzels into boiling salted water, boil them like dumplings, take them out with a spoon and put them on an oil-lubricated sheet. We bake first in a hot oven, gradually reducing the heat. Custard pretzels taste hotter.
We rub the yeast with sugar, pour warm water, melted oil and mix out the cool dough, which should jump a little cooler than ordinary yeast dough. We put it in a warm place to rise. Then we roll the dough into a tourniquet, shape the pretzels and let them come up on the board. We lower 3-4 pretzels into boiling salted water, boil them like dumplings, take them out with a spoon and put them on an oil-lubricated sheet. We bake first in a hot oven, gradually reducing the heat. Custard pretzels taste hotter.
butter - 50 g, margarine - 50 g, salt to taste, sugar - 2 tsp, yeast - 30-40 g, flour - 450 g, water - 1 cup
