Lye Knot – Pretzel Knots

Again and again there are in my attempts a recipe on which I am very proud. These fine lye knots (Prezel Knots) are among them! After seeing a picture of it on Pinterest { Laugenbrötchen recipe. Thought, said, done! The result is a dream (as you can easily see ). The knots are wonderfully soft and fluffy with the classic taste of lye pastry. Do you love this taste so much? Then this is just the thing!

Laugenknoten (Pretzel Knots) - recipe for fresh home-made lye knots with spelled flour | Pretzel Knots with Spelled Flour | carointhekitchen.com | #recipe # lye biscuits # lye rolls # salty knots # spelled flour # baking # buns

Lye Knot – Pretzel Knots

I’m always very careful with yeast doughs and mostly I try to be very gentle, but not this time! I kneaded the dough properly after going! That did not hurt him at all! No, it only made him better! And so that everyone can follow, today there is even a small illustration You can find them under the recipe!

Laugenknoten (Pretzel Knots) - recipe for fresh home-made lye knots with spelled flour | Pretzel Knots with Spelled Flour | carointhekitchen.com | #recipe # lye biscuits # lye rolls # salty knots # spelled flour # baking # buns

Freshly licked, spread with the butter-milk mixture and sprinkled with salt, these knots wait for the hot stove.

In principle – that’s what I like to say * gg * – is the preparation of the lye knots incredibly easy. First, let water, sugar and yeast swell. Let the dough go, knead, divide and shape. Let go and then there is already a small bathroom !! Easy-peasy

Laugenknoten (Pretzel Knots) - recipe for fresh home-made lye knots with spelled flour | Pretzel Knots with Spelled Flour | carointhekitchen.com | #recipe # lye biscuits # lye rolls # salty knots # spelled flour # baking # buns

Now fast!

recipe

from 2 reviews 5.0 from 2 reviews
Lye knots

To press
preparation
cooking time
total time
Author: Caro
Recipe Type: Roll
Cuisine: German
Servings: 4
ingredients
dough
  • 280 g spelled flour type 630
  • 150 ml of lukewarm water
  • ½ tsp sugar
  • 1.5 tsp dried baking yeast
  • 20 g of soft butter ( not melted! )
  • 1 tsp salt
For the lye
  • 50 g baking soda (1 pck)
  • 750 – 1000 ml of water
For painting
  • 1 tsp soft butter
  • 1 – 2 teaspoons warm milk
  • coarse sea salt
preparation
Preparation dough
  1. Mix water and sugar well, add yeast and let it swell briefly.
  2. Add the remaining ingredients and knead everything at low speed for 10 minutes to a homogeneous dough. Apply to a lightly floured surface and look round. Place in an oiled bowl, cover with cling film and let rise in a warm place for 60 – 90 minutes until the volume has doubled.
to form
  1. Pour the gone dough onto a lightly floured work surface and knead well. Look round and divide into 4 equal portions.
  2. A serving around, the others meanwhile cover with cling film. Roll to a bar about 30 cm long. Lay the two ends next to each other and twist the whole strand. Carefully form (tie) into a knot. If this does not work the first time, simply knead the dough again and shape it. Do the same with the rest of the dough.
  3. Cover molded knots with cling film and let rise again for about 20-30 minutes until slightly enlarged.
alkalis
  1. In the meantime preheat the oven to 200 ° C circulating air.
  2. Meanwhile, in a small pot bring water to a boil and add the baking soda, if no more bubbles rise, reduce the heat significantly.
  3. Insert a knot upside down and let stand for 30 seconds, turn over and let draw on the bottom for about 10 seconds. Fish out with a slotted spoon and drip briefly. Carefully place on a baking tray lined with baking paper. Do the same with the rest of the nodes.
spread
  1. Mix butter and milk in a small bowl and heat if necessary, if this does not mix well. Brush the finished leached knots with it and then sprinkle with salt.
to bake
  1. Place the baking tray on the middle rack in the oven and bake the knots for about 15 minutes until they are nicely golden brown. Attention : The baking time can vary greatly depending on the oven!
  2. Allow to cool and enjoy as fresh as possible!

Knead

After the dough was allowed to go in a cuddly warm place, we gently remove it from the mold and place it on a lightly floured work surface. Now the dough can be kneaded really well and then it is worked around. Divide into four equal parts and …

to form

In the next step, it gets a bit more complicated.

Take a dough portion and work around. Carefully form on a lightly floured surface to a 30 cm long roll. Place the two ends next to each other and twist the strand. Now knot it all together, doing the same thing as tying a simple knot. If that does not work, simply knead the dough again ( I also needed two tries) and try again! Leave the finished knots covered for about 20 – 30 minutes.

Lyes and finish

Meanwhile boil water in a small pot and slowly dissolve a packet of baking soda (50 g) in it. As soon as there are no more bubbles, the heat can be reduced to a low level. Put a knot upside down in the hot liquid. Turn the knot after about 30 seconds and after a further 10 seconds carefully fish out with a skimmer. Drain the knot and then place it on a baking tray lined with baking paper. Do the rest with the rest and coat the leached knots with a warm mixture of butter and milk (egg and milk would be the classic choice, but most of the time you do not need everything and you have to throw away the leftovers, so I tried it ). Now only sprinkle with salt and push off into the oven!

The result

Laugenknoten (Pretzel Knots) - recipe for fresh home-made lye knots with spelled flour | Pretzel Knots with Spelled Flour | carointhekitchen.com | #recipe # lye biscuits # lye rolls # salty knots # spelled flour # baking # buns

And now I wish you a wonderful weekend, hopefully the next recipe will not have to wait another week

Laugenknoten (Pretzel Knots) - recipe for fresh home-made lye knots with spelled flour | Pretzel Knots with Spelled Flour | carointhekitchen.com | #recipe # lye biscuits # lye rolls # salty knots # spelled flour # baking # buns

Be the first to comment

Leave a Reply

Your email address will not be published.


*