yeast-salt pretzels, sticks and rolls

Ingredients

Directions

1. 1

   Wash the rosemary, dab dry and pluck the stems from the twigs. Chop finely. For the dough mix flour, yeast, salt and sugar in a mixing bowl. Warm the milk in a small pot lukewarm. Melt the fat. Put milk, fat and egg into the mixing bowl and knead everything with the dough hooks of the hand mixer to a smooth dough.

2. 2

   Cover and leave to rise in a warm place for about 40 minutes. Then add rosemary and knead the dough well with floured hands. Divide the dough into three. Form 6 small rolls from 1/3 of the dough. Carve crosswise with a knife. Form the second third of the dough into 5 sticks. Cut the rest of the dough into quarters again. Form one roll (30-35 cm) each and shape into a pretzel. Whisk egg yolk and cream. Place the rolls, sticks and pretzels on two baking trays lined with baking paper. Brush with egg yolk, sprinkle with salt and bake one after the other in a preheated oven (electric range: 200 °C/ gas: level 3) for 18-20 minutes.

3. 3

   Form the second third of the dough into 5 sticks. Cut the rest of the dough into quarters again. Form one roll (30-35 cm) each and shape into a pretzel. Whisk egg yolk and cream. Place the rolls, sticks and pretzels on two baking trays lined with baking paper. Brush with egg yolk, sprinkle with salt and bake one after the other in a preheated oven (electric range: 200 °C/ gas: level 3) for 18-20 minutes. Remove from the oven, place on a rack and allow to cool. Herb quark tastes good with it

4. 4

   Waiting time approx. 40 minutes