Swabian Pretzels – Pretzels, Pretzels, Pretzel Pastry

Pate fermentee (old dough): Melt the yeast in the water, add flour and salt and knead until the dough is just flat smooth. The pate fermentee should have the consistency of the finished bread dough.

Cover the baking bowl with plastic wrap and stand at about 21 °C for 12 to 16 hours. When the dough is ripe, it should have risen and just flat begin to collapse repeatedly.

Knead: Place all ingredients except the pate fermentee in the baking bowl of the food processor form. Mix on speed 1 for 3 minutes. Once the dough comes together, add the Pate fermentee in pieces. The dough will be quite firm. Knead the machine on speed 2 for another 5 min until the dough shows moderate gluten development. Desired dough temperature 24 degrees .

Rising: Shape the dough in a lightly oiled baking bowl and turn it inside out, cover with plastic wrap and let rise for 2 hours, folding the dough once after 1 hour (see glossary).

Divide and shape: Divide the dough into pieces of approximately 85 g. Shape the pieces into rough cylinders for pretzels and into balls for rolls.

Relax under plastic wrap for a few minutes.

For pretzels, roll out the cylinders to dough strands of about 55-60 cm**, leaving the center much thicker. The ends of the strand should also be a little thickened (looks prettier on the finished pretzel). Pick up the dough strand with both hands and with a quick movement in the l

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