Fastenwähe (caraway seed pretzel)

Total time: 2hr 09m
Preparation Time: 30m

For 10 piece

Nutritional Information

Contains 337 Kcal, 7g Protein, 36g Carbohydrates, 18g Fat


  • Dough
  • 500 g white flour
  • 2 tsp salt
  • 0.5 cube yeast, crumbled
  • 2 dl milk
  • 175 g butter, soft
  • To shape
  • 1 egg yolk, beaten
  • a little caraway seeds

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  • Dough

    Mix the flour, salt and yeast in a bowl. Mix in the butter and milk, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.
  • To shape

    Divide the dough into 10 portions, roll out into ovals approx. 1 cm thick. Cut 4 slits (approx. 5 cm long), place the pieces of dough on two sheets of baking paper, carefully pull apart the slits to make the openings wider. Leave to rise for a further 15 mins., brush with the egg yolk, sprinkle with the caraway seeds, slide the baking paper onto the back of a baking tray.
  • To bake

    Approx. 12 mins. per tray in the centre of an oven preheated to 230°C. Remove from the oven, leave to cool on a cooling rack.

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