Lungau pretzel

The delicious Lenten pretzels are available from the beginning of January until the end of Lent. They are not only popular because of their taste, but also because they are not available all year round.

"The Lungau Lenten pretzel - a specialty that is not always available."

Ingredients

1/2 kg wheat flour
10 g yeast
10 g honey
10 g salt
20 g butter
300 g water
coarse salt to sprinkle on the pretzels

Preparation

For the yeast dough, first mix the water with the flour, salt, butter and yeast & honey and knead into a dough.
Then cover the finished dough with a tea towel and leave to rest at room temperature for 20 - 30 minutes.
Now divide the yeast dough into 50g pieces and roll out each piece into a 40 cm long strand. Shape the dough into a circle, twisting the ends into each other
Then brush the shaped pretzels with water and sprinkle the coarse salt on top.
Let the pretzels rest on the baking tray for another 15 minutes.
In the meantime, preheat the oven to 200°C top and bottom heat with plenty of steam.
Then bake the pretzels for 10 - 15 minutes.

Tip: If you have an oven without steam, you can simply place a bowl of water in the oven. The pretzels can also be brushed with water again during the baking process.