Makes 45

 

50ml milk

1 tbsp/5g dry yeast

1 teaspoon sugar

300g flour

1 teaspoon salt

100g butter

1 egg

 

+ 1 tbsp caraway seeds

+ 15-20g hard cheese (shredded)

+ 1 egg yolk

 

I have been planning to try out this recipe for a long time (it’s my godmother Maria’s) and I gladly recall the childhood holidays that had mini-pretzels on the table. I thought it would be nice to inspire you with this recipe for Easter.  

 

This is how you bake them... and I’m still craving them even though I’ve munched too many today.

Heat the milk (but only a bit in order not to deactivate the yeast); add the dry yeast and the sugar. After 5 minutes, add the flour, the salt, the melted butter, and the egg and knead well. Let the dough rest for 1 hour.

Divide the dough into two (it will be easier). Roll out the dough (thickness: 3-4mm), cut out mini-pretzels using a cutter, and place the mini-pretzels into a baking pan lined with parchment paper.  

When you’re done (the dough will be harder to work with after the first roll-out, so press firmly on the cutter), brush the yolk on the mini-pretzels. I decided to make 15 plain mini-pretzels, 15 with caraway seeds (my favourites), and 15 with cheddar (but you can use any other hard cheese).

Bake in the preheated oven at 180°C for 10-12 minutes (until the mini-pretzels turn brown).

 

I love the fact that these mini-pretzels are crunchy on the outside and soft on the inside. To keep them like that, store them in a dish with a lid.