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Crunchy Mini Pretzels

250 g einkorn flour
1 tsp soda
1 tsp caraway seeds
freshly squeezed lemon juice
Himalayan salt



In a bowl place the flour, add the caraway and salt and mix. Add baking soda mixed with lemon juice. Stir carefully, add a bit of water until you get a dough with consistency of soft plasticine. The dough should not be sticky. If necessary add flour. Allow the dough to rest a little. Shape balls with a diameter of about 1.5-2 cm. Then roll them with hands to oval rods with a diameter of about 0.5 cm. and length of 7-8 cm. Wrap them around your finger on a pretzelby overlapping both ends on one another. Arrange them in a tray on a silicone mat or baking paper. Bake in a preheated oven (170 degrees) for 20-25 minutes. The amount of dough is enough for two trays.

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