Home » Recipes » Breads and Crackers » Smoked Einkorn Pretzels

Smoked Einkorn Pretzels

Quantity for about 40 pretzels
500 g einkorn flour
300-350 ml. filtered or spring water
1 level tsp baking soda
1 level tsp salt of lemon

1 tsp with peak smoked paprika
1 tsp paprika
3-4 pinches savory

Optionally you can add:
1 level tspHimalayan salt


Mix all dry ingredients and spices, stir well. Make a small well and add water. Knead 5-10 minutes. Divide the dough into 8 balls and roll them to rods with a diameter of 1 cm. Cut them into pieces of 8-10 cm. and screw them in the shape of a pretzel. Place them in a pan on baking paper. Bake them for 1 hour at 120 degrees.
For kneading the dough, use a bowl of water to wet your hands slightly. Thus you will avoid sticking the dough onto your hands. Use flour for rolling out the sticks.
Do not heat the oven beforehand so the dough will have time to rise before it catches crust.
Do not increase the temperature more than 120 degrees to avoid the emission of harmful carcinogens from the pastry.