Lard pretzels

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Put flour and salt in a mixing bowl. Press a depression in the middle and sprinkle 80 g sugar on the flour rim. Heat 100 ml milk and crumble yeast into it. Add 1 teaspoon of sugar to the milk. Pour the yeast milk into the flour bowl, dust with flour and leave to rise covered in a warm place for about 15 minutes. In the meantime melt the fat.

2. 2

   Add 100 ml milk, warm up lukewarm. Wash and dry lemon and finely grate the peel. Halve the lemon and squeeze one half. Add egg, lemon peel and fat mixture to the yeast dough. Mix to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes until the dough volume has doubled. Knead again. Divide dough into 60 parts. Roll out rolls with the palm of your hand and shape them into pretzels. Leave the pretzels to rise for another 15 minutes on a lightly floured board. In the meantime heat the frying fat in a wide pot to 180 °C.

3. 3

   Cover and leave to rise in a warm place for about 30 minutes until the dough volume has doubled. Knead again. Divide dough into 60 parts. Roll out rolls with the palm of your hand and shape them into pretzels. Leave the pretzels to rise for another 15 minutes on a lightly floured board. In the meantime heat the frying fat in a wide pot to 180 °C. Slide 5 pretzels into the hot fat with a skimmer. Bake the underside until golden brown, then turn with a spoon handle. Remove the pretzels with a skimmer and let them drip off on kitchen paper. Dust the pretzels with icing sugar. Taste best when hot

4. 4

   Slide 5 pretzels into the hot fat with a skimmer. Bake the underside until golden brown, then turn with a spoon handle. Remove the pretzels with a skimmer and let them drip off on kitchen paper. Dust the pretzels with icing sugar. Taste best when hot

Nutrition Facts

KCAL
80 kcal

CARBS
8 g

FATS
4 g

PROTEINS
1 g