Brood Krakelingen
A recipe for Brood Krakelingen from the cookbook, Dark Rye and Honey Cake! These pretzels come together with just a handful of ingredients and have a breadstick-like texture.
Servings 13 Krakelingen
Ingredients
- 2 1/4 cups (270 grams) bread flour
- 2 tablespoons canola or olive oil
- 1 teaspoon superfine sugar
- 1 teaspoon (3 grams) instant dry yeast
- 3/4 cup water
- 1/2 teaspoon salt
Instructions
- Combine the flour, oil, sugar, and yeast in a large bowl or the bowl of an electric mixer fitted with a dough hook.
- Pour in half of the water and start kneading. When completely absorbed, pour in the rest of the water and knead for 5 minutes. Set aside to rest for 5 minutes.
- Add the salt and knead for 10 minutes until it has come together in a smooth and elastic dough that is neither too dry nor terribly wet.
- Cover the dough and set aside for 1 hour until it has doubled in size.
- Toward the end of the resting time, prepare two or three baking sheets by lining them with parchment paper.
- Preheat the oven to 450˚F.
- Knock the air out of the dough and divide it into 13 equal pieces. Have a small bowl of water handy.
- Take a piece of dough in your hand and stretch, then moisten your hands with a little water and roll the dough into a 24 inch strand that is just under 1/2 inch wide.
- Sprinkle each lined sheet with some flour to prevent the dough from sticking.
- Shape the strand into a pretzel straight onto the sheet by twisting the ends of the strand together once or twice, depending on your preference.
- Moisten your index finger and thumb and then stick the twisted ends onto the middle of the loop. You can correct the shape if needed while the krakeling is on the sheet.
- Bake the krakelingen for 10-12 minutes until they have a golden blush, then transfer to a wire rack to cool.
- Keep in an airtight container.