Uihh, two recipes in a row. The final days of a year are always affected by the search of little delicious recipes, whether it is for a New Year’s Brunch or dinner at New Year’s Eve. Today’s recipe comes from a real Stuttgart Girl, right now living in London: Rahel, whose profile you can read here. The experience to make the base in itself is worth trying this recipe.
Of course you can make the pretzels bigger, but the mini version is perfect as little bite or on a Finger Food buffet. With a glass of red wine and salted butter – wonderful. You can apply the principle of minimizing to any delicacy: mini pizzas, mini tiramisu for each guest or mini finger sandwiches. Accordingly we have searched some clutches = mini bags (for stashing away these treats from other buffets ;) in our product guide today.
What is your favourite Finger Food? Do you always eat something special on New Year’s Eve? What is it?
- 500 g white flour
- 1 cube fresh yeast
- 250 ml warm milk
- 50 g butter
- 1-2 tsp salt
- marine salt
- 50 ml milk
- 1 tbsp natron/baking soda
- Sift 500 g flour in a large bowl and make a well in the middle.
- Dissolve yeast in a bit of warm milk. Put into the well. Put butter in cubes around the well and add salt. Cover with a cloth and let stand for 15 minutes.
- Add remaining warm milk and knead well. Divide dough into small pieces and let rise for at least another 20 minutes.
- Preheat oven to 180°C (360°F). Grease a baking pan or cover with baking paper.
- Form pretzel shapes from the dough and put onto the baking pan.
- Heat remaining 50 ml of milk in a pot until it cooks. Add the tablespoon soda and stir in with a spoon. CAREFUL The Soda will foam and froth the milk considerably. Use this base immediately – using a brush cover the little pretzels.
- Cut a slice into the bigger part of the pretzel.
- Sprinkle with coarse salt and immediately (!!) put into the oven. Let bake on the middle rack for 15-20 minutes (less for smaller pretzels)