St. Martins pretzels with millet flour
Ingredients for approx. 10 pretzels:
250 g millet flour
250 g wheat flour
1 cube fresh yeast
150 ml lukewarm milk
75 g sugar
150 g sour cream
75 g soft butter
1 tbsp butter
2 tbsp milk
powdered sugar for dusting
Combine the two fours in a bowl and make a well in the middle. Crumb the yeast cube into the well and add the warm milk and sugar. Mix a little with the flour, cover and let rest in a warm room.
Add the sour cream, salt and butter and knead until a smooth dough forms. Once it leaves no traces in the bowl, it is ready. Let rest again for about 30 minutes until doubled in size.
Heat the oven to 200°C.
Gently knead the dough one more and on a floured surface form the pretzels. Transform the pretzels onto a backing tray lined with backing parchment.
Mix the 1 tbsp of butter with the 2 tbsp of milk and gently melt together. Brush the pretzels with the butter-milk mixture and bake until golden.
Once the pretzels are done, take them out of the oven and let cool completely. Dust with powdered sugar and enjoy fresh or store in an airtight container!