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🍽️ Pretzel Bowl with Lye Croutons

410 kcal · 30 min · 4 servings

Ingredients

• 430 g Wheat flour Type 550
• 150 ml Milk
• 80 ml Water
• 10 g Salt
• 6 g fresh yeast
• 25 g Kerrygold Original Irish Butter
• 2–3 tsp Baking soda
• 25 g Cornstarch
• 1 l Water
• 60 g Plain yogurt
• 2 tbsp Honey
• 1 tbsp Medium-hot mustard
• 1 tbsp Lemon juice
• 100 g Mixed salad greens
• 1 Salad cucumber
• 1 Handful Radishes
• 1 Handful Tomatoes
• 2 tbsp Kerrygold Original Irish Ghee
• Kerrygold Original Irish Pasta (Flakes)

Instructions

1. 1. Mix flour, milk, water, salt, and yeast in a bowl.
2. 2. Knead the dough for 8 to 10 minutes until it is elastic.
3. 3. Add the butter and knead for another 3 to 4 minutes.
4. 4. Cover the dough and let it rise at room temperature for 3 to 4 hours.
5. 5. Wait until the volume of the dough has doubled.
6. 6. Dust a work surface with flour.
7. 7. Divide the dough into 9 equal portions.
8. 8. Roughly shape each portion into a ball.
9. 9. Roll the balls out into oval shapes.
10. 10. Roll the oval shapes tightly into cylinders.
11. 11. Place the cylinders on a baking sheet.
12. 12. Let the cylinders rise for 1 hour.
13. 13. Dissolve 2 to 3 teaspoons of baking soda in one liter of water.
14. 14. Stir 25 grams of cornstarch into the baking soda solution.
15. 15. Bring the mixture to a boil.
16. 16. Dip the dough pieces into the boiling broth for about 1 minute.
17. 17. Place the dipped dough pieces on a baking sheet lined with parchment paper.
18. 18. Sprinkle the dough pieces with coarse salt or sesame seeds if desired.
19. 19. Preheat the oven to 225 degrees Celsius top/bottom heat.
20. 20. Bake the pretzels for 20 to 22 minutes until golden brown.
21. 21. Mix yogurt, honey, mustard, and lemon juice in a small bowl.
22. 22. Keep the dressing chilled until you need it.
23. 23. Wash the salad greens thoroughly.
24. 24. Dry the salad greens well.
25. 25. Cut the salad greens into strips.
26. 26. Dice the cucumber.
27. 27. Slice the radishes thinly.
28. 28. Halve the tomatoes.
29. 29. Slice the cooled pretzel sticks.
30. 30. Melt ghee in a pan.
31. 31. Toast the pretzel slices in the pan until lightly browned.
32. 32. Place the prepared vegetables in a large bowl.
33. 33. Pour the dressing over the vegetables.
34. 34. Toss everything well together.
35. 35. Divide the vegetables onto the plates.
36. 36. Top with the toasted pretzel bites.
37. 37. Sprinkle the pasta flakes over it.
38. 38. Serve the bowl immediately.

Nutrition per serving

• kcal: 410
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 51 g