Crunchy Pretzels

1. Step

Melt butter over low heat and let it cool. Heat up milk so that it is warm, add a spoonful of sugar and a sachet of dry yeast, stir and let the yeast activate. In the meantime, put 500 g of flour, salt, sugar, egg, cooled butter into a bowl and then add the activated yeast. Knead the dough, adding the remaining 50 g of flour (or more) if necessary, until you have a smooth, medium-soft dough. Cover the bowl with plastic wrap and set the dough aside until doubled in size.

2. Step

Meanwhile, prepare the crumbs by mixing flour and sugar in a bowl, add the cubed butter and rub it into the dry ingredients with your fingers so that you get pea-sized crumbs. Cover the bowl and refrigerate until ready to use.

3. Step

Prepare two large baking trays and place baking paper on them.

4. Step

When the dough has risen, put it on a lightly floured surface, make a thick log, and cut it into about 20 equal parts. Make a 30-35 cm long worm from each part and roll it into a pretzel. Place the pretzels in the prepared trays, leaving a space in between because they still need to rise. Cover them and let them rise some more for about 30 minutes.

5. Step

In the meantime, preheat the oven to 180 °C. Add Plazma to the crumbs from the refrigerator: crush Plazma with your hands into small pieces, the size of refrigerated crumbs. Before putting them in the oven, brush the pretzels with beaten egg, then spread Plazma crumbs over each pretzel. Bake them for about 20 minutes or until golden. Leave the baked ones to cool a little and then decorate.

6. Step

Melt white chocolate with a spoonful of oil over low heat. Garnish the pretzels with melted chocolate and immediately decorate with colorful sprinkles. Serve immediately.

7. Step

Your dessert is finished!