Soft Romanian pretzels with flaxseed flour

Name: Soft Romanian pretzels with flaxseed flour
Ingredients: 1 cube fresh yeast; 1 level teaspoon salt; 1 level tablespoon sugar; 2 tablespoons flaxseed flour; 750 ml lukewarm water; 50 ml oil; 2 tablespoons flaxseeds; 750 g type 650 flour; 1/2 teaspoon salt for sprinkling; 1 tablespoon flaxseeds for sprinkling

Pasta/Pizza - Soft Romanian pretzels with flaxseed flour by Ligia N. - Recipia

Soft Romanian pretzels with flaxseed flour are just as good hot or cold, at a picnic or alongside a barbecue. The dough, made with type 650 flour and flaxseed flour, stays a little oily, and the pretzels come out soft in the middle, with toasted seeds on top. I make sure the flaxseed flour is fine so it mixes in without lumps. Prep: 20 minutes. Cook: 35 minutes. Rest: 30 minutes. Total time: 85 minutes. Servings: 15. About 230 kcal and 6 g protein per serving.

Ingredients

1 cube fresh yeast
1 level teaspoon salt
1 level tablespoon sugar
2 tablespoons flaxseed flour
750 ml lukewarm water
50 ml oil
2 tablespoons flaxseeds
750 g type 650 flour
1/2 teaspoon salt for sprinkling
1 tablespoon flaxseeds for sprinkling

Preparation

1. Make the dough in about 20 minutes. Crumble the yeast into a bowl and rub it with 1 level teaspoon of salt and 1 level tablespoon of sugar until it liquefies. 2. Add 2 tablespoons of flaxseed flour, 750 ml lukewarm water, the oil, 2 tablespoons of flaxseeds and the type 650 flour. Mix until you have a slightly oily dough. 3. Preheat the oven to 50°C and line two baking trays with parchment paper. Divide the dough into 15 roughly equal pieces and shape them into pretzels. 4. Arrange the pretzels on the trays and sprinkle 1/2 teaspoon of salt and 1 tablespoon of flaxseeds over the top. 5. Put the trays in the oven at 50°C for 30 minutes to proof. Raise the temperature to 175°C, switch on the fan setting and bake the pretzels for about 35 minutes, until golden. 6. Take them out of the oven and place them on a wire rack.

Notes

I serve them with telemea and tomatoes, and unsweetened tea. For the flaxseed flour, I choose a fresh one with a subtle nutty smell; if it has turned bitter, I don't use it. If I grind the seeds at home, I grind them finely and use them instead of the flaxseed flour, not instead of the seeds left whole. When shaping, I take care to leave the hole in each pretzel fairly wide, because the dough rises. The dough stays soft and greasy to the touch; I lift it carefully without changing its consistency by adding more flour. Type 000 flour can replace type 650 in the same amount, although the dough may feel a little different to shape. The flaxseeds on top develop a stronger flavor as they toast, so I keep an eye on their color towards the end. Leftover pretzels keep in a sealed container in the fridge for up to 3 days; warm them briefly before serving.