Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Fork
Measuring cup
Oven mitts
Paring knife
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Batter
Mix the flour, salt and yeast in a bowl. Pour in the milky water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Shape
Divide the dough into 8 portions. On a lightly floured surface, shape into strands that are approx. 50 cm long and thinner at the ends. Shape the strands into 8 pretzels, place on a baking tray lined with baking paper. Beat the egg, glaze the pretzel with the egg, sprinkle with fleur de sel.
Filling
Pour the sour single cream into a bowl, season, fill the pretzel holes with the cream. Cut the spring onions into thin rings, spread on top of the sour single cream along with the bacon.
Bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly and serve lukewarm.
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