Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Measuring cup
Oven mitts
Tablespoon
Teaspoon
Timer
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 .
Dough
Mix the flour, salt and sunflower seeds in a bowl. Crumble the yeast, mix in. Break the butter into pieces, add to the bowl. Add the milk and honey, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs.
To shape
Divide the dough into approx. 40 equal portions, shape into balls.
Place as many dough balls as you like on a baking tray lined with baking paper, cover again and leave to rise for approx. 30 mins.
Pretzel crust
Mix the bicarbonate of soda with the boiling water, brush the dough with the mixture. Sprinkle with salt.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, slide the bread onto a wire rack and leave to cool completely.
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