Turkish spelt pretzels with sesame seeds - a simple and successful recipe for delicious yeast pastries. A must!
Turkish Spelt Pretzels With Sesame Seeds [Vegan]
- 2 1/2 cups spelt flour
- fresh yeast
- 1 1/2 cup of lukewarm water
- 1 cup lukewarm unsweetened plant-based milk (eg almond or soy milk)
- 1 cup sun or rapeseed oil plus a little more
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1 cup of sesame seeds
- 1/2 cup of Turkish grape syrup plus 1/2 cup water
- Some black seed - optional
Put the flour in a large bowl.
Dissolve the yeast with the lukewarm water in a small bowl and let stand for a few minutes.
Now add the yeast water, the lukewarm milk, oil, sugar, salt and apple cider vinegar to the flour and knead into a smooth, non-sticky dough. If necessary, add a little more flour. The dough should not be too "fluffy" or too hard, it should ideally feel like earlobes in terms of consistency. Finally, rub very little oil into the hands and form the dough into a uniform ball.
Now cover everything in a warm place for 30 to 45 minutes or until the volume has doubled.
To a deep plate full of grape syrup add water (mix well) and sesame, and provide a baking sheet covered with baking paper.
Dust the work surface with flour and make 14 to 20 equal sized balls (depending on how big or small you like the pretzels). Roll out these strands with about 1.5 cm thick strands and weave two strands together to form a wreath. If you like, you can also make it into a normal wreath or bread roll.
Turn the wreaths first in the syrup-water mix and then in sesame and place on the baking paper. Since they still open a little distance between the pretzels while baking (in this case there were a total of 10 Turkish spelt pretzels on 2 baking trays).
Let the dough rest on the baking tray for another 15 minutes before baking the pretzels in a preheated oven at 360ºF top and bottom heat until golden brown. Depending on the oven and desired degree of browning takes 15 to 30 minutes.
- Sesame Seeds