The pretzels that three generations of my family have loved to eat, are soft and delicious, and the more you chew, the more fragrant they are!

The pretzel is crispy on the outside, soft on the inside, and has many layers, and the fragrance of sesame oil and the saltiness of pretzel are harmoniously mixed. If you master the method, you can use less oil, but the texture and taste are not bad at all, so try it.

【Pretzels】

Ingredients: 500 grams of flour, 4 grams of baking powder, 200 grams of water, a little alkaline water

Ingredients: appropriate amount of sesame oil, appropriate amount of salt and pepper

Method: 1. Put the flour in a basin and add the yeast. Pour water or milk into the flour in batches, stir evenly, knead into a smooth dough, cover with plastic wrap to keep the surface of the dough moist, and ferment. When the dough is doubled in size and honeycomb on the inside. Add an appropriate amount of water to the edible alkaline noodles, stir well, pour into the dough and knead well, and let stand for about 10 minutes.

2. Sprinkle a little dry powder on the panel, knead the fermented dough evenly, and divide it into several equal parts of uniform size. Take one of the portions and knead it well, and roll it out into a thin, evenly thick, beef tongue-like dough.

3. Then sprinkle an appropriate amount of salt and pepper and sesame oil on the dough, and then sprinkle a little dry powder to make the surface of the dough evenly stained.

4. Roll up along one end to the other end to form a cylindrical shape.

5. Cut into three equal portions with a knife.

6. Pinch the two ends of the cylinder in turn so that it does not leak oil and salt and pepper, and then erect the cylinder and press it into a round cake base.

7. Roll out the dough with a rolling pin into a thin and uniform dough, and then ferment it twice until it is twice as large.

8. Heat the pan, put the dough cake into the pan and bake, when the surface is slightly dry, brush a layer of cooking oil on the cake surface.

9. Slow searing on both sides over low heat, and remove from the pot after the skin is golden brown.

Tips:

1. If you want pretzels to have more layers, then roll a few more circles, and the more layers there are, the more layers.

2. After the pan is heated, heat one side of the pretzel until the surface is dry, and then brush with a layer of oil and then burn, so that the oil is less and the crust is crispy enough.