Salzstangerl

Name: Salzstangerl
Yield: 18 servings
Cuisine: German
Ingredients: 200 ml cold water; 200 g flour (Type 700); 2 g fresh yeast; 800 g flour (Type 700); 400 ml water; 25 g salt; 13 g fresh yeast; 30 g butter; salt for sprinkling; caraway for sprinkling

Serves 18

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Salzstangerl

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Serves 18

Directions

1For the pre-dough, mix water, yeast, and flour until smooth.
2Let the pre-dough rest covered in the refrigerator for 16 to 24 hours.
3On the next day, mix the pre-dough with the remaining water, flour, yeast, and salt to form a smooth dough.
4Once the liquid is fully incorporated, add the soft butter.
5Knead until a smooth dough is formed, bring it to tension on the work surface, and shape it into a smooth ball.
6Let the dough rest covered in an oiled container for one hour.
7After resting, turn out the dough and portion it into 80 to 90 g dough pieces.
8Shape these into smooth balls and cover them with a damp cloth.
9After 20 to 30 minutes, flour the work surface and the dough pieces.
10Roll out the dough pieces flat into an oval shape.
11Lightly roll in the top sides and then pull them together under constant tension.
12Always hold the other end to get good tension.
13Place on a baking sheet and cover again, letting them rest for one hour.
14Before baking, wet the stangen with water.
15Sprinkle with salt and caraway.
16Bake the stangen at 230°C top and bottom heat with a lot of steam in the oven for 20 minutes.
17Finally, for a nice shine, wet the freshly baked stangen with water.

Ingredients

200 ml cold water
200 g flour (Type 700)
2 g fresh yeast
800 g flour (Type 700)
400 ml water
25 g salt
13 g fresh yeast
30 g butter
salt for sprinkling
caraway for sprinkling

Equipment

kneading machinegreased bowlbaking sheetbaking paper

Tips

If forming is too complicated, you can fix the bottom end and work with two hands.
Optional: bake at 200 degrees convection for more crispiness.
The forming can be challenging at first.

Salzstangerl

Serves 18

instagram.com

Salzstangerl

instagram.com

Serves 18

Directions

1For the pre-dough, mix water, yeast, and flour until smooth.
2Let the pre-dough rest covered in the refrigerator for 16 to 24 hours.
3On the next day, mix the pre-dough with the remaining water, flour, yeast, and salt to form a smooth dough.
4Once the liquid is fully incorporated, add the soft butter.
5Knead until a smooth dough is formed, bring it to tension on the work surface, and shape it into a smooth ball.
6Let the dough rest covered in an oiled container for one hour.
7After resting, turn out the dough and portion it into 80 to 90 g dough pieces.
8Shape these into smooth balls and cover them with a damp cloth.
9After 20 to 30 minutes, flour the work surface and the dough pieces.
10Roll out the dough pieces flat into an oval shape.
11Lightly roll in the top sides and then pull them together under constant tension.
12Always hold the other end to get good tension.
13Place on a baking sheet and cover again, letting them rest for one hour.
14Before baking, wet the stangen with water.
15Sprinkle with salt and caraway.
16Bake the stangen at 230°C top and bottom heat with a lot of steam in the oven for 20 minutes.
17Finally, for a nice shine, wet the freshly baked stangen with water.

Ingredients

200 ml cold water
200 g flour (Type 700)
2 g fresh yeast
800 g flour (Type 700)
400 ml water
25 g salt
13 g fresh yeast
30 g butter
salt for sprinkling
caraway for sprinkling

Equipment

kneading machinegreased bowlbaking sheetbaking paper

Tips

If forming is too complicated, you can fix the bottom end and work with two hands.
Optional: bake at 200 degrees convection for more crispiness.
The forming can be challenging at first.