- water: 150 ml
- fresh yeast: 21 g
- sugar: 1 tsp
- lukewarm milk or soy milk: 150 ml
- flour: 600 g
- salt: 1.5 tsp
- soft plant-based butter: 40 g
- For the lye:
- water: 2 liter(s)
- baking soda: 6 tbsp
- salt: 2 tbsp
Dissolve the yeast in lukewarm milk and stir in the sugar. Add the flour, salt and butter and knead everything together for 7-10 minutes.
Form the batter into a ball and place it into a bowl that you'll cover up with a cloth. Let the dough rest for an hour.
In the meantime you can prepare the lye. To do so dissolve baking soda and salt in a pot of water. Keep in mind that the pot must be big enough to fit the biscuits that will be bathed in it. Bring the lye briefly to a boil. Separate the dough into individual units of 80g each and form biscuits, sticks or pretzels. Let the pieces rest for another 20 minutes. Turn on the stove to bring the lye once more to a boil.
Let each biscuit/pretzel float in the cooking lye for 20 seconds. A skimming ladle can become quite handy for this task.
Place the biscuits/pretzels on a baking tray and sprinkle them with sesame, poppy seeds or salt. Try using a silicon baking matt rather than a sheet of baking paper as the biscuits/pretzels could end up sticking to it. Bake the biscuits/pretzels in your pre-heated oven at 200°C on upper and lower heat for about 15-20 minutes.