Pretzel salt coarse, 250 g

Pretzel salt coarse, 250 g

Who doesn't love aromatic pretzels and crispy pretzel sticks? In addition to the soft brown crust, the coarse pretzel salt on top is part of every real pretzel. In addition to the delicious taste, the large grains of salt also contribute to the appetizing appearance of the pastries.

Pretzel salt - application

Prepare a suitable dough for your pastry. Typically, the coarse salt is sprinkled on pretzels, pretzel sticks and flûtes and crispbread. The pretzel salt is characterized mainly by its coarse grain, which not only gives a fine taste but is also very decorative.

Shape the individual dough pieces and dip them in sodium hydroxide solution. Then, before baking, sprinkle a little coarse salt, according to taste. After baking, it will adhere nicely to the pastry. If the salt is a little too coarse for you, it can easily be ground a little finer.

A little finer salt is also often preferred for flûtes, crisp bars and crispbread. To do this, you can either pound the salt coarsely on a cutting board with the back of a spoon or grind it finely in a salt mill and pour it directly over the unbaked pastry.

Of course, you can also simply dissolve the pretzel salt in water and cook pasta in it or put it in the salt mill. This way, small leftovers are simply used up and make for delicious dishes.