For the pretzel pastry, first prepare the pre-dough. For the pre-dough, crumble the yeast into the lukewarm water and stir with the sugar until the yeast is dissolved.
Put the flour in a mixing bowl and press the flour aside with a spoon. Pour in the germ water and stir with the spoon with a little flour from the side.
Let stand for about 10 minutes so that small bubbles form. Add the milk to the bowl along with the butter and salt. Mix everything briefly and then knead the dough with the dough hooks for about 8-10 minutes.
Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour. Form 30 small balls from the dough.
Place on a baking tray lined with baking paper, cover and let rise in a warm place for about 15 minutes. Preheat the oven to 220 degrees top and bottom heat.
Put the water in a large, shallow pot, bring to a boil and add the baking soda. Remove from heat. Dip the pretzel pastries one by one into the water, preferably with a ladle, for about 15 seconds and place back on the baking sheet.
Cut into the pastry as desired. Bake for approx. 20 minutes.
Preparation Tip:
Sprinkle the pretzels with sesame or sunflower seeds before baking.
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