Pretzels glazed with sesame seeds

1. Stage

1. I have a double batch of dough in all the pictures. We refresh the starter with a mixture of whole wheat flour + whole wheat flour, then our buns will not be sour at all, even on day 3! The starter is 100% from whole wheat flour. In the evening: beat the egg with sugar, add the starter at the peak of activity, mix.

2. Stage

2. Then mix the kefir, sour cream and butter.

3. Stage

3. We mix the kefir and egg and starter mixture. Then I immediately poured this mixture into the bucket of the oven and left it overnight.

4. Stage

4. In the morning it looked like this.

5. Stage

5. We add vanillin, salt and flour, but do not pour all at once, because it may go less or more. We turn on the Knead-raising program, I have it 10 minutes kneads, 20 minutes rests, the next 20 minutes kneads, the rest of the rise. Once the HP has stopped kneading time 2 hours, the dough will rest and rise (in the photo the beginning of the rest).

6. Stage

6. In 2 hours.

7. Stage

7. Lubricate the table and hands with vegetable oil and start shaping pretzels. Pinch off a small piece of dough, roll out a sausage length of 27 cm, diameter of 2 cm and twist a pretzel.

8. Stage

8. Let the pretzels rise for 1 hour. After an hour, turn on the oven to 180*C, when hot bake 15-20 minutes until golden. Cool.

9. Stage

9. While the pretzels are cooling make the glaze. Mix powdered sugar with freshly squeezed cherry and lemon juice. Heat over medium heat for 3 to 5 minutes, stirring constantly.

10. Stage

10. Remove from the heat and cover the pretzels with the glaze, I coated them with a brush. Leave for 10 minutes. Then cover with a second layer and sprinkle with sesame seeds.