Lye stars

Filled lye stars

Who says it always has to be sweet? We certainly don't! Between all the sweet treats, you need something savoury from time to time. However, as we want to stay true to the Christmas theme, we thought we'd make delicious star-shaped pretzel rolls. These are filled with a delicious, homemade egg salad and garnished with some fried bacon and onion sprouts. Be sure to try this recipe! It is also perfect as an aperitif. All you have to do is cut the rolls a little smaller, otherwise your guests will be full before the actual meal.

Most important key data

Quantity: 10 pieces

Baking time: approx. 10 minutes

Difficulty level: Medium

Shelf life: 3 days

Pre-dough

Water		100 g
Yeast \| fresh		10 g
White flour		150 g

Main dough

Finished pre-dough
Water		100 g
Yeast \| fresh		10 g
Baking malt		4 g
White flour		300 g
Sunflower oil		20 g
Salt		10 g

Filling

Eggs \| boiled		6 pcs.
Mayonnaise		60 g
Flavouring		1 g
Paprika powder		1 pinch of
Bacon		6 strips
Onion sprouts		10 g

Plastic dough towels

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Fermentation box, 39 x 29 x 6 cm

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White flour, 1 kg

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Making the starter dough

Mix the water, yeast and white flour together in a bowl and leave the mixture at room temperature for an hour, covered with a plastic tea towel.

and so it goes on

Place the starter dough in a dough mixer with a dough hook. Mix the water, yeast and baking malt in a litre container and then add this mixture to the starter dough in the dough machine.

Now add the flour and leave the machine on a low setting for 2-3 minutes to mix everything well. Once the dough is a little firmer, you can add the oil in a fine stream and mix the dough for a further 3 minutes on a low setting. Once everything is well combined, knead the dough again at high speed for approx. 8-10 minutes. As soon as the dough becomes more elastic, you can add the salt towards the end of the kneading time and mix it in briefly.

Cover the finished dough with a plastic tea towel and leave it to rest at room temperature for 15-20 minutes. You can of course reuse the plastic dough cloths. Simply wipe it briefly with a damp cloth and it is ready for the next use.

Roll out the finished dough to a thickness of 1 cm using rolling pins and take a 10 cm star cutter. If you prefer to serve the pretzel stars as an aperitif, we recommend using 7-8 cm cutters.

Cut out the stars and place them on a baking tray lined with baking paper. Simply knead the remaining dough back together and roll it out again until it is completely used up.

Cover the stars with a tea towel and place them in the fridge for 30 minutes.

Baking malt 500 g

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Rolling pin set 6 pieces

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Cookie cutter set stars, 10 pieces

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Important for leaching and baking

Preheat the oven to 210 ºC circulating air and mix the lye.

When working with lye, the use of protective gloves and safety goggles is mandatory. Lye is corrosive and can cause serious injury. We don't want to scare you, because you definitely shouldn't be afraid, but it is definitely good to have a certain respect for handling lye.

To mix the lye, simply dissolve the lye pearls (20 g) in cold water (500 ml). Important: Never pour the water into a bowl with the lye pearls, always the other way round.

Now take your chilled stars out of the fridge and dip them carefully into the lye (don't just drop them, otherwise the lye will splash around the kitchen).
Take your biscuits out of the lye again, place them back on the baking tray and sprinkle them with a little pretzel salt.
Cut the stars in the centre of the prongs using scissors. This is very important, otherwise the stars will burst open uncontrollably during baking and no longer look nice.

Place the finished buns in the preheated oven for 2 minutes. After the 2 minutes, you need to add some steam to the oven. The best way to do this is with a spray bottle. Then bake the stars for a further 8 minutes until they have the typical, perfect colour and are nicely baked.

Pretzel salt coarse, 250 g

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Egg filling

Cut the boiled eggs into small cubes and place them in a small bowl. Now add the mayonnaise and seasoning and mix everything together well.

Fry the bacon strips in a small pan until they are nice and crispy and then place them on kitchen paper so that the excess fat can be absorbed.

Cut the stars in half at the point where you cut the prongs. Place 30 g of the finished egg salad on the bottom half of the star.

Break the crispy bacon strips into 3 pieces and place them on top of the egg salad.

Finish with the onion sprouts on top and then the upper part of the roll. All you have to do now is enjoy!

Enjoy your meal!

Storage & shelf life

The lye stars will keep for 3 days, preferably in airtight packaging. Best enjoyed fresh straight away!

Nutrition declaration per 100 g

Posted in: Salty recipes, Bread and rolls, Savoury pastries, Cooking, Breakfast, Seasonal recipe ideas, Winter & Christmas

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Lye stars

Filled lye stars

Most important key data

Pre-dough

Main dough

Filling

Plastic dough towels

Fermentation box, 39 x 29 x 6 cm