If you would like to serve up something special you should try Salzstangerl. Salzstangerl are suitable for any meal whether warm or cold.
The unique tastes comes from the rye flour that is worked in when rolling them and from the long dough ripening.
A special feature are the “leek rings” that arise from the oven spring. This results only when the Salzstangerl have a quick rise from the oven.
The steam should be reduced by about a third. If you would like, the sticks can also be strewn with poppy or sesame seeds.
foe 16 Salzstangerl each/ 70g
- 180g Wheat Flour Type 700
- 180g Water 15C°
- 1g Yeast
Cover and let rise for 12-15 hours at room temperature
- 363g Mature Poolish
- 520g Wheat Flour Type 700
- 240g Water 10°C
- 18g Sea salt
- 14g Liquid malt
- 7g Yeast
Knead all ingredients to a smooth dough (7 minutes slow/ 4-5 minutes fast).
After kneading the dough is rested for 30 minutes in the bowl. Then the dough is weighed out into 70g pieces and rolled into balls.
Before working further the dough balls need to rise, covered for 70-80 minutes.
Making Salzstangerl- see video
In order to get a curved Salzstangerl, it should be placed on a tray immediately after forming. If the sticks are to be baked just after forming then the final proof should take about 20-30 minutes (I proofed mine for 3 hours at 7℃).
The Stangerl are baked once ⅔ proofed at 240-250℃ (constant heat!). Reduce the steam slightly, about ⅓ less than the regular amount