R\u00e9dacteur Jack<\/p>\n\n\n\n
Nombre de parts: 6
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 15 minutes
Temps de repos: 2 heures<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration:<\/strong> Recouvrez d’un linge humide et laissez reposer 2 heures. La p\u00e2te va doubler de volume.<\/p>\n\n\n\n Pr\u00e9parez un plaque \u00e0 four que vous huilerez. Battez l\u00e9g\u00e8rement les blancs d’\u0153ufs.<\/p>\n\n\n\n D\u00e9taillez la p\u00e2te en ruban et formez les bretzels en forme de n\u0153uds. Pr\u00e9chauffez votre four \u00e0 210\u00b0C (th-7).<\/p>\n\n\n\n Badigeonnez-les de blancs d’\u0153ufs et saupoudrez-les de gros sel et de cumin.<\/p>\n\n\n\n Enfournez 15 minutes<\/p>\n\n\n\n Notes:<\/strong> R\u00e9dacteur Jack Nombre de parts: 6Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 15 minutesTemps de repos: 2 heures Ingr\u00e9dients:300 g de farine20 cl d’eau ti\u00e8de2 blancs d’\u0153ufs65 g bicarbonate de soude15 g levure s\u00e8che de boulanger1 pinc\u00e9e de sel \/ … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[34],"tags":[],"class_list":["post-7588","post","type-post","status-publish","format-standard","hentry","category-pains-viennoiseries"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7588","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=7588"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7588\/revisions"}],"predecessor-version":[{"id":7591,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/7588\/revisions\/7591"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=7588"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=7588"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=7588"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
300 g de farine
20 cl d’eau ti\u00e8de
2 blancs d’\u0153ufs
65 g bicarbonate de soude
15 g levure s\u00e8che de boulanger
1 pinc\u00e9e de sel \/ gros sel ou sel de mer
1 pinc\u00e9e de cumin<\/p>\n\n\n\n
Dans une jatte, m\u00e9langez la farine avec l’eau ti\u00e8de et la levure.
La p\u00e2te doit \u00eatre ferme.<\/p>\n\n\n\n
Plongez-les dans de l’eau bouillante additionn\u00e9e d’un peu de bicarbonate de soude.
D\u00e8s qu’ils remontent \u00e0 la surface, \u00e9gouttez-les et placez-les sur la plaque \u00e0 four.<\/p>\n\n\n\n
A d\u00e9guster avec une bonne bi\u00e8re d’Alsace<\/p>\n","protected":false},"excerpt":{"rendered":"