Ah, the Preckedli! \ud83e\udd29<\/p>\n\n\n\n
A preckedli (often spelled as a Slavicized version of pretzel or pretzel) probably refers to a crumbly, salty or sweet, traditional Hungarian\/Austrian\/Bavarian cookie or pastry. Although the word is not exactly among the most common cookie names, it most likely hides the folk name for a buttery, salty pretzel (like the Bavarian Brezel or cheese scone) or a crumbly, seeded, salty stick.<\/p>\n\n\n\n
Since the name refers to the pretzel family, and the salty version is extremely popular, here is a basic mug recipe for a Cheese-Seed Oml\u00f3s Preckedli (Pretzel):<\/p>\n\n\n\n
\ud83e\udd68 Cheese-Seed Oml\u00f3s Preckedli (Pretzel)
This is a quick-to-make, yeast-free, crumbly dough.<\/p>\n\n\n\n
\ud83d\udcdd Ingredients
(The mug is approx. 2.5 dl capacity.)<\/p>\n\n\n\n
Quantity Ingredient Note
2 mugs Fine flour
200 g Butter\/Margarine (cold) Cut into cubes.
1 egg yolk
1\/2 mug Grated cheese (e.g. trappista) For the dough.
1\/2 mug Sour cream (or yogurt)
1 pinch Salt (to taste)
1 egg (whole) For brushing.
To taste Cheese, sesame seeds, caraway seeds For sprinkling.
\ud83d\udd2a Preparation
Assembling the dough: In a large bowl, mix the flour and salt. Add the cold butter cubes. Quickly crumble with your hands until the mixture resembles breadcrumbs.
Add: Add the egg yolk, grated cheese and sour cream\/yogurt. Knead quickly into a smooth ball. Do not knead too much, or it will not be crumbly!
Resting: Wrap the dough in plastic wrap and put it in the refrigerator for at least 30 minutes (or longer).
Stretching and Shaping:
On a floured board, roll out the dough to about half a cm thick.
Cut into strips or roll thin pretzel shapes. If you cut strips, you can also twist the dough to make it more spectacular.
Decoration and Baking:
Brush the pretzels\/sticks with the beaten whole egg.
Sprinkle generously with grated cheese, sesame seeds or caraway seeds.
Bake in a preheated oven at 180 \u00b0C for about Bake for 15-20 minutes, until the edges are nicely golden brown.
Tip: These savory cookies are best fresh, but they will keep for days in an airtight container.<\/p>\n\n\n\n
This recipe is guaranteed to make crispy, crumbly \u201cpreckedli\u201d!<\/p>\n\n\n\n
Would you like the recipe for the honey, sweet pretzel version?<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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