Lenten pretzels
6 servings
80 minutes
Postnyye sushki are a traditional pastry of European cuisine, simple yet surprisingly tasty. Their roots go back to ancient times when housewives tried to create delicious dishes even during fasting without animal products. Sushki have a dense, crispy texture with a light aroma of rye and wheat flour enriched with hints of olive oil. They are perfect for tea drinking, complementing the taste of hot beverages with their rich, slightly salty note. Due to their strength and durability, they last long and make an excellent choice for snacks on the go. The preparation process includes kneading thick dough, shaping rings, briefly boiling them, and baking until golden brown. These sushki symbolize home warmth, simplicity, and the joy of enjoying traditional pastries.
1
Sift the flour, mix it, and pile it up.
- Rye flour: 1 glass
- Wheat flour: 1 glass
2
Make a depression, pour oil into it, add salt and a little water. Start kneading the dough. Add water gradually, watching how much the dough takes - it should be firm and not stick to your hands.
- Olive oil: 4 tablespoons
- Salt: to taste
- Water: 0.5 glass
3
Roll the dough into a ball, wrap it in plastic, and refrigerate for half an hour.
4
Roll out the sausages (I make them about 1 cm thick and 10-13 cm long). Shape the dry cookies. About 30 pieces come out.
5
Drop the dumplings into boiling water. Boil until they float. Place on a strainer to drain the water.
- Water: 0.5 glass
6
Place the bagels on a greased baking sheet. Bake in a preheated oven at 200 degrees until golden brown. I turn the bagels to brown them on both sides.
- Olive oil: 4 tablespoons