Pretzels with Paprika and Poppy Seeds

Servings: 1
Prep time: 30
Cooking time: 20
  • 400 g wheat flour type 0
  • 200 g potato starch
  • 200 g poppy seeds
  • 350 g butter
  • 2 eggs
  • 70 g almond flour
  • 25 g brown sugar
  • 1 teaspoon of hot paprika
  • Salt
  1. Place flour, potato starch, almond flour, brown sugar, paprika and a pinch of salt in a bowl, then add the butter brought to room temperature and knead until a sandy mixture is obtained.
  2. Add the beaten eggs with 2 tablespoons of water and work quickly to obtain a mixture that is not too elastic. Then reduce it into rolls with a diameter of 6 centimeters.
  3. Spread the poppy seeds in a tray, then roll the rolls carefully and place them in the fridge overnight.
  4. Slice the rolls with a thickness of 8 mm, place them in a pan covered with baking paper and bake for 20 minutes at 165° C in a convection oven or at 175° C in a static oven