Ironically, I’ve never actually tried store bought salzstangen. While working at hochschoberhutte, I was asked to make them, and so I hope I’ve gotten close to the mark. Like most of my recipes, I like to let bread rest overnight, so I can make them super early in the morning, and have them for breakfast.

Ingredients #

Dough

• 500g flour
• 50% Water or milk
• 10g Fresh Yeast
• 2% Salt
• 50g butter (Softened)

Toppings

• Cumin
• Course Salt

Makes 12 Salzstangen.

Autolyse / Proof #

Beat together fresh yeast and water together till the yeast is all dissolved.

Combine all the other ingredients in another bowl.

Mix the wet and dry and kneed till all the butter is incorporated. Then perform 3 to 4 Stretch and Folds over the next 2/3 hours. When not working the dough, cover the bowl to stop the dough from drying out.

Once finished, leave the dough covered and in the fridge overnight.

Shaping #

Shape them like croissants.

• Roll out into a large rectangle
• Cut the rectangle into 6 strips
• Cut each strip diagonally into long triangles
• Starting at the short edge, roll up the triangles into croissants¹

Prepare the toppings by filling a plate with thin layer of salt and cumin. Brush the Salzstangen with water and press them into the plate. Leave them to rest for 30mins till they have slight spring to them.

Bake #

Bake at 210c for 18-20 minutes till golden brown.

Let me know if you end up making these!