Description

Homemade salt sticks - who can resist that? With the Thermomix®, these things are easier to make than you think, and taste a thousand times better than from the bakery! The secret lies in the fluffy yeast dough, which becomes super smooth thanks to warm milk and a touch of crème fraîche. Rolling out and shaping is really fun, and brushing with egg ensures the golden brown crust. The sticks are soft on the inside and nice and crispy on the outside, with the perfect salt kick. Ideal for snacking in between, as a side dish for grilling or just with a dip. My kids love them, and my friends are always thrilled when I take them fresh out of the oven. Try it out, it's worth it!

Ingredients (7 ingredients)

0.5 kg Flour

1 P. Yeast

1 Glas lukewarm Milk

1 piece Egg

12 g Creme Fraiche, some Oil

12 dg Rama

3 tsp Salt

Preparation (3 steps)

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Add flour, salt, lukewarm milk, 1 egg, 1 tablespoon of Creme Fraiche and oil to the mixing bowl. Add yeast and knead for 2 min./kneading setting to a smooth dough. Let the dough rise in a warm place for about 1 hour until it has doubled in size.

2 min

Shape salt sticks

Divide the dough into 4 portions. Shape each portion into a long roll and cut into sticks. Place the sticks on a baking sheet.

Bake salt sticks

Brush the salt sticks with milk and sprinkle with coarse salt and caraway seeds. Bake in a preheated oven at 200°C top/bottom heat for about 15-20 minutes until golden brown.

Finished cooking? Great! 🎉

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About this recipe

Salt sticks - for me they are a childhood memory. My grandma always baked them, and the smell of fresh yeast dough and salt filled the whole house. She didn't have a Thermomix®, but the result was always perfect. I've adapted her recipe a bit to make it even easier with the Thermomix® without losing the traditional taste. The secret to good salt sticks lies in the dough. The flour forms the base, a firm flour is best, as it gives the dough more structure. The yeast is of course essential for the loose, airy dough. The lukewarm milk activates the yeast and ensures that the dough rises nicely. The egg gives the dough additional binding and ensures a nice color. The crème fraîche makes the dough particularly smooth and gives it a slightly sour taste that harmonizes perfectly with the salt. A dash of oil ensures additional elasticity. The Rama (or butter) makes the dough richer and ensures a better taste. And of course the salt should not be missing, it is after all a salt stick! The preparation with the Thermomix® is really very easy. First put all the ingredients in the mixing bowl and then let the Thermomix® do the work. The kneading setting is perfect for getting a smooth and elastic dough. It is important that the milk is really only lukewarm, as milk that is too hot can kill the yeast. After kneading, the dough must rise in a warm place. I like to put it in the slightly preheated oven (approx. 30 degrees) or simply in a sunny place. When the dough has risen, you can start shaping it. Divide the dough into four portions and shape each portion into a long roll. Then cut the roll into sticks. Place the sticks on a baking sheet and brush with milk. Brushing with milk ensures a nice, shiny surface. Then sprinkle with coarse salt. If you like, you can also add caraway seeds or sesame seeds. For a vegetarian version, you can simply use butter instead of Rama. For a vegan version, you can replace the milk with plant-based milk (e.g. soy milk or oat milk) and the crème fraîche with vegan yogurt. The egg can be replaced with a dash of apple cider vinegar to give the dough more binding. Salt sticks are versatile. They taste pure, as a side dish for grilling, with soups or salads. They are also a treat with dips. Herb curd, hummus or guacamole go particularly well. Salt sticks taste best when freshly baked. But they can also be stored well. They stay fresh for a few days in an airtight can. You can also freeze them and bake them again if necessary.