-
For
8 person
-
Preparation
20 min.
-
Difficulties
middle
Preparation
-
Prepare the pretzel dough
Warm the milk slightly and add the yeast. Stir until the yeast has completely dissolved.
Add the water.
Place the flour, butter, salt and the milk, yeast and water mixture into the bowl of a stand mixer.
Knead using the dough hook for at least 5 minutes. Add a little extra flour if the dough is too sticky.
Cover with a clean tea towel and leave to rise in a warm place for 1½ to 2 hours, until doubled in size.
Knock back the dough, then divide it into 8 equal portions. Roll each portion into a smooth ball.
Tie cooking twine around each dough ball to create a pumpkin shape, as shown in the photos.
Leave to rest for 10 minutes.
Preheat the oven to 220°C.
Place the baking soda and 2 litres of cold water in a large saucepan.
Bring to the boil, then reduce to a gentle simmer. Carefully place the dough balls into the water, one at a time. Leave for 10 seconds, turn over, then remove after a further 10 seconds.
Transfer to a baking tray lined with baking paper or a baking mat.
Bake for approximately 17 minutes.
Remove the pumpkin pretzels from the oven and leave to cool on a wire rack.
Carefully remove the cooking twine.
Assemble the sandwiches
Slice each pumpkin pretzel in half.
Mash the avocado and hard-boiled eggs together. Season with black pepper.
Spread the avocado and egg mixture over the bottom half of each pretzel.
Top with the Isigny Sainte-Mère Mimolette slices and the rocket leaves.
Place the top half of the pumpkin pretzel on top and refrigerate until ready to serve.
