Salted Bretzeli

To start, melt 70 g butter in the microwave, about 1 minute at 600 watts.

Pour 250 g milk and 100 g double cream into a bowl, add the melted butter and stir everything together.

Sift 250 g flour over the liquid. This way there will be no lumps in your dough.

Stir everything vigorously with the whisk until the dough is nice and smooth. Now it gets exciting: we are making three different kinds of bretzeli! Divide the dough between 3 bowls, about 200 g in each.

Put 2 tbsp sesame, 2 generous pinches of salt and 3 turns of the pepper mill into the first bowl and mix everything well.

Into the second bowl go 1 tbsp cumin, 2 pinches of salt and 3 turns of the pepper mill. Use a measuring spoon to measure the spices very precisely.

Finally, grate 50 g of Gruyère with the steel grater into the last bowl, season to taste with salt and pepper and mix everything well. By the way, we love this grater for sweet and savoury alike!

Your three doughs are ready! Switch on the bretzeli iron and let it get really hot before the first dough goes in.

Place one teaspoon of dough in the middle of the iron, so the bretzeli turn out nice and thin. Close the iron and press down gently.

Bake each bretzeli for about 2 to 3 minutes. The exact time depends on your bretzeli iron, so it's best to check the first few now and then. Once the bretzeli is golden brown, take it out.

Place the bretzeli on a cake rack to cool, and keep baking until all the dough is used up. Let them cool completely before putting them into a box or tin, otherwise they will go soft.