Mimolette pumpkin pretzel sandwiches

Difficulty level: easy

Preparation time 30

Cooking time 20

Rest time 2

Servings people

Warm the milk and add the yeast. Mix until the yeast is completely dissolved.
Add the water.
Pour the flour, butter, 10 g of salt and the milk, yeast and water mixture into the mixer bowl.
Knead the dough using the hook for at least 5 minutes. Add a little flour if the dough is too sticky.
Cover with a cloth and leave to rise for 1.5 to 2 hours in a warm place, until the dough doubles in volume.
Punch down the dough, then divide it into 8 pieces. Roll each piece of dough between your hands to form a ball.
Surround each ball with baking thread, as in the photos. Leave to rest for 10 minutes.
Preheat the oven to 220°C.
Put the bicarbonate and 2 liters of cold water in a saucepan.
Bring to a boil, then reduce heat to medium. Dip the balls one by one into the water. Leave them for 10 seconds, turn them over, then remove them after another 10 seconds.
Place them on a baking sheet covered with parchment paper or a baking mat.
Cook for approximately 17 minutes.
Remove the pumpkin pretzels from the oven and let them cool on a rack.
Remove the cooking threads.

Cut your pumpkin pretzels in half.
Mash the avocado and hard-boiled eggs. Pepper.
Spread this avocado cream on the lower part of the pretzels, add the slices of Mimolette Isigny Sainte-Mère and the arugula.
Add the top of the pumpkin and refrigerate until ready to eat.