First of all, wash the spinach well, transfer them still dripping with water into a large pan, close with the lid and let them dry over low heat for a few minutes, then drain and blend them.
First add salt, oil and wine, then also flour and yeast and knead quickly.
Roll out the dough on a lightly floured surface and, with a tree-shaped mold (mine was about 8 cm long) make your pretzels.
Arrange the saplings on a baking sheet lined with parchment paper, brush them with a little milk and decorate with the seeds, then cook for about 15 minutes at 180 ° C, in a pre-heated ventilated oven, then remove from the oven and leave to cool.
The savory saplings are ready, you just have to serve them.
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