Regional specialties from Bavaria and FranconiaTypically German: bread

Pretzel

The pretzel is probably the best known pastry in Germany is also the guild sign of the bakers. In the twinkling of an eye, professionals turn a yeast dough crust into an artful intertwining – the pretzel. Dipped in a brine, it is then baked and sprinkled with coarse salt. Lye pastry belongs classically to a snack, to white sausages and is sold in many bakeries and markets in whole Germany.

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The pastry is also known under the names Bretzel, Breze, Brezl, Brezerl or Breschtl.

layered pretzel with coarse salt

Recipe pretzel

A typical pretzel pastry.
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Course: pastries, snack
Cuisine: Germany, South Germany
Keyword: savoury
Difficulty: Experienced
Total Time: 1 hour 45 minutes
Servings: 10

Ingredients & Shopping list

  • 500 g flour
  • 1 package fresh or dry yeast
  • 1 pinch sugar
  • 350 ml lukewarm milk
  • 1,5 l water
  • 2 tbsp baking soda
  • 1 pinch salt
  • coarse salt to sprinkle

Preparation

  • Mix flour with yeast and sugar, add milk and salt and knead a yeast dough.
  • Cover and let sit for about 45 minutes until this has about doubled in size.
  • Knead the dough well a few more times on a floured surface and form it into a roll about 20 cm long.
  • Cut 10-12 pieces from the roll and form them into long strands by rolling or twisting them again to make pretzels.
  • In a saucepan, boil 1.5 liters of water with 2 tablespoons of household soda and boil for 10 minutes until bubbling.
  • Put the pretzels one after the other into the boiling lye and let them cook for 20-30 seconds while submerging them again and again. Lift out with a slotted spoon and drain.
  • Place the cooked pretzels on a greased baking tray or tray lined with baking paper and sprinkle with coarse salt.
  • Bake at 180°C for 25-30 minutes.


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Letzte Aktualisierung am 2022-01-27 / Affiliate Links. Als Amazon-Partner verdienen wir an qualifizierten Verkäufen. / Bilder von der Amazon Product Advertising API

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