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