Brezeln / Pretzels
Seb missed real German pretzels so much he decided to make his own. He's gotten really good at it now - he rolls them out all identical like a pro. He made some for the gardeners yesterday and translated the recipe for them. I wondered if anyone else might be missing pretzels...
Dough
500 g White bread flour
2 TeasSpoon Salt
1 TeasSpoon sugar
250 ml lukewarm water
~ I use 2 TeasSpoons of dried yeast
20 g butter
Salt crystals + seeds (sunflower/sesame) to sprinkle on top
For the basic dipping-solution:
3% NaOH solution (in water)
What you need to do:
Mix dough ingredients together until it is a smooth dough, then cover and let stand at a moderately warm place for ~ 20 min or so. The dough amount should increase up to twofold.
Then use a bit of dough (this recipe can give up to 15 Brezeln - sometimes 10) roll it out to a string that is a bit thicker in the middle. Form it to a Brezel like shape. In fact any other shape also works of course.
Put the formed Brezeln in the fridge for at least 20 minutes.
Dip them into the 3% NaOH solution (or bicarbonate of soda solution), wear gloves for that or avoid touching the NaOH covered dough by using metal tools.
Transfer the dipped Brezels on a greased baking tray. Slice the thick brezel part open a little bit and widen it so that the underlying level gets exposed.
Sprinkle the Brezeln with salt, seed ...
Pre-heat oven to 200C and bake Brezeln for 15-25 minutes until nice and brown.
The NaOH solution can be re-used.
Dough
500 g White bread flour
2 TeasSpoon Salt
1 TeasSpoon sugar
250 ml lukewarm water
~ I use 2 TeasSpoons of dried yeast
20 g butter
Salt crystals + seeds (sunflower/sesame) to sprinkle on top
For the basic dipping-solution:
3% NaOH solution (in water)
What you need to do:
Mix dough ingredients together until it is a smooth dough, then cover and let stand at a moderately warm place for ~ 20 min or so. The dough amount should increase up to twofold.
Then use a bit of dough (this recipe can give up to 15 Brezeln - sometimes 10) roll it out to a string that is a bit thicker in the middle. Form it to a Brezel like shape. In fact any other shape also works of course.
Put the formed Brezeln in the fridge for at least 20 minutes.
Dip them into the 3% NaOH solution (or bicarbonate of soda solution), wear gloves for that or avoid touching the NaOH covered dough by using metal tools.
Transfer the dipped Brezels on a greased baking tray. Slice the thick brezel part open a little bit and widen it so that the underlying level gets exposed.
Sprinkle the Brezeln with salt, seed ...
Pre-heat oven to 200C and bake Brezeln for 15-25 minutes until nice and brown.
The NaOH solution can be re-used.