• 500 g flour
• 42 g fresh yeast or
• 14 g dry yeast
• 250 ml warm milk
• 50 g butter
• 2 tsp salt
• 1 liter water
• 3 tbsp baking soda
• coarse salt
Combine flour, yeast, milk, butter and salt.
Knead into a smooth, firm dough and divide into 10
Form the pieces into round balls and let them rise
under a damp tea towel about 30 minutes.
Roll each ball into a long rope shape with tapered ends,
shape your pretzel from this strand of dough.
Prepare a "Pretzellauge" (alkali bath);
what causes the deep brown crust and the distinct flavour
using a saucepan bring
3 tablespoons baking soda and 1 liter of water to a boil
add your pretzel (one at a time)
using a slotted spoon submerge the pretzel for about 5 seconds.
The pretzels are then placed on a baking sheet lined with parchment paper
use a sharp knife to score along the thickest part, sprinkle with coarse salt
bake at 180 ° C for 30 minutes
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