Baden Remembered

 


Salzpretzel



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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