Bavarian Breze (Bretzel)

Category: Yeast bread
Kitchen: austrian
Bavarian Breze (Bretzel)

Ingredients

Wheat flour premium 520 g
Dry yeast (SAF) 2 tsp
Warm water 340-350 ml.
Salt 1/8 tsp
Sugar 1 tbsp. l.
Soda for solution 2 tbsp. l.
Solution water 1 l.

Cooking method

Recently returned from Munich, and decided to repeat their beer snack, and not only.
Wonderful Bavarian pretzels, (Breze - so right).

The process is simple but tricky. Before spreading out on the pan, it is necessary for 45 seconds, immerse the pretzel blank in a hot solution of soda (alkali). Then they will be smooth, with a hard crust, and darker. The stronger the solution, the darker the crust will be.

For kneading and spreading I use a Panasonic SD-257 bread maker, in the "Pizza" mode.
If someone does not have a bread machine, then knead an elastic dough from flour, salt, sugar, and water.
Knead the first time for 15 minutes !!!, leave it warm for 10 minutes, then knead again for 10 minutes, and again leave for 10 minutes for the final germination.

Divide the dough into 16 parts, and use your hands to heat into bundles of ~ 30-40 cm, with a thickening in the center, and thin tips. Blind pretzels, who will make which ones

By the end of cutting the pretzels, the oven should be heated to 200-220g. And on the stove, boil a soda solution (liter of water + 2 tbsp. L. Soda).
Before we lower the pretzels into the solution, we sharply reduce the fire on the stove so that it does not boil, but does not cool down either. Then, one at a time, for 45 seconds, dip the pretzel and take out with a slotted spoon, let the water drain and immediately grease it with plenty of vegetable oil.

Everything was laid out, sprinkled with sesame seeds, coarse sea salt or grated cheese and in the oven for 10-15 minutes until dark golden brown.

We take it out, and let it COOL for 2-3 hours, so that the famous crust and elastic crumb appear !!!

The dish is designed for

16

Time for preparing:

~ 1h 30m

Cooking program:

Panasonic SD-257,

Merri
Oh, another pretzel recipe! Where is your recipe from? It is not clear which soda you used. For example me - caustic, there are recipes on the forum with.
Beautiful pretzels blinded!
MaxStorm
I took ordinary food soda.
I found the original recipe, as always, on the Internet, and revised it for ease of use in a bread maker.
Merri
Compare the crust after caustic soda and baking soda. Which one is closer to the original?
Aunt
Good day!
Thanks for the recipe. I tried it, everything worked out. Soda is the most common. Very close to the original!
I made the dough in Supra 150, it is very small, so I divided the recipe in half.
That's just a blunder came out: I tried to spread the pretzels not right away on the baking sheet, but on baking paper - the pretzels just stuck to it tightly, despite the fact that they oiled it. But nothing, even ate it.
If you are too lazy to sculpt pretzels, then just the bagels are also excellent (although this, of course, will not be a pretzel)

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