German pretzels "Brezel"

Category: Bakery products
German Brezel pretzels

Ingredients

wheat flour 450 g
pressed yeast 10 g
water 250-270 ml
sugar 1 tsp
fine salt 3 tsp
a pinch of coarse sea salt 1
baking soda 3 tbsp. l.

Cooking method

  • 1) In a large bowl, combine 100 g flour, 100 ml water, yeast and sugar. Mix everything, cover with a towel and leave for 30 minutes at room temperature.
  • 2) After 30 minutes add 150 ml of water to the yeast mixture (I got 170 ml), remaining flour, salt and knead the dough. The dough turns out to be elastic and not sticky to hands. Here is:
  • German pretzels Brezel
  • Form a ball, cover the bowl with plastic wrap and leave at room temperature for 1 hour.
  • 3) Knead the dough again and divide into 8 pieces (I divided into balls weighing 70 grams. and I got 11 of them).
  • German pretzels Brezel
  • Roll out the dough into 40-50 cm long sausages. The dough rolls out well without flour and does not stick to the board.
  • German Brezel pretzels
  • 4) To sculpt the traditional German pretzel shape, dust both ends of the sausage with flour (about 4 cm), make a loop, fold the free edges into the loop and press at the intersection. (I didn't sprinkle it with flour, because it stuck so well)).
  • German Brezel pretzels
  • 5) In a wide saucepan or bowl, boil 4 liters of water and baking soda. Dip two pretzels into boiling water for 40-50 seconds, dry. (I did not dry it, took it out with a slotted spoon and let the water drain for 5 seconds).
  • German Brezel pretzels
  • Line the bottom of the baking sheet with baking paper, place the pretzels.
  • German Brezel pretzels
  • Sprinkle them with coarse salt.
  • 6) Bake for 20 minutes at 220 degrees. (It took me 40 minutes to bake).
  • Bon Appetit.

The dish is designed for

8-11 pcs

Time for preparing:

1.5 - 2 hours

National cuisine

german

Note

Do not judge strictly, this is my first recipe.
* In the recipe, I replaced 20 grams of brewer's yeast with ordinary pressed ones.
* My notes on pretzels. If someone does not like very salty, then add 2 tsp to the dough. salt and less on the pretzels. The crust is dense, the crumb is tasty.
* Pretzels are dipped in a soda solution so that they become a beautiful crispy color during baking. In the finished dish, the taste of soda is not felt.
* And a little history. Since the 14th century, the pretzel has become the trademark of the German baker's workshop. In the Middle Ages, the rules for baking pretzels were strictly regulated.
They can be salted, with cheese, sprinkled with seeds and poppy seeds. There are even sweets with nuts.
Several regions of Germany are still arguing for the right to be considered the birthplace of pretzel. Among them is Bavaria. Anyone who has ever visited the famous Oktoberfest knows that this is not only a celebration of beer, but also pretzels. After all, they are the perfect snack!
* This is not the first time I've baked pretzels. We like them very much.

Recipe from the book "We bake homemade bread, pies and buns". Oven recipes. Family Leisure Club Publishing House

SanechkaA
Only yesterday I saw a beautiful photo of pretzel in a magazine and thought - I wish I could bake it, but the recipe was not attached to the photo, and today I saw your wonderful rolls - just a guide to action! Thanks for the recipe, I will bake - I will report
Tanyulya
I baked these for a long time. I must repeat, thanks.
German Brezel pretzels
German Brezel pretzels
xoxotyshka
Sanya, bake, they are delicious. And it's not difficult to make them. From the evening there were only 3 pieces left.

Tanyulya, beautiful pretzels. It is necessary to sprinkle sesame seeds next time too.
MariS
hohotyshka, wonderful pretzels turned out - with your initiative!
I took the recipe to bookmarks - I liked it very much! Thank you!
xoxotyshka
MariS, thanks. It will be nice if the recipe is helpful.
Merri
Galina, I want to clarify. Does your book say exactly that pretzels are dipped in a baking soda solution?
The fact is that I have a book by D.D.Darina "Bread and Buns", it says that the pretzel is dipped in a solution of sodium HYDROXIDE (caustic soda), and not sodium bicarbonate (baking soda). I have long wanted to bake these pretzels, but the fact of using caustic soda stops me.
Tanyulya
Quote: Merri

Galina, I want to clarify. Does your book say exactly that pretzels are dipped in a baking soda solution?
The fact is that I have a book by DD Darina "Bread and Buns", it says that the pretzel is dipped in a solution of sodium HYDROXIDE (caustic soda), and not sodium hydrocarbonate (baking soda). I have long wanted to bake these pretzels, but the fact of using caustic soda stops me.
I used plain, soda.
xoxotyshka
Irina, deliberately looked again. Yes, baking soda 3 tbsp. l. for 4 liters of water.

From one site, "the brown color of the pretzel and its subtle soda flavor is achieved by briefly dipping the raw pretzel into a weak solution of sodium hydroxide solution (36% NaOH solution) before placing it on a baking sheet. Because of this, the product is often called" Laugenbrezel " - (Laugen - lye in German) ".
Merri
Quote: xoxotyshka


From one site, "the brown color of the pretzel and its subtle soda flavor is achieved by briefly dipping the raw pretzel into a weak solution of sodium hydroxide solution (36% NaOH solution) before placing it on a baking sheet. Because of this, the product is often called" Laugenbrezel " - (Laugen - lye in German) ".

NaOH is caustic soda or caustic soda. I saw real brezels, they have a crunchy dark brown crust.
It turns out that there is a mistake in the book.
xoxotyshka
Irina, considering that NaOH is a strong chemical compound that corrodes skin and paper, this is probably why they wrote baking soda in the book. And I didn't get such a beautiful color. Albeit a mistake, but safe.
Merri
Quote: xoxotyshka

And I didn't get such a beautiful color. Albeit a mistake, but safe.

Galina, so in caustic soda, you see, the whole trick! This recipe intrigued me even more. I'm looking for caustic soda.
xoxotyshka
Irina, it will be interesting to see your result. There you also need to make a certain solution, so if you do, then write, pliz.
Merri
Quote: xoxotyshka

Irina, it will be interesting to see your result. There you also need to make a certain solution, so if you do, then write, pliz.
I don’t promise quickly, but I will definitely do it! I think to look for soda in hardware stores. Yes?
Wiki
From Wikipedia

"Caustic soda is used in many industries and for household needs:

In food preparation: for washing and peeling fruits and vegetables, in the production of chocolate and cocoa, drinks, ice cream, coloring caramel, for softening olives and giving them a black color, in the production of bakery products. Registered as a food additive E524.
Some dishes are prepared with caustics:

Lutefisk - a Scandinavian fish dish - dried cod is soaked for 5-6 days in caustic alkali and acquires a soft, jelly-like consistency.
Pretzels - German pretzels - are treated with a caustic alkali solution before baking, which contributes to the formation of a unique crisp. "

Merri
Quote: WIKI

From Wikipedia

"Caustic soda is used in many industries and for household needs:

In food preparation: for washing and peeling fruits and vegetables, in the production of chocolate and cocoa, drinks, ice cream, coloring caramel, for softening olives and giving them a black color, in the production of bakery products. Registered as a food additive E524.
Some dishes are prepared with caustics:

Lutefisk - a Scandinavian fish dish - dried cod is soaked for 5-6 days in caustic alkali and acquires a soft, jelly-like consistency.
Pretzels - German pretzels - are treated with a caustic alkali solution before baking, which contributes to the formation of a unique crisp. "

Vika, I understand everything, but the phrase CORROSIVE NATR terrifies me.I remember it as a household chemical, but never used it as a food additive! I'll try to rethink the situation.
Wiki
Agree. It just became interesting and found that it really is not as scary as it seems ... I would never have thought of it in my life
InnaT.
This is what I did, thank you very much for the recipe, it is not at all difficult and tasty
German Brezel pretzels
xoxotyshka
InnaT, I am very glad that you liked the pretzels.
Merri
Galina, I found caustic soda! I'll post my pretzels as a separate topic because the technology is so different.
Dip two pretzels into boiling water for 40-50 seconds, dry. Do not be offended, but this is how bagels are made, not pretzels.
xoxotyshka
Merri, why should I be offended? I have such a recipe in the book, you have another. I am quite satisfied with these pretzels. So that...

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers