Pretzels or Bretzels? In the United States they say pretzels; in Germany, where they come from, bretzels or brezels.
Pretzels are the best when they are fresh (and still a little warm). That soft dough in combination with the coarse salt, yum!
Delicious with brunch, or in combination with a beer with a drink. You can make the pretzels more exciting by adding some other seasonings. Cheese or pumpkin seeds for example. Or vary with salt! Our sea salt variations are very suitable. Black salt gives a mysterious look, Orange salt makes the pretzel a bit more fruity or go for Salt Exotico, great to pair with drinks. Are you planning on serving them at brunch? Golden Salt might be the way to go, this adds a hint of sweetness to your pretzel! Or spice things up and go for Hot & Salty!
Home made pretzels
10
servings20
minutes20
minutesZutaten
1 tbsp active dry yeast
1 tbsp light brown sugar
355 gram warm water
635 grams all-purpose flour
3/4 tsp fine salt
For the lye bath:
10 tbsp baking soda
1 liter water, room temperature
Your choice of salt
Anweisungen
- Preheat the oven to 200°C. Line two baking sheets with parchment paper and grease with butter.
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, sugar, and 1/4 cup of the water. Whisk to combine. Let stand for 5 minutes or until frothy.
- Add the remaining 1 1/4 cups water, flour, and salt, and stir to combine. Mix slowly until combined.
- Increase speed to medium and knead for five minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding more flour if needed. This will be a very dense dough now.
- There is no need to allow this dough to rise. Remove the dough to a clean work surface (do not flour). Divide into 10 equal pieces (each should be about 100 grams). Roll each piece against the counter or between your palms into the shape of a long, thin sausage.
- Shape the log into a letter U. Cross the arms placing one over the other then twist them around each other once. Bring the ends down to the bottom of the U and gently press to stick. Place on two greased parchment lined baking sheets.
- If you prefer softer spongier pretzels, allow the shaped pretzels to rise for 30 minutes.
- In a large pot, bring the baking soda and water to a boil. Boil the pretzels in small batches in the soda solution for about 1 minute, pushing the pretzels into the water to submerge occasionally.
- Remove to the prepared greased parchment lined baking sheets. Use a paring knife to score two slices into the thickest part of each pretzel. Sprinkle with pretzel salt to taste.
- Bake the pretzels for about 16 minutes, alternating the trays halfway through the baking time for even baking, until deeply golden brown. Bake for less time for softer pretzels and more time for crispier pretzels.
- Let cool for 5 minutes before peeling away from the parchment paper. Serve warm or at room temperature the same day you bake the pretzels. To store, freeze the pretzels in an airtight container for up to 1 month.