Bretzels
12 servings
120 minutes
A pretzel-shaped pastry popular in Germany, Austria and Switzerland. The pretzel is a classic snack for folk festivals like Oktoberfest or weekend fairs. This pretzel is also sold in almost any street stall, so it can safely be called one of the pillars of German street food. Depending on the region, the pretzel undergoes various modifications: Swabian pretzels, for example, have a thick arch and very thin ends, while the Bavarian has the same proportions. Before boiling the pretzel in boiling soda, you need to freeze the dough significantly, otherwise the pretzel will lose its shape.
1
Prepare the necessary ingredients.
2
Mix yeast with sugar and 480 ml of warm water and let it sit for 5-10 minutes until foam appears.
- Dry yeast: 10 g
- Brown sugar: 20 g
- Water: 480 ml
3
Then add melted butter, 1.5 teaspoons of salt, and flour, and knead a firm dough.
- Butter: 85 g
- Sea salt: to taste
- Wheat flour: 750 g
4
Transfer the dough to an oiled bowl, cover with plastic wrap, and place in a warm spot for 1 hour or until it doubles in size.
- Vegetable oil: to taste
5
Boil 4 liters of water in a large pot and add soda to it.
- Water: 480 ml
- Baking soda: 170 g
6
Divide the risen dough into twelve parts.
7
Roll each into a thin sausage about 50 cm long. Raise the ends on the table to shape the sausage like a horseshoe, then cross the ends twice and lower them, connecting with the bottom part. Place the prepared items on a baking sheet with parchment paper or a silicone mat.
8
Boil the pretzels in boiling water with baking soda for 20-30 seconds.
9
Brush the boiled pretzels with egg yolk beaten with a spoon of water and sprinkle with coarse salt.
- Egg yolk: 1 piece
- Sea salt: to taste
10
Send them to the oven preheated to 230 degrees for 12-15 minutes.