Pretzel (Bretzel)
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5.0
3 reviews
Excellent
Pretzel (Bretzel)
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Pretzel is a type of traditional German and Alsatian bread in the form of a symmetrically intertwined cord of dough.
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Ingredients
- 4 cups all-purpose flour , sifted
- 1¼ cup water or milk , at 97 F / 36°C
- 2 tablespoons soft butter (or soft margarine, diced)
- 1 teaspoon salt
- 4 teaspoons active dry yeast
For boiling
- 5 tablespoons baking soda
- 2 quarts water
- 1½ tablespoons coarse salt
Equipment
- Stand mixer
- baking sheet
- parchment paper
- Skimmer
Instructions
- In the bowl of a stand mixer, pour ¾ cup (200 ml) of milk or lukewarm water.
- Pour over the yeast and dissolve it. Let stand for 5 minutes.
- Pour the flour over the dissolved yeast, and add the soft butter (or soft margarine).
- Using the dough hook, knead for 1 minute on low speed. Then, while continuing to knead, gradually incorporate the rest of the milk or water.
- Finally add the salt and knead at medium speed for 5 minutes.
- The dough should be smooth and homogeneous and come away from the walls of the bowl. If it is too firm, add a few tablespoons of warm water. If, on the contrary, it is too wet add 1 or 2 tablespoons of sifted flour.
- Lightly flour a large bowl and place the dough in it.
- Cover the dough with a cloth and let it rise for 1h30, at room temperature, away from drafts. It should at least double in size.
- Place the dough on a floured work surface and divide it into 10 pieces.
- Roll each of them on the work surface or between the hands until obtaining 10 sausages of about 20 inches (50 cm) in length.
- Then shape the sausages in the shape of a traditional pretzel (https://youtu.be/GVXLCUnWHMg).
- Preheat the convection oven to 430 F (220°C).
- Line a baking sheet with parchment paper.
- In a large saucepan, bring the 2 quarts (2 liters) of water to a boil and add the baking soda.
- Dip each pretzel in for 20 to 30 seconds, one at a time, until they come to the surface.
- Using a large slotted spoon, gradually remove each pretzel from the baking sheet. They must be well spaced because they swell during cooking.
- Sprinkle them with coarse salt and bake them for 15 minutes or until they are golden brown.
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3 reviews
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