Pretzel - Brezel

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Pretzel Recipe - Bretzel

Brezel

baker's plates in Weimar and in Dieburg near Frankfurt

Central European Recipes: Brezel - Pretzel - Recipie

Pretzel - Brezel - Recipe

Pretzels are sold in bakeries and cider pubs.

40 g (1.4 oz) yeast
500g (18 oz) wheat flour
salt
5 g (0.2 oz) baking soda (NAHCO3)
water
25 g (0.9 oz) salt, salt grains

Dissolve the yeast in lukewarm water, sieve the flour into a bowl, pour dissolved yeast into the center and mix with flour, slowly from the enter, slowly add lukewarm water and salt, knead the dough until it produces bubbles, the dough should not stick to the bowl any more, flour the dough, form a long roll, cut into 30cm pieces, form Brezels. Leave for 10 minutes.

Boil water with baking soda, let the Brezels slide into the boiling water and take out after half a minute, put on a fatted baking tray, sprinkle with coarse salt grains and bake in the center of preheated oven.

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