Enjoy the classic taste of homemade brezel with this easy recipe. Soft and chewy on the inside with a deep golden crust, these authentic German pretzels are perfect as a snack, paired with mustard, or alongside a cold beer. Learn the secret to achieving the perfect texture with a traditional baking soda bath before baking.
Recipe for homemade brezel
Brezel, bretzel, or pretzel, a beloved treat by many names.
The bread is the same whether you get it at a German train station or as street food in New York.
This delightful twist is somewhat a mix of a salted stick and a pastry and is perfect as a snack or paired with a good beer.
Servings: pcs
Homemade Brezel
Enjoy the classic taste of homemade brezel with this easy recipe. Soft and chewy on the inside with a deep golden crust, these authentic German pretzels are perfect as a snack, paired with mustard, or alongside a cold beer. Learn the secret to achieving the perfect texture with a traditional baking soda bath before baking.
Ingredients
- 250 gram Milk Lukewarm
- 25 gram Yeast Can be replaced with half a pack of dry yeast
- 450 gram Wheat Flour
- 50 gram Butter In small cubes
- 3 gram Salt
- 36 gram Baking Soda
- 1 l Water
- Coarse salt For decorating the Brezel
Instructions
- Dissolve the yeast in the lukewarm milk. Knead the salt, flour, and small butter cubes into the dough until it is smooth and glossy.
- Let the dough rise for 30 minutes.
- Divide the dough into 10 balls and roll them into long sausages about 50 cm long.
- Each sausage should be slightly thicker in the middle.
- Twist the two ends over each other to create a double twist.
- And fold the two ends towards the middle, forming a pretzel with a double twist.
- Bring water and baking soda to a boil. Let each Brezel cook for 20 – 30 seconds, and place them on a baking sheet lined with parchment paper.
- Sprinkle each Brezel with coarse salt.
- Bake them at 180 degrees Celsius (356 degrees Fahrenheit) for 20-25 minutes.
Notes
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