Servings: Pcs
Brezel
Bretzel, Brezl, Breze, Brezn, Brezerl, Bretzet or Pritzels. The yeast dough shaped like a pretzel has many names. We give you a delicious recipe for the pastry that tastes a bit like pretzel sticks.
Ingredients
- 25 gram Yeast
- 250 gram Whole Milk The milk should be lukewarm
- 400 gram Wheat Flour
- 3 gram Salt
- 50 gram Butter Room temperature
- 1 l Boiling water
- 42 gram Baking Soda
- Coarse salt For sprinkling
Instructions
- Heat the milk until it is lukewarm.
- Pour milk and yeast into a mixing bowl and dissolve the yeast.
- Once the yeast is dissolved, stir salt into the liquid.
- Cut butter into smaller pieces and add it to the mixing bowl.
- Gradually stir in the flour, ensuring the dough doesn't become dry.
- Place the dough to rise for 30 minutes under a shower cap (cloth) at room temperature.
- Turn the dough out onto the table and divide it into 8 equal pieces. Roll each piece into a ball.
- Roll each ball into a long strand approximately 50 centimeters in length, where the strand is thickest in the middle.
- Shape each strand into a pretzel and allow them to rise for another 20 minutes on a baking sheet with parchment paper, under a cloth.
- In a pot, bring water and baking soda to a boil—be careful, the mixture is alkaline.
- Place each of the pretzels into the water mixture for 20-30 seconds, then return them to the baking sheet and sprinkle with coarse salt.
- Place the salted Brezel in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) (conventional oven) and bake for 20-25 minutes.
- The Brezel should be golden and preferably split slightly.
- Place the baked Brezel on a cooling rack and let them cool a bit, if you can wait for them to cool down.
- In our household, we always have to taste-test one while they're still warm.
Notes
If they are warm before serving, cut them open at the thickest part and spread them with a little butter. Alternatively, you can toast them and again spread them with butter.