Laugenbrezel (Soft Pretzels) GERMAN - Northern European Recipe

From The Observatory
Jump to navigation Jump to search
The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.

Laugenbrezel (Soft Pretzels) GERMAN

🌍 Northern European Difficulty: ●●●○○



Ingredients

  • 500g flour
  • 7g yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 300ml warm water
  • 30g butter. Lye bath: 1L water + 50g food-grade lye (or baking soda)
  • coarse salt

Method

  1. Kneading — Knead dough until smooth; rest 1 hour.
  2. Dividing — Divide; roll into ropes; twist into pretzel shape.
  3. Dipping — Dip in lye solution (or 30min baked baking soda solution) briefly.
  4. Step 4 — Slash thick part; bake 220°C (425°F) 12–15 minutes until dark brown.
  5. Salting — Salt immediately.


Tags: flour, yeast, sugar, warm water, butter. lye bath: 1l water + 50g food-grade lye · Source: Observatory Recipe Research Kitchen

Retrieved from "https://observatory.wiki/w/index.php?title=Recipe:Northern_European/Laugenbrezel_Soft_Pretzels_GERMAN&oldid=26051"