Bayrische Brezen Recipes

BREZELN - PRETZELS

Steps:

• Pour about half a cup of the lukewarm WATER into a small bowl and add the SUGAR.
• Sprinkle the YEAST on top and stir, then set aside.
• In the meantime put the FLOUR into a large mixing bowl.
• Add the soft BUTTER and the BAKING POWDER.
• Also add the remaining lukewarm WATER and then the yeast mix that you had set aside.
• Give it a short mix, then add the SALT.
• Now mix for 15 minutes, until the dough is very smooth and elastic.
• Let rise at a warm place until it has doubled in size (probably about 50 minutes to 1 hour).
• Knead the dough shortly with your hands, then divide it into 6 to 8 portions.
• Let rest for a couple of minutes, so you can shape the pretzels more easy.
• Take a dough portion and shape it into a string, where the center is significly thicker than the ends.
• Take the ends of the string in each hand and lift it up.
• Quickly cross your hands and move them back, while the string twists.
• Put the string down and secure the ends in place to finish the pretzel shape.
• Bring a pot with 2 liters of water to a boil.
• Reduce the heat and add 6 tbsp. of BAKING SODA.
• One after another, put the pretzels into the simmering soda water for 5 to 10 seconds.
• Remove the pretzels from the water and put them onto a baking sheet.
• Sprinkle the pretzels with coarse salt and let rest and rise for another 15 minutes.
• Preheat the oven to 200°C / 395°F.
• Bake the pretzels for 15 to 20 minutes (depending on your oven) until they have the right color.
• Enjoy fresh and with some cold butter or Obatzda (recipe on the blog)