AUTHENTIC GERMAN SOFT PRETZEL (LAUGENBREZELN)
Steps:
- Gather the ingredients.
- Proof the yeast by dissolving it in 1/4 cup warm water and sugar for 5 minutes.
- Measure the flour into a mixing bowl, add the salt, the proofed yeast, and 1 cup of warm water. Mix by hand or with a stand mixer with a dough hook attachment until flour mixture comes together into a stiff ball. Add more warm water as needed to form the dough.
- Knead for 5 minutes and let rest for a few minutes.
- Add the butter and knead for at least 5 more minutes or until butter is fully incorporated. At this time, the dough should be firm and velvety to the touch.
- Form into a ball, butter all surfaces, and let rise until double, about 1 hour, in a warm spot.
- Place wax paper on a baking sheet.
- De-gas ( punch down ) the dough.
- Divide it into 12 (2-ounce) pieces. Form the dough into balls.
- Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends.
- Take each strand and roll out again to form 2-foot strands.
- Twist into a pretzel shape, using a little water to make the ends stick to the loop. Experienced pretzel bakers can flip pretzels into shape in the air, but most people have to coax them.
- Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle.
- Make sure that you put on gloves and safety glasses.
- Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl, and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER, not the other way around! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3 percent w/w.
- Remove pretzels from the refrigerator and dip each for 30 seconds in the lye solution.
- Remove with a slotted spoon and place on a greased or parchment-paper-lined baking sheet.
- Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lame. Let pretzels rest for 15 minutes.
- Heat oven to 375 F. Bake pretzels for 20 to 25 minutes or until deep golden brown.
Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Cholesterol 6 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 531 mg, Fat 4 g, ServingSize 1 dozen soft pretzels, UnsaturatedFat 2 g
GERMAN VANILLEBREZELN (VANILLA PRETZELS)
The pretzel shape has particular significance at Christmas, as it is derived from a pagan calendar symbol marking the winter solstice--a circle representing the sun's course, with a dot in the center representing the earth. When this was made as a cookie, the dot became a cross; and when it was later made of one strip of rolled dough, it assumed the shape of the pretzel as we know it.
Provided by Olha7397
Categories < 60 Mins
Time 45m
Yield 3 doz
Number Of Ingredients 10
Steps:
- Sift flour with baking powder into a wide bowl.
- form a well in flour.
- To this add butter, cut into small pieces, 1 beaten egg, vanilla, sugar and cream.
- Work ingredients together with your fingertips until you have a smooth dough that sticks together.
- Form a ball, wrap in waxed paper and chill 30 minutes.
- Break dough off in pieces slightly larger than a walnut.
- With floured hands, roll each piece to a thin rope.
- Shape into a pretzel.
- Arrange on buttered baking sheet and chill 20 minutes.
- Brush with beaten egg and sprinkle with chopped almonds, then sugar.
- Bake in preheated 325 F.
- oven for about 25 minutes, or until golden brown.
- Makes about 3 dozen cookies.
- VARIATION: The almond and sugar topping may be omitted and the pretzels baked and cooled, then spread with White Sugar Glaze.
- WHITE SUGAR GLAZE: For cookies and cakes, and especially for Lebkuchen, 1/3 cup confectioners' sugar, 1 1/2 Tablespoons cornstarch, 1/2 teaspoon vanilla or almond extract, 1 teaspoon rum or brandy (optional), 1/2 to 1 1/4 Tablespoons hot water, or as needed.
- Combine sugar, cornstarch, flavorings and rum or brandy.
- Gradually stir in hot water, a tablespoonful at a time, until you have a smooth thick paste.
- Spread on warm cookies.
- If mixture cools and thickens as you work, thin with additional hot water.
- Sugar sprinkles can be scattered on the glaze before it hardens.
- Makes 1/4 cup, or enough to ice about fifteen 1 1/2 inch cookies.
- Visions of Sugar Plums.
Nutrition Facts : Calories 1691.8, Fat 92.9, SaturatedFat 50.2, Cholesterol 358, Sodium 272.1, Carbohydrate 192.7, Fiber 6.7, Sugar 77, Protein 25.8
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