Pretzel
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 500g flour
- 1 packet yeast (dry yeast)
- 0.25 teaspoon ¼ sugar
- 350 ml milk, lukewarm
- Salt, fine
- 1 ½ liters water
- 2 tablespoon baking soda (household baking soda from the supermarket, mostly for spices)
- Salt, coarse for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix flour with yeast and sugar, add milk and salt and knead a yeast dough. Cover and let rest for about 45 minutes until the volume has doubled. Knead the dough well a few more times on a floured surface and shape it into an approx. 20 cm long roll. Cut about 10-12 pieces from the roll and shape them into long strands again (by rolling or turning) and form pretzels from them.
- In a saucepan, bring about 1.5 liters of water with 2 tablespoons of household soda to the boil and let it simmer for 10 minutes. Place the pretzels one after the other in the boiling lye and cook for about 20-30 seconds. Let the cook submerge again and again. Lift out with a slotted spoon and drain.
- Place the cooked pretzels on a greased baking sheet (or baking paper) and cover with coarse salt (also tastes good with sesame, cheese, poppy seeds, etc.) and bake at 180 ° C for about 25-30 minutes. In the meantime, let the remaining pretzels boil, drain and then bake. The second tray takes a few minutes less
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