Pretzels
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour type 550
- 300 ml milk
- 1 teaspoon salt
- 1 cube yeast
- 1 teaspoon sugar
- 40 g mararine or butter or lard
- some salt, coarse, as needed
- 1 liter water
- 3 tablespoon baking soda
- some flour for the work surface
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Mix the yeast with a few drops of the 300 ml milk and the sugar. Let rise for approx. 1/4 hour at room temperature.
- Then process this yeast mass with salt, flour, the rest of the milk and the 40 g margarine or butter or lard into an elastic dough and let rise again for about 1/2 hour in the warm. The dough should double in size.
- Knead thoroughly by hand on a floured work surface and form a roll from it. Divide this rolling pin into about 16-18 equal parts. Roll out a 30 cm long sausage from each part with a thickening in the middle. Then form pretzels out of this and let rise for another 15 minutes.
- Then put in the refrigerator and let stand uncovered for 1 hour. Before the end of the refrigerator lesson, boil 1 liter of water and dissolve 3 tablespoons of baking soda in it. ATTENTION! Let it trickle in slowly, the baking soda puffs up quite a bit.
- Put the pretzels individually in the boiling soda water for 30 seconds (the pretzels float), remove with a slotted spoon, drain and sprinkle with the coarse salt to taste. Then place on a well-greased baking sheet (do not use baking paper, the lye will destroy it!). When the tray is full, put it in the cold (!) Oven.
- Set an alarm clock for approx. 18 minutes and heat it to 220 ° C (gas: level 4). When the pretzels are golden brown after approx. 18-20 minutes, they are ready.
- We also eat homemade potato salad or Viennese sausages, white sausages or Debreziner (or Italian salsiccia) - always whatever our guests bring us from Germany.
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