Pretzels Like from Bakery
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 12 mins |
| Total Time | 1 hr 42 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour (type 550)
- 250 g water, cold (ice water)
- 15 g yeast
- 10 g salt, fine
- 20 g fat or oil
- 35 g bakin soda (NaOH - caustic soda)
- 1 liter water
- salt, coarse
Print Recipe
Pin Recipe Instructions
- Knead the first 5 ingredients for about 5 - 6 minutes. The water must be very cold, it can contain ice crystals, but not ice cubes! The dough can then be processed further immediately. Pretzel dough does not need resting dough!
- I make 9-10 pretzels out of the amount. Shape the weighed dough pieces into approx. 60 cm long snakes that are slightly thicker in the middle. Form pretzels out of it. Let the shaped pretzels rest for about 30 minutes at 35 ° C with 75% humidity.
- Mix the 35 g caustic soda with 1 l water (room temperature). Caution: Add the caustic soda to the water and not the other way around, otherwise the soda will heat up strongly. This lye is corrosive! Don`t rub your eyes! Do not bring into contact with aluminum. Wash out splashes on clothing immediately, otherwise there will be holes later. Do not use permanent baking foil - there may be holes! Parchment paper goes very well.
- After cooking, dip the pretzels one at a time in the pretzel lye and then carefully place them on the baking paper. Or let the pretzels stand a little in dry air before dipping so that the surface dries up - this gives a nice cracked surface when baking.
- Sprinkle with the coarse salt, cut into the thick part with a very sharp knife, not too deep. Bake at 220 ° C for approx. 12 minutes without steam.
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