Swabian Pretzel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour type 405
- 1 cube yeast (42 g)
- 250 ml milk
- 50 g butter
- 0.5 teaspoon ½ salt
- 1 liter water
- 3 tablespoon baking soda
- Salt, coarse
Print Recipe
Pin Recipe Instructions
- Sift the flour into your bowl and make a well in the middle of the flour. Dissolve the yeast in a little warm milk and pour into the well. Spread the butter cut into pieces and the salt on the edge of the flour. Cover and let rest for approx. 15 minutes.
- Add the rest of the warm milk and knead into a smooth dough. Cut the dough into 15 pieces for small pretzels; Divide approx. 10 parts for large pretzels and cover again for approx. 20 minutes.
- Preheat the oven to 180 ° C (convection 160 ° C). Grease the baking sheet or line it with parchment paper.
- Bring 1 liter of water to the boil and bring to the boil again with the 3 tablespoons of baking soda. Shape the pieces of dough into pretzels, sticks or pigtails. Using a sieve, immerse the pastries in the lye for about 30 seconds and immediately place them on the baking sheet.
- Cut into the thick part of the pretzels and bake for about 20-25 minutes.
- It tastes great when coated with butter!
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