Swabian Pretzel or Laugaweckla
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg flour
- 40 g yeast, fresh
- 500 ml water, warm
- 2 teaspoons salt (0 g)
- 60 g lard
- 1 liter soda lye (4 - 5%)
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in warm (not hot!) Water, add to the flour along with the lard and salt. Knead well, let rise for about 30 minutes.
- Shape the dough into balls weighing around 80 g or dangle pretzels. Pretzels need to be thin on the ends and have a big belly. Shape generous pretzels - they will still rise! Let everything rise again for about 15 minutes.
- Preheat the oven to 230 ° C. Dip the pretzels or Weckla for 1 tray briefly in sodium hydroxide solution and place on double-layer baking paper on the tray. Weckla crosswise, cut pretzels along the entire length of the belly. Bake for about 15-20 minutes. Repeat until all of them are baked. If you want, you can also sprinkle salt on the Weckla or pretzels.
- Caution: Be careful when handling caustic soda! Caustic soda can be used several times. But please make sure that the bottle can be closed properly and that it is essential to label it and keep it safe - especially out of the reach of children! If it is drunk, it is life-threatening or even fatal !!!!
- Soda can also be used instead of caustic soda. However, I have no experience with it.
- The pretzels or Laugaweckla taste like they are from a Swabian baker!
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