Swabian Pretzels
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 1 cube yeast
- 250 ml milk, warm
- 50 g butter
- 2 teaspoons salt
- 3 tablespoon baking soda
- 1 liter water
- Salt, granular
Print Recipe
Pin Recipe Instructions
- Knead a smooth, rather firm dough from flour, yeast, milk, butter and salt and divide it into 10 pieces. Shape the pieces into round balls and let them rise under a damp kitchen towel for about 30 minutes. Then shape the balls into a long strand with tapered ends. The pretzel is then looped from these strands of dough.
- For the pretzel lye, put 3 tablespoons of baking soda and 1 liter of water in a saucepan and bring to the boil. The pretzel dough pieces are dipped into the still hot lye for about 5 seconds with a slotted spoon or similar.
- The pretzels are then placed on a baking sheet lined with baking paper and cut lengthways at the thickest point with a sharp knife, sprinkled with granular salt and baked at 180 ° C for 30 minutes.
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