Brezeln and Pretzels

28 February 2010 // Filed under Arts + Culinary + Life + Posts

Fusing my love for bread-based goods and the German desserts I have ventured into the line of German pretzel making. While searching for a legitimate site to begin my adventure, I was more disappointed than any other query for a recipe, as not only did recipes differ in proportions but the ingredients fluctuated as well. All had flour, yeast, salt, and brown sugar, but that's where the consistency ended, water vs milk, butter vs salad oil vs egg. So with my experience working with yeast alongside the range of sites I concocted a new recipe. Here are a few sites used, That's my home, The Fresh Loaf, Cookography and the resultant recipe:

• 1 cup flour
• 1 tsp instant yeast
• 1/4-1/2 tsp salt
• 1 tsp light brown sugar
• 1/4 cup tepid water
• 1/4 cup milk

Proof the yeast by combining it with sugar, salt and a small amount of tepid water, setting mixture aside for 5 minutes until bubbles form on the surface. Then add flour and remaining water and milk. Knead dough for 8-10 minutes or until soft and elastic. As I do with all breads place dough in bowl covered by a dish cloth and tuck it into bed for about 2 hours or until dough doubles in size. Divide into 5-6 pieces and roll out into rope form about 30cm long. Using a small dab of water to adhere ends twist dough into two semi-circular loops, creating the stereotypical pretzel shape.

Bring a baking soda-water solution, 1/2 tsp baking soda per cup of water, to a boil (I used a quart of water to create more volume). Then gently place each pretzel into the water. They will naturally float and should be boiled for 30 seconds on each side. I was amazed how inflated dough becomes when simply boiled in water for a minute, requiring only for them to dry for a few minutes and sprinkled with sea or kosher salt before baking. 10 minutes in the oven at 425F and you have homemade brezeln.

2010-02-28  ::  admin