Bavarian pretzels

Submitted by enr on 05 Oct 2007
2 tsp dry yeast
80 g brown sugar
520 g flour
baking soda
sea salt
Bavarian pretzels
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Yeast dissolved in 30 ml warm water (about 40 C) and leave for few minutes it rise. Stir in 315 ml warm water, brown sugar and flour. Kneaded until a smooth and elastic dough. May be allowed to rise for a half hour, but not necessarily. Saucepan filled with water at least 6-7 cm depth, a glass of water put 2 tbsp baking soda. The water is heated until it begins to gently boil and then reduces the fire and allowed to simmer. It is important soda to be completely dissolved. The dough detachable balls that form long wicks, which are formed with the typical form of pretzels (may as pretzel or optional). Shaped dough is put for a few minutes on a lightly floured surface to rise slightly. One by one pretzels are placed in boiling water for 10 seconds on each side or until the dough turn yellow. Then put on salted pan. Top sprinkled with fine sea salt and bake in a preheated 245 C oven for 8 to 10 minutes or until golden brown. The most delicious while warm.
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05 Oct 2007


And when cold, breaded them in egg and flour and fry them for 2 minutes on both countries became great appetizer for beer, for example :)