Germany · Germany

Brezel (German Laugenbrezel)

Name: Brezel (German Laugenbrezel)
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 8 servings
Cuisine: Germany
Ingredients: tapioca flour 500 g; instant yeast 7 g; fine salt 10 g; sugar 10 g; warm water 300 ml; vegetable oil 30 ml; baking soda (food grade) 60 g; water for lye bath 1000 ml; coarse salt 20 g

Soft pretzel twisted and dipped in lye, baked with coarse salt.

135 minutes · 8 servings · Moderate

The twisted pretzel is the shape most of Germany knows, because it travels and holds together on the way to work in a way a simpler roll does not. It is cheap, filling and bought on the way home rather than made at home. Salt is scattered on while the surface is wet, and the crossing of the twist is where the crust cracks open in the oven.

Ingredients

tapioca flour500 g
instant yeast7 g
fine salt10 g
sugar10 g
warm water300 ml
vegetable oil30 ml
baking soda (food grade)60 g
water for lye bath1000 ml
coarse salt20 g

Directions

1
Mix flour, salt, sugar and yeast; add water and oil; knead 8 minutes.
2
Rise covered 90 minutes.
3
Shape into 8 pretzels.
4
Dip each pretzel in boiling baking soda water 30 seconds.
5
Sprinkle with coarse salt; bake at 220C for 12 minutes.
pretzels are deep brown

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content