Then add the remaining ingredients and work into a smooth dough that releases easily from the bowl. Create a deep well in the flour, add dry yeast, malted barley flour or sugar, and the lukewarm milk. Measure your flour and add to a large mixing bowl. Pretzel salt is the coarse salt that you typically find on pretzels. Otherwise, you can use baking soda which will not give you the same results, though. If you are using lye, you will have to use it carefully: always wear gloves and googles, add the water to your pot first and THEN add the lye, and keep children away from it! Yes, it is also used for making soap but it is not only perfectly fine for pretzel making, it is THE ingredient that creates this authentic color and taste. To create the authentic pretzel flavor and color, you’ll want to use food-grade lye (find it here). The enzymes help the dough become more elastic and add a nice subtle malted flavor. The malted barley flour (find it here) is a typical ingredient for German pretzels. Often, I replace about 1/3 of the white flour with whole wheat flour. You can make these pretzels with regular AP or bread flour. I do recommend that you weigh the ingredients if you have a kitchen scale. 3.5 cups or 500 g of flour (wheat, spelt, or a bit of whole wheat).Since German soft pretzels can be difficult to get a hang of the first time, we’ve included the detailed pretzel recipe photos below.Here are the ingredients you need to make German pretzels: If you want to make authentic German pretzels, you can follow the German pretzel recipe card at the bottom of this post – and have a look at the pretzel web story for a recipe summary. The closest would be Obatzda or melted cheese on the Brezn! How to Make German Pretzels – Step by Step Instructions Sometimes in North America, you can buy a soft pretzel with a cheese dip (usually at a sports game) but this “dip” isn’t popular in Germany. These are generally called “soft pretzels” – which are the closest equivalent to an authentic German Laugenbrezeln. Kind of like the ones you’d find at a North American amusement park or county fair. While these snacks are also available in Germany, traditional German pretzels are a lot softer and larger. If you are from North America, you might mainly know pretzels out of a bag as a small crispy snack. One German pretzel with some classic Obatzda – the great Bavarian cheese spead! German Pretzels vs North American Pretzels So, we’re confident with our German pretzel recipe without lye since it still creates the perfect pretzels with a soft center and golden brown outside. We use baking soda and it gives the pretzels the same outer color. That’s why we – and many other non-professional bakers – don’t like use lye in our kitchen. Lye is a basic (on the pH scale) and dangerous chemical compound. The secret to German pretzels is to make them with lye – it’s how they get their color when baked. Lisa likes her pretzels warm out of the oven with a little bit of butter while Eric likes them with as much coarse salt as possible! Making German Pretzels Without Lye When Eric came along, pretzels became something we’d grab when on-the-run travelling from city to city by bus or train. Lisa grew up in Germany – she’s actually from Bavaria – so she used to eat pretzels all the time. You can find the same dough that these pretzels are made from also in the shape of a small “baguette” – then they are called Laugenstangen. There are different types of pretzels in Germany, but the Laugenbrezel is by far the most common one. Our German Pretzels were straight-up mouthwatering…Īs we mentioned, these pretzels are called Laugenbrezeln in Germany, sometimes also just Brezn, or even some other regional names.
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