pretzel
Lye pastry, delicious as from the baker!
For this are needed
- 500 g wheat flour (type 550)
- 250 ml of cold milk
- 25 g of fresh yeast
- 12 g of honey
- 10 g salt
- 30 g lard or butter
For pre-season and main dough preparation
(Best after breakfast.)
- Weigh 500 g of wheat flour into the food processor. Prepare a chalice in the middle of the flour. Add the yeast, the honey and half the amount of milk (125ml).
- Yeast, honey u. Stir well with a spoon and then add a little flour, stir into the liquid until then
- pulpy dough has emerged.
- Finally, add the remaining 125 ml of milk, 30 g of lard or butter and to the edge, away from the batter and 10 g of salt.
- The whole thing wanders for about 6 hours in the refrigerator, in the upper floor!
The Brezellauge (SODIUM HYDROXIDE)
The processing of the genuine Brezellauge, as it is used only in bakeries, should be handled with a certain caution.
Rubber gloves u. Protective goggles would be advisable. You can get them in some pharmacies, drugstore or over the internet.
In plastic containers - processing and storage - unproblematic.
The application of a 4% lye
- 1 liter of cold water in a flat-wide locomotive Give Loco Tank (18 X 27cm) or similar.
- Slowly pour 40 g of lye pellets into the water (risk of splashing) and close the container carefully. Put aside.
6 hours later
Dough production
Remove the working bowl for the food processor from the refrigerator and let it run immediately. 6 minutes slowly and 4 minutes fast. The dough has a relatively firm structure, which also characterizes lager pretzels. necessary is.
Work up the lye parts (weigh and shape)
- The dough is weighed into 80g pieces. It should be 10 parts, which are then shaped round. After a short relaxation time, the pieces are rolled into strands (15-20 cm).
- In the meantime, a board or sheet is addressed with towels and dusted with a potato starch or white flour evenly.
- The strands are all rolled evenly to be brought after a short relaxation time, about 5 minutes, in a length of 30-35 cm, which are becoming thinner and thinner at the ends and have a small Knuppel. These then after loops, right u. on the left of the finished pretzel, as final points come to bear.
- Preheat oven to 250 ° C.
Gar and standby time
Have the pretzels in abundance increased a little (half Gare), the parts come in normal weather, so not cold, on the balcony or terrace to get out there ..., so to speak ... To Verhauten to thereby expand their volume to be able to.
But if it is already cold outside, you have to let the parts fully ripen, and then they will first rustle.
The verhauten and the freezing, one makes for 2 reasons.
- That the pretzel retains its shape during leaching.
- But also that the lye is absorbed only from the surface of the pretzel and does not draw into the interior, otherwise it may taste soapy.
The leaching, salting u. To cut
You need:
- Disposable gloves
- 1 goggles, diving goggles also works
- 1 very sharp knife
- lye
- coarse salt
- Plastic skimmer
- 1Teflon-duration baking foil
It continues like this
- On the baking sheet should not ordinary baking paper, but a long-lasting foil with a teflon coating. You can easily use it several times for this action.
- Place the pretzels with the kneading (closing) upwards, on top of the foam trowel, briefly immerse in the lye and place with the trowel again on the baking tray covered with the foil.
- 5 pretzels could just fit on a sheet - that's up to you.
The baking of pretzels
- Now sprinkle the pretzels with the hail salt and cut into the bulbous center, a deep slit. This is also very well a razor blade. But watch out!
- Then the whole thing off, in the hot oven. As Laugegebäck does not like steam, the oven door should be set so that a
- small gap remains open. Or you put a fork or spoon in the top of the door. Now the steam can always escape. And so pretzels, or lye pastries in general, do not lose their luster either.
- With a baking time of 10-15 minutes, the oven temperature can stay that way. Unless you have a very hot stove, you should set it back to 230 ° C after the shot.
- If you do that, the Laugebrezeln are guaranteed to come from your baker. From taste to silence.
Have fun while baking!
