Bread 🍂
Swabian pretzel
The Swabian ones have an incision on top, more fat and are more bulbous than Bavarian ones
Keywords:
Portions:
9 Brezel à 80 gAdjust Amount:
Ingredients
500 g
White flour, wheat
260 g
Water, ice cold (below 10°C)
10 g
Salt
20 g
Fresh yeast
25 g
Lard (alternatively: butter)
15 g
Baking malt (alternatively: honey)
Coarse-grained salt
~1 L
Caustic soda 4% (40 g sodium hydroxide to 1 L water)
On the Plate:
2-10 hInstructions
- Knead the ingredients together to form a smooth dough (machine: 5 minutes slow, 8 minutes fast, by hand: 15 minutes)
- Leave the dough to rest for 10-15 minutes. Then cut into 9 approx. 90 g pieces. Cover and leave to rest for 10 minutes
- Cover and leave to rest for 10 minutes
- Preform the dough pieces into a slightly elongated shape.
- Twist the pretzel. The Swabian pretzel is known for its thick belly and thin ends.
- Cover the pretzel with a cloth and leave to rise for 20 minutes.
- Now leave the pretzel to rise uncovered in the fridge for at least 1 hour. You can also leave the pretzel to rest overnight. A skin should also develop here to protect it from the lye later.
- Preheat the oven to 240°C top/bottom heat. Preferably with a baking steel/stone.
- (If sodium hydroxide is used: First pour 1 L of water into a bowl. Then add 40 g of hydroxide. Stir continuously until the hydroxide is completely dissolved).
- Dip the pretzel in the baking soda and then place on baking paper. Use gloves. The bicarbonate of soda can be reused a few times until it becomes cloudy.
- Sprinkle the pretzel salt on the belly of the pretzel and then cut deep into the belly. (approx. 2 cm deep)
- Bake for approx. 11 minutes.
- Leave to cool on a wire rack. Spray with a little water for extra shine.
Last modified: Jun 27, 2023, 08:55 PM