German Soda Pretzels (Pretzeln) by Annabelle’s Lair

[BakerAunt]

German Soda Pretzels (Pretzeln)
Submitted by Annabelle's Lair on January 14, 2015 at 4:06 pm

Traditionally pretzels are eaten while consuming beer in Germany especially in the state of Bayern (Bavaria). There is another type of pretzel known as Laugenprezel "lye roll" which is [uploader's note: the rest is missing.]

Yield: 8 pretzels
Source: Woodlandgardner "Ulrich"

For the dough:
1 cup (225 ml) water
1 tsp (4 g) brown sugar
1 tsp (4 g) dry yeast
3 cups (400 g) all purpose flour (I use King Arthur unbleached flour)
1 tsp (6 g) sea salt
3 tablespoons (40 g) butter

For the soda water:
11 cups (2.5L) water
1 1/2 tablespoons (7g) baking soda

In a mixing bowl of stand mixer combine water, brown sugar, yeast, and let sit 5-10 minutes until yeast dissolves.

Then add to yeast flour, sea salt, butter, and knead for 5 minutes.

First rising: cover dough with plastic bag (creates terrarium effect) and let proof for 1 to 1 1/2 hours depending on room temperature.

Scale out dough into 8 equal pieces and place in plastic bag to keep dough pieces from drying out.

Roll out each dough ball into a log shape and moisten with water if dough is dry. Place back in bag.

Roll out dough shaped logs into long strings, moisten dough if dry while rolling. Shape pretzels and lay on tea towel.

Bring to boil water, baking soda, and boil pretzels 1 minute on each side.

Preheat oven to 410F.

Line baking sheet with parchment paper, lay boiled pretzels on baking sheet, and sprinkle with kosher salt.

Bake on 410F for 30-35 minutes or until golden brown.

comments
Submitted by Annabelle's Lair on Fri, 2015-02-06 00:29.
kandoo, I went through and updated the measurements for you. Good luck. If you have any questions pls ask. thanks

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• This topic was modified 9 years, 5 months ago by BakerAunt.

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