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Pretzels, almost like from the Bakery

Pretzel sandwich

So I’m a little proud. I can’t stop looking at the pictures of my Pretzels. Aren’t they beautiful? And they taste almost like from the bakery. Who would have thought that? Years ago, I tried to bake Pretzels and I failed miserably. Baking Pretzels, or in German “Laugenbrezel” or in Bavaria “Brezn”, seemed so complicated to me at the time that I preferred to leave it to the professionals.

The thought of making pretzels alone can make you sweat of fear. No matter how wildly I could swirl strands of dough around in the air, I never was able to create perfect pretzels.

I’ve repressed and forgotten all of this, but then again I found myself in the kitchen, kneading and soaking the unbaked pretzels in baking soda, trembling…. and tata – the most beautiful of all pretzels came out of the oven.

Should I do a Lye (Sodium Hydroxide) or Baking Soda soak?

If you don’t want to mess with Food grade Lye or Sodium Hydroxide which requires safety goggles and gloves, you can soak the Pretzels in a prepared Baking Soda soak as below. It will have a very similar results, just follow the procedure below:

From the New York Times about soaking the pretzels in Baking Soda “Just spread a layer of baking soda on a foil-covered baking sheet and bake it at 250 to 300 degrees for an hour. You’ll lose about a third of the soda’s weight in water and carbon dioxide, but you gain a stronger alkali. In order to get that distinctive flavor and deep brown color, pretzel makers briefly dunk the shaped pieces of raw dough in a lye solution before baking them. Baked soda does a much better job of approximating true lye-dipped pretzels. Just dissolve 2/3 cup (about 100 grams) in 2 cups of water, immerse the formed raw pretzels in this solution for three to four minutes, rinse off the excess dipping solution in a large bowl of plain water, and bake”

Shaping then Pretzels:
Shaping Pretzels

  • Preparing the dough
  • Risen dough
  • dough, batter
  • Pretzel dough
  • boiling water, lye
  • Pretzel
  • German Pretzel, Brezel
  • Pretzel with Brie spread, Obatzda
  • Pretzel sticks
  • Pretzel stick, Laugenstangel
  • Pretzel, Laugenbrezel

The pretzels are loose and of course still warm. Something so fresh and also homemade plays in a completely different league. I will certainly reap a lot of admiration with my homemade pretzels!

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