Thursday, October 22, 2009
Oh so yummy! These are pretty close to the real thing, German bretzel. I really didn't think that I could pull these off. I am only beginning to learn how to bake, so I felt that these were a challenge. Oh my! Delicious. And I have it, on good authority(from several Germans!) that they are good! the only difference that I am aware of is that instead of boiling in lye and water(which can make you ill if not done right) I boil in baking soda and water. I would really like to learn how to do it the old fashioned way, but that may take some practice. I also haven't gotten the hang of how to make the perfect pretzel shape. Oh well, I can't be perfect :)
Here is the recipe, give it a go and let me know how yours turn out!
1 package of Active dry yeast
1 c Warm water
2 1/2 To 3 cups all-purpose flour
2 Tblsp of Salad oil
1 Tblsp of Sugar
6 Tblsp of Baking soda in 6 cups water
Coarse salt (un-ground sea salt works great)
In a bowl , dissolve yeast in water. Add 1 1/2 cups of the flour,
the oil, and sugar. Beat for about 3 minutes to make a smooth batter.
Gradually stir in enough of the remaining flour to form a soft dough.
Turn out onto a floured board and knead until smooth and satiny
(about 5 minutes) adding flour as needed to prevent sticking.
Place dough in a greased bowl; turn over to grease top.
Cover and let rise in a warm place until double (about 1 hour).
Punch down dough, turn out onto a floured board, and divide into 12
pieces. Shape each into a smooth ball by gently kneading. Then roll
each into a smooth rope about 18 inches long, and twist into a pretzel
shape. Place slightly apart on a greased baking sheet turning
loose ends underneath. Let rise, uncovered, in a warm, draft free area
until puffy (about 25 minutes).
Meanwhile, in a 3-quart stainless steel or enameled pan (not aluminum)
bring soda water to a boil; adjust water to keep water boiling gently.
With a slotted spatula, lower 1 pretzel at a time into pan. Let simmer
for 10 seconds on each side, then lift from water, drain briefly on
spatula, and return to baking sheet. Let dry briefly, then sprinkle
with coarse salt and let stand, uncovered, until all have simmered.
Bake in a preheated 425 degree oven for 12 to 15 minutes or until
golden brown. Transfer to racks; serve warm with butter, mustard or
even cream cheese. Or let cool completely, wrap airtight, and freeze.
To reheat, place frozen on ungreased baking sheets and bake in a
preheated 400 degree oven for about 10 minutes or until hot.
Makes 1 dozen pretzels.