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Bretzels maison à la croûte acajou brillante parsemés de gros sel dans un panier, avec un bol d'Obatzda, de la moutarde à l'ancienne et une chope de bière sur une nappe bavaroise à losanges bleus et blancs
Team Curcuma

Soft pretzels with coarse salt (Laugenbrezel)

The real pretzel of Alsace and Bavaria: firm bread dough shaped into a knot, dipped for a few seconds in an alkaline bath of baked baking soda, then sprinkled with coarse salt. Shiny mahogany crust, fine soft crumb.
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Prep Time 40 minutes
Cook Time 20 minutes
Rising and resting 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings : 8 pretzels
Course : Appetizer
Cuisine : German
Calories : 255
Ingredients Préparation Notes

Ingredients
  

  • 500 g all-purpose flour
  • 280 ml lukewarm water
  • 10 g fresh yeast or 4 g instant yeast
  • 10 g fine salt
  • 30 g soft butter
  • 1 tsp sugar or malt
  • 1 l water for the bath
  • 60 g baked baking soda see notes
  • coarse salt for topping

Préparation
 

  1. Mix the flour, the yeast dissolved in the water, sugar, salt and butter. Knead for 10 minutes: the dough should be firm, smooth and barely sticky.
  2. Cover and leave to rise for 45 minutes at room temperature.
  3. Divide into 8 pieces of 100 g. Roll each into a 60 cm rope, thick in the middle and thin at the ends.
  4. Shape the knot: form a U, twist the ends twice and fold them down onto the belly. Place on a tray and chill uncovered for 30 minutes so the surface dries.
  5. Preheat the oven to 220 °C (425 °F). Bring the water to a simmer with the baked soda. Dip each pretzel for 20 to 30 seconds, lift out with a skimmer and place on a lined baking sheet.
  6. Slash the belly with a knife, sprinkle with coarse salt and bake for 15 to 18 minutes, until the crust is deep mahogany and shiny.

Notes

Baked baking soda (spread on a tray, 1 hour at 150 °C / 300 °F) is more alkaline than raw baking soda and gives a darker crust. Avoid aluminium pans and prolonged skin contact. Pretzels freeze very well without the salt.