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Brezeln / Pretzels


for the dough

  • 500g strong white flour
  • 300ml water
  • 7g dried yeast
  • 10g salt
  • 20g butter or olive oil

for the lye

  • 1 l water
  • 60g bicarbonate of soda
  • 6g salt


Mix the ingredients, and knead your dough for 10 minutes. Let rise for 1 hour.

Knead again, cut into 6 cigar-shaped rolls, and shape into Brezeln by rolling the individual rolls to a length of 40 cm, and then tying them into brezel shape. If you don't know how to do that, ask your mother. If your mother doesn't know, search on YouTube.

Let the Brezeln rise again for 10 minutes, and pre-heat your fan-assisted oven to 190 degrees C.

Mix 1 litre of water with 60g of bicarbonate of soda, and bring it to a boil. Put your brezeln one by one into the boiling water for 30 seconds, turn, and boil for another 30 seconds.

Take out of the water, put on a floured baking tray, let them rest for 20 minutes, and bake in the oven for 15 minutes.

Best eaten still warm with butter.

recipes/other/sourdough_brezeln.txt · Last modified: 2017/09/15 06:18 by christian