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recipes:other:sourdough_brezeln
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| Both sides previous revision Previous revision Next revision | Previous revision | ||
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recipes:other:sourdough_brezeln [2017/09/15 06:16] christian [Brezeln / Pretzels] |
recipes:other:sourdough_brezeln [2017/09/15 06:18] (current) christian |
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| Line 6: | Line 6: | ||
| * 500g strong white flour | * 500g strong white flour | ||
| - | * 325ml water | + | * 300ml water |
| * 7g dried yeast | * 7g dried yeast | ||
| * 10g salt | * 10g salt | ||
| Line 16: | Line 16: | ||
| * 6g salt | * 6g salt | ||
| + | ===== Method ===== | ||
| Mix the ingredients, and knead your dough for 10 minutes. Let rise for 1 hour. | 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, but 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. | + | 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. |
| {{:recipes:other:img_20170914_203337533.jpg?300 |}}Let the Brezeln rise again for 10 minutes, and pre-heat your fan-assisted oven to 190 degrees C. | {{:recipes:other:img_20170914_203337533.jpg?300 |}}Let the Brezeln rise again for 10 minutes, and pre-heat your fan-assisted oven to 190 degrees C. | ||
| Line 27: | Line 28: | ||
| 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. | 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. | ||
| - | Voila, you are the Brezel King! | + | Best eaten still warm with butter. |
recipes/other/sourdough_brezeln.1505448961.txt.gz ยท Last modified: 2017/09/15 06:16 by christian
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