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Variety to Cooking Yummy Authentic German Pretzels

Hoping to eat Authentic German Pretzels a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with helpful procedures on preparing a Authentic German Pretzels like a famous chef made.

Authentic German Pretzels

We hope you got benefit from reading it, now let's go back to authentic german pretzels recipe. To cook authentic german pretzels you need 11 ingredients and 19 steps. Here is how you achieve that.

To make an unforgettable Authentic German Pretzels, below are the materials required:

  1. Get 200 grams of Bread flour (German grade Type 550).
  2. Use 4 grams of Salt.
  3. Use 10 grams of Sugar.
  4. Provide 94 grams of Water.
  5. Use 6 grams of Fresh yeast (or instant dry yeast).
  6. Take 14 grams of Fat (or shortening or unsalted butter).
  7. Prepare of Baking soda water.
  8. You need 700 ml of Water.
  9. Take 2 tbsp of Bicarbonate of soda (baking soda).
  10. Take of For the topping.
  11. Get 1 of as much (to taste) Rock salt.

After preparing the materials, now you are good to prepare your 5-star Authentic German Pretzels by following the guidances below:

  1. In a large bowl, dissolve the dry yeast in lukewarm water, and add the salt and sugar and mix well..
  2. Add the bread flour all at once, add the fat, then mix until no longer floury..
  3. Once the dough comes together, place it on a work surface and knead well for about 10 minutes while leaning your weight into the dough, kneading until the surface becomes glossy..
  4. Roll into a ball, place it in a bowl, cover with plastic wrap, and let sit for 20 minutes at room temperature (first proofing)..
  5. Divide the dough into 6 even pieces, then roll them into balls..
  6. Cover in plastic wrap and let rest for 20 minutes. (If the air is dry, place a damp towel over them.).
  7. With the sealed edge on top, flatten each ball into a 12 cm circle either with your palm or a rolling pin..
  8. Tightly roll each piece into a stick, making sure not to incorporate any air. (Cover in plastic wrap to prevent them from drying out.).
  9. Starting with the first rolled stick, use both hands to roll the stick into a 55-60 cm long strand..
  10. The strands should be thick in the center, and become narrow toward the last 10 cm on each end. Twist the ends around once..
  11. Affix the ends to the circular portion as shown to make the classic shape of a pretzel. If the dough doesn't stick, use a bit of water..
  12. Cut parchment paper into 12 x 12 cm sheets, place them on a baking tray, and lay the shaped dough on top. Cover in plastic wrap,and let sit for 20 minutes at room temperature for a second proofing..
  13. Dissolve the baking soda in 700 ml of water, bring it to a boil, turn off the heat, then dunk the shaped dough (still attached to the paper) in the baking soda water for about 15 seconds..
  14. From time to time, stir up the baking soda water to keep it uniform..
  15. Remove the parchment paper first, then, using a ladle strainer or similar utensil, remove the pretzels, and place them on a baking tray lined with parchment paper..
  16. Adjust the shapes, set aside for several minutes until the surface dries, then, using a razor or knife, slash along the edge where they have split from rising..
  17. Sprinkle rock salt along the slashed edge, then bake for 17 minutes in an oven preheated to 200°C (until golden brown)..
  18. The shapes of the pretzels sold in Germany vary according to the region they are made. The one on the left shows the Swabian-style of a narrow twisted portion with small loops..
  19. The pretzel in the center is the Bayern style. They do not slash them. The pretzel on the right is the Baden style, where the twisted portion is also thick. The loops are about the same size as the remaining hole..

In German it is called Bretzel , Brezl , or Breze , in Bavaria/Austria Brezn , in Vienna Brezerl , in Swabia Bretzle. The "Laufenbrezel" the German word for an authentic German pretzel is commonly found in A soft pretzel recipe that is crunchy on the outside, moist on the inside. A slight crunch when you bite into. SAVEUR Executive Food Editor demonstrates how to roll the perfect chewy and crusty pretzels at home, using a few simple techniques. Serve the golden-brown snacks with softened butter.

Recipe : Authentic German Pretzels

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step by step to make Authentic German Pretzels

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