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Pretzels

Name: Pretzels
Prep time: 4 h 51 min
Cook time: 30 min
Total time: 5 h 21 min
Yield: 12 Pretzels
Cuisine: French
Ingredients: 100 ml milk; 500 g flour; 100 g butter; 20 g yeast; 9 g fine (or table) salt; 50 g Soured dough; 50 g poppy seeds; 50 g Bicarbonate of (baking) soda

Pretzels are bread sticks looped into a knot, probably with origins in southern Germany. The tops are sprinkled with poppy seeds or grains of coarse salt. Here is a fairly straightforward recipe that is simple to prepare.

151 K 4.8/5 (24 reviews)

5 hours 25 min. difficulté

Easy

4.85 €

12 Pretzels

8 Ingredients

Last modified on: October 24^th 2017

For 12 Pretzels, you will need:

1 100 ml milk
2 500 g flour
3 100 g butter
4 20 g yeast
5 9 g fine (or table) salt
6 50 g Soured dough (optional)
7 50 g poppy seeds
8 50 g Bicarbonate of (baking) soda
Total weight: 830 grams

Times for this recipe

Preparation: 1 hour 25 min.

Resting: 3 hours 30 min.

Cooking: 30 min.

All in all: 5 hours 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Put in a food-processor bowl: 100 ml milk, 500 g flour, 100 g butter, 20 g yeast, 9 g fine (or table) salt and, if possible, 50 g Soured dough.

Stage 2 - ⌛ 10 min.

Knead for 10 minutes on slow speed.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - ⌛ 2 hours

Gather the dough into one large ball and transfer this to another bowl, cover with a sheet of plastic.

Leave to rest for 2 hours, it's pointage (starting).

Stage 4 - ⌛ 5 min.

After this time, cut and weigh the dough into 100 g portions.

Stage 5 - ⌛ 8 min.

Roll these into balls. You can see the gesture in this video.

Stage 6 - ⌛ 30 min.

Cover the balls of dough with a sheet of plastic and leave to rest for 30 minutes.

Stage 7 - ⌛ 10 min.

After this time, roll out a ball of dough into a long "sausage" about 50 cm (25 inches) long, then wind it into the traditional pretzel shape. You can see how in the video at the side.

Make all the pretzels like this.

Stage 8 - ⌛ 1 hour 30 min.

Arrange the pretzels on a baking sheet, cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.

Stage 9 - ⌛ 10 min.

After this time, preheat the oven to 230°C (450°F).

Bring a pan with 1 litre of water to the boil and, when boiling, add the 50 g of bicarbonate of soda (be careful, as this reacts and may well make the pan boil over, so add it a little at a time).

Stage 10

Turn off the heat under the pan and plunge a pretzel into the water containing the bicarbonate of soda. It will sink, then rise back up to the surface...

Stage 11 - ⌛ 10 min.

...take it out with a skimmer and place it on the baking sheet.

Do this with all the pretzels.

This bath of bicarbonate of soda in water gives a sharp flavour to the pretzels.

Stage 12 - ⌛ 3 min.

Scatter poppy seeds or coarse salt crystals over the top of each pretzel.

Stage 13 - ⌛ 20 min.

Put in the oven immediately. It is important that the pretzels are still wet when they go into the oven, so that they will turn a lovely golden brown.

If you have to wait and your pretzels dry out, wet them again with a brush dipped in the pan of water and bicarbonate of soda.

Stage 14

Bake until they are just starting to brown and are still soft, about 20 minutes.

Leave to cool on a wire rack.

Remarks

To give that famous piquancy, professionals use caustic soda (well-diluted, of course), rather than baking soda.

And to drink?

To set the right mood, a good beer.

Keeping: A day or two in an airtight tin.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	70 RDI=30 %	400 RDI=40 %	120 RDI=20 %	2,940 RDI=150 %	12,300 RDI: 150 %
Per 100 g	8 RDI=3 %	50 RDI=5 %	10 RDI=2 %	350 RDI=20 %	1,480 RDI: 20 %
Per piece	5 RDI=2 %	30 RDI=3 %	9 RDI=1 %	240 RDI=10 %	1,030 RDI: 10 %