The Pretzel is a very common type of salty bread in the United States, Germany (where it originated) and other regions of the world that have been adopting the recipe and modifying it to their tastes. On this occasion we will show a simple and delicious preparation, which will result in a bread very similar to mold bread. Stay at recipesgartis.net and learn to prepare salty pretzels easily.
🚻 4 Diners | 🕘 2h 30m | 🍵 Between | 🤯 Medium |
Ingredients to make pretzels: |
1 cup of warm water 2 tablespoons of active dry yeast yeast rice 1 large egg unit 1 pinch of thick salt |
ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pretzels:
1. Take a medium bowl and add warm water and yeast, let stand for a few minutes. Then, stir to dissolve the yeast and add a cup and a half of flour, sugar and common salt. Mix with a spatula to form a flour mass like the one shown in the photograph.
2. To continue with the preparation of salty pretzels, knead with a low-speed blender for 5 minutes. If you do not have blender or kitchen robot, you can knead with your hands. If the dough is very sticky after 1 minute, add one more tablespoon of flour while batting the mixture. When you can form a ball, the dough is soft and slightly sticky, it will be ready.
3. Clean the bowl, join it with a little oil and put the dough back inside. Cover with a clean cloth and let it rest in a warm place until you double your volume. This can last around 1 hour.
4. When the dough has doubled its volume, place it on a slightly floured surface and divide it into 8 equal portions such as those shown in the image.
5. Take one of the portions, extend it with your hands and give it a long and thin cane or churro. Ideally, measure 50 centimeters long. Do this same process with all portions.
6. It crosses the ends of the cane and forms a bond as the one observed in the photograph.
7. Take the end below and pass it above the other, so that they cross again. Look at the image and perform the same knot.
8. Then, bend the knot down, placing it on the circle. Thus, we will shape Pretzel to each of the portions.
9. Put the pretzels on a baked tray previously lined with baking paper. Leave some separation between them, cover the rolls without pressing and let them rest for 20-30 minutes outside the oven.
10. Press the oven at 230ºC. When you observe that the Pretzels begin to swell, pour 8 cups of water in a deep pot and heat it over high heat. When it boils, add baking soda and syrup or brown sugar. The bicarbonate will make the water foam reach the edges of the pot, stir and dissolve these ingredients. Reduce the fire to medium. Then, introduce 2 or 3 pretzels into the water (as many as they think but without tightening with each other).
11. Slowly kitchen for 30 seconds, then use the sparkling to turn the pretzels. Kitchen for 30 more seconds, take them away and put them back on the baking sheet. You will see that after the bathroom the pretzels swell a little and acquire a wrinkled appearance.
12. When all pretzels have passed through the previous process, beat the egg with 2 tablespoons of warm water and ask them with this mixture. Sprinkle some salt.
13. Bake the salty pretzels for 12-15 minutes, or until they acquire a dark and bright brown tone. And ready! Place them on a rack to cool and rest. The ideal is to eat them cold or temperate. You can open them and fill them with ham and cheese, or sprinkle some thick salt and eat them like that. They are ideal for eating between hours or accompanying a snack based on canapés, temperate salad, tapas …