BAVARIAN STYLE PRETZEL

Malzemeler

For the Dough:

4 cups / 500 g Soft Wheat Flour

260 ml / 9 oz Ice-cold Water

25 g / 2 tbsp Softened Butter

1 tsp Diastatic Malt

7 g / 1 packet Dry Yeast

10 g / ½ tbsp Salt

For the Lye:

1 liter Water

40g Sodium Hydroxide

Also needed:

Pretzel salt

Yöntemler

Combine flour, salt, malt, yeast, butter, and water.

Knead dough for 15 minutes.

Rest dough for 10 minutes.

Shape dough into 90 g rolls and keep them in the fridge.

Shape the dough into pretzels one by one.

Rest the shaped pretzels in the fridge for 1 hour.

Dip the pretzels into the lye for 10-15 seconds each. Drain solution from pretzel as much as possible.(wear gloves & safety glasses) and place onto Silpat on stainless sheet.

sprinkle the pretzels with salt and cut the belly.

Bake the pretzels immediately for 12 to 15 minutes at 465 degrees Fahrenheit (240 degrees Celsius).

Notlar

Brezen Pretzel recipe from New Heirloom Kitchen

https://www.youtube.com/watch?v=j0BrR6KFYuo

1. Use low protein flour, e.g. cake or pastry flour or Italian Tipo 00

2. Use Diastatic Malt

3. DO NOT rehydrate yeast. Cake is preferred. (21 Gm cake = 7 Gm dry yeast)

4. Use Ice Cold Water (temp < 50F) the colder - the better

5. Try to keep dough cold while working it.