8/22/2023 0 Comments Kaiser natron btl.pulver![]() Roll this dough to a strand about 60 cm long, much thinner at the ends than in the middle. To form a pretzel, press a piece of dough flat and then roll it up tightly. Or use a digital kitchen scale to weigh 12 dough pieces of 90 grams each. Halve the dough, halve the two halves again, and then cut all 4 pieces into three pieces. Then cut the pretzel dough into 12 equal portions. The pretzel dough should be relatively firm and not sticky. Put the yeast, cold water, flour, salt and butter or margarine in a bowl and knead with a hand mixer (dough hook) for 5 minutes, or better in a food processor for 10 minutes to form a smooth dough. If you coat the baking paper on the top thinly but completely with cooking oil, baking paper can also be used quite well. Baking paper is less suitable for pretzels, as the caustic soda attacks the baking paper and the pretzels can be hard to loosen from the baking paper after baking. Grease the baking trays well or line with durable foil. No pre-ferment is necessary for the pretzels.įirst prepare two baking trays for the pretzels. The pretzel dough is processed cold, so the pretzels can be best shaped. Coarse salt for sprinkling (pretzel salt, hail salt) 500 ml sodium hydroxide, concentration 4% max. Ingredients for 12 pretzels (2 baking trays): If you have a freezer, it is therefore advisable to freeze the pretzels briefly before the lye.įor the pretzels the normal type 405 cake flour is not used, but rather the wheat and white bread type 550. The pretzels are made soft and slippery by the lye, and they are then difficult to put in a nice pretzel shape on the baking tray. The diluted lye is no longer corrosive after baking and the finished pretzels can be eaten without hesitation. ![]() The pretzel lye is corrosive, especially undiluted, and the safety precautions on the package should be strictly adhered to! (For example, use protective gloves and keep children safe). So, for example 50 ml of lye to 500 ml of water. I buy the lye in a mill shop, which calls it "Brezellauge ", has a concentration of 36% NaOH, and must be diluted 1:10 with water. The lye solution (E524 sodium hydroxide solution) can be obtained from the pharmacy or from a friendly baker who will provide you with some lye. You can also use dissolved baking soda instead of lye (for example, Kaiser Natron), but then the pretzels remain quite pale during baking and they do not taste that good for long. ![]() This recipe uses real lye, just like the bakers do. The pretzels are dipped in caustic soda before baking, which gives them their beautiful color and taste. You can also make the pretzels very easily yourself. The thin little arms get crispy while baking, and the thicker belly stays moist and fluffy. Pretzels with pretzel lye like the bakers themselves makeĬalories per pretzel pretzel about 225 cal
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