Drive away with green broad beans and ricotta
Bakery products from Germany
Pretzel or savory Bretzel
Pretzel or savory Bretzel
ready in
55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The Pretzel or Bretzel is a type of bread with a characteristic ring shape with the knotted ends typical of the German countries based on flour, yeast and water and often accompanied by bratwurst, sauerkraut, mustard and beer.
preparation
step 1
In a bowl, start by adding flour, sugar, salt and a tablespoon of oil. With the help of a wooden spoon, mix all the ingredients well. Dissolve the yeast in the milk and mix it a little at a time with the flour mixture
step 2
Work the dough on a pastry board until it forms a smooth and soft dough. Transfer the dough into a terrine covered with transparent film and let it rise for at least 2 hours.
step 3
Once the leavening time has elapsed, cut the dough into 14 parts and start spreading each dough giving it the shape of a small loaf (the central part must be thicker). Cross the loaf and give it the classic pretzel shape.
step 4
In the meantime, when you cross all the pretzels, boil the water with 2 tablespoons of bicarbonate in a large pot. As soon as the water reaches the boil, dip the two pretzels at a time for about 30-40 seconds.
step 5
Transfer the pretzels to a clean cloth to dry and drain. Transfer the pretzels onto a baking sheet lined with baking paper, brush them with milk and sprinkle with poppy seeds or coarse salt.
step 6
Cook the pretzels in a ventilated oven at 180 ° C for 35-40 minutes until they are golden brown on the surface. Serve warm or warm.