Ep. 1: pretzel from Frau Merkel

This year all articles with my kitchen experiments will be labeled “kitchen disaster”. Because there will be recipes for disasters as big as me <3 For everyone else there are specialized sites. 🙂

At the end of last year I wanted to make breadsticks. From the recipe on the net it seemed super simple and easy, only in reality it was the opposite. Instead of breadsticks, I got some kind of long pizza dough, in which you could have broken your teeth after a few days…

This episode calmed me down for a month or so (also the 2 extra pounds :))), I just remembered the Bavarian pretzels and said, ok, let’s see how they are made and if they can be reproduced at home.

I came across 2 types of dough – one that looks like pizza dough, only it’s made with measured ingredients and not out of sight, as I usually do (lol Claudia!); the second one has milk and butter in it – we will experiment one day with this variant and come back with the conclusions.

For the dough from which I got 10 pieces: 10 g of yeast (1 sachet), 30 grams of sugar (1 tablespoon), 300 ml of lukewarm water, salt to taste – leave for a few minutes, to activate the yeast, 500 g of flour. I forgot the salt – I usually forget something :)) – and I kneaded with the robot for about 5 minutes and finally with my hand, to mix all the ingredients well. Leave to rise for about an hour until it doubles in volume, then mix a few times, the air bubbles come out and portion in 10. And now comes the super cool part: each piece is shaped like a pretzel, with the middle part thicker and the other rolled, to get an 8 form. Before baking, put each pretzel for 10 seconds in a solution with baking soda – in a pot with 3.5 l of hot water, on the fire, add 3 tablespoons of baking soda and mix. Put the pretzels from the baking soda solution on baking paper, cut lightly on the thick side, sprinkle with coarse salt and then bake in the oven at the right heat, 20-30 minutes, until colored. Mine came out with a taste of sticks, crispy on the outside and fluffy on the inside and kind of lost their pretzel shape, because they didn’t have enough space in the tray :))) But it’s ok, that I can use them for sandwiches 🙂

And if you don’t take my word for it, this link leads to a video with a nice guy, who does about the same thing, only puts brown sugar and mixes the yeast directly into the dough.

The last pretzel I baked kept its shape, although it looks sadder than its colleagues. It’s not bad, I don’t think it will last too long :))

See here all the disasters in the kitchen. 🙂

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