German · Bread
Laugenbrezeln
- Advanced
- 2 h
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts.
Ingredients
- 500g flour, 10g salt, 7g yeast, 280ml water, 30g soft butter
- Lye bath: 30g food-grade lye (NaOH) in 1L cold water, gloves and care, or the timid road: 80g baked baking soda
- Coarse pretzel salt
- Nothing else; the shape and the bath are the recipe
- Butter for Butterbrezeln, the Bavarian breakfast
The skills inside
Allergen screen
Found: gluten · dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Stiff dough; knead well; rest 30 min. Roll long ropes, fat-bellied, thin-armed; twist into pretzels. 30 min
- Chill uncovered 1 h: a dry skin takes the lye evenly. 60 min
- Dip 10 seconds in the lye bath (gloves!); salt; slash the fat belly.
- Bake 220°C, 14–16 min to mahogany. The crumb inside stays snow-white. 16 min
At the Table
- The Pour
- Grüner Veltliner or dry Riesling
- Also Right
- Cru Beaujolais
- From the Taps
- Farmhouse saison
- Zero-Proof
- Cloudy apple juice, chilled
Pork loves fruit and gentle sweetness: orchard-note whites and low-tannin reds flatter it where heavy oak flattens.
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