Pretzel (Brezel)
The knotted icon of German baking: a soft, chewy roll with a deep mahogany crust from its lye bath, sprinkled with coarse salt. Ingredients: wheat flour, yeast, water, malt, salt, food-grade lye solution (or baked baking-soda bath at home), coarse pretzel salt, butter for serving.
What it is
The knotted icon of German baking: a soft, chewy roll with a deep mahogany crust from its lye bath, sprinkled with coarse salt. Ingredients: wheat flour, yeast, water, malt, salt, food-grade lye solution (or baked baking-soda bath at home), coarse pretzel salt, butter for serving. Recipe: 1) Make a stiff yeast dough; rest. 2) Roll ropes, twist into the classic pretzel knot with a fat belly and thin arms. 3) Chill; dip briefly in the lye bath. 4) Salt, slash the belly, bake hot until lacquered. Serve: warm with butter (Butterbrezel), or beside Weisswurst and sweet mustard in Bavaria. Flavor: malty, salty, chewy-crusted. History: pretzels have marked bakers' guilds since the early Middle Ages; the lye bath was, legend claims, a happy accident in a Munich bakery. See also: Bratwurst, Sauerbraten.
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