Pretzels date back to medieval times when monks fashioned the dough to resemble praying hands. I will definitely be eating the pretzels I have made t not as good, I am afraid I will just have to go back to Germany to get the real thing. Milky
Ingredients – makes 8
500g plain flour
250ml lukewarm water
21g fresh yeast or 7g dried yeast
1 tbsp salt
1 tsp sugar
Coarse salt
Lye/sodium carbonate solution
Method
1.Place the flour, yeast, salt and sugar into a bowl and mix together.
2.Add the water and knead for 10 minutes or until the dough is smooth and elastic. Allow the dough to rest for 10 minutes.
3.Cut the dough into eight pieces and roll each into a 15-20cm length. Leave to rest for another five minutes (this will allow the gluten to relax and will make it easier to roll the dough out further).
4.Roll each piece out again to a length of around 40-50cm and shape into pretzels.
5.Put the pretzels in the freezer for around 10-15 minutes to strengthen the dough.
6.Make up the sodium carbonate solution by diluting 30g of sodium carbonate in 1 litre of water. Remove the pretzels from the freezer and dip in the solution.
7.Place on a greased baking tray and sprinkle with salt. Leave to rise for 20 minutes.
8.Bake at 200 degrees for around 20 minutes or until the pretzels are golden brown.
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