4/5/2023 0 Comments Bavarian pretzelThen add the remaining ingredients and work into a smooth dough that releases easily from the bowl. Create a deep well in the flour, add dry yeast, malted barley flour or sugar, and the lukewarm milk. Measure your flour and add to a large mixing bowl. How to make German Pretzels Making the dough Pretzel salt is the coarse salt that you typically find on pretzels. Otherwise, you can use baking soda which will not give you the same results, though. If you are using lye, you will have to use it carefully: always wear gloves and googles, add the water to your pot first and THEN add the lye, and keep children away from it! Yes, it is also used for making soap but it is not only perfectly fine for pretzel-making, it is THE ingredient that creates this authentic color and taste. To create the authentic pretzel flavor and color, you’ll want to use food-grade lye (find it here). The enzymes help the dough become more elastic and add a nice subtle malted flavor. The malted barley flour (find it here) is a typical ingredient for German pretzels. Often, I replace about 1/3 of the white flour with whole wheat flour. You can make these pretzels with regular AP or bread flour. I do recommend that you weigh the ingredients if you have a kitchen scale. Here are the ingredients you need to make German pretzels:ģ.5 cups or 500 g of flour (wheat, spelt, or a bit of whole wheat)Ĭoarse pretzel salt Notes about the ingredients: ![]() Thus, in Germany pretzels are often called lye pretzels (Laugenbrezeln).Īt first, I was intimidated by using lye but with a few safety precautions, I soon found that the distinct pretzel flavor and color was worth the extra effort. This is called “maillard reaction”: a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor (source: ) Food grade lye is what gives them their reddish-brown color and typical pretzel taste. That means, that they have been dipped in lye. However, when you take a bite, there shouldn’t be any obvious sweetness.Īlso, German pretzels are lye pretzels. Yes, sometimes a bit of sugar or malted barley flour is added to feed the yeast. German pretzels are made from a yeast dough that is not sweet. ![]() Since then, I have been working on perfecting my recipe and my methods. ![]() They weren’t bad but they weren’t what I was looking for. Here’s a picture of my first attempt from a decade ago: But guess what? They are way too sweet! I mean, for a German pretzel.Īs with many foods, if I can’t get them here, I’ll just learn how to make them. I have found some good sources but the pretzels tend to be expensive. Probably because they’re not so readily available. Since having moved to the US, I have missed pretzels. You could also get them cut horizontally and spread with butter(FACT: Germans never eat their pretzels with mustard!). As kids in Stuttgart, we would walk by these little “huts” or stands that solely sold pretzels. When I was growing up in Germany, I always loved them but certainly took them for granted. This post contains affiliate links, which means I make a small commission at no extra cost to you.
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