Laugenbrezel

This recipe comes from the 2011 australian gourmet traveller pg 32

10 grams dry yeast                    

2tsp caster sugar

2 tsp sea salt

4   1/2 cups bread flour

40 gm softened butter

310 ml water

1/4 cupbicarbonate of soda

1 egg yolk for brushing

Sea salt flakes or Rock Salt

Because I use the breadmaker I put all the ingredients in it except for the bicarb, salt  and egg yolk and set it on the dough cycle.

Otherwise; you need to combine yeast,  sugar and 2 tsps salt with 60 ml warm water. Cover and set aside till foaming about 5-7 mins

Add flour and 25oml water and knead until smooth

Transfer to a lightly oiled bowl cover and leave to rise until doubled  in size

Knock back dough and divide into 6 pieces roll each piece to a 45 cm long cylinder 45cm long (wet hands slightly to assist with rolling)

Bring ends inwards and cross over once, then twist once more. Fold back and press ends onto thicker side  to create the pretzel shape. Place on a tray lined with baking paper.

Pre heat oven to  200c.  Bring 5 litres of water to the simmer in a large saucepan over medium heat.  Add bicarbonate of soda, stir to combine,  then carefully add pretzels one at a time and blanch, turning once, until floating and slightly puffed (30 seconds). Remove witha slotted spoon and place on oven trays lined with baking paper. Brush with egg yolk, scatter with salt and bake, swapping trays halfway through cooking, until golden brown. (15-20 mins)

Serve warm.

One response to “Laugenbrezel

  1. Pingback: A very lazy day | goldcoastgardendiary

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