You can’t go to Germany without eating a Brezel (pretzel in english). Though Pretzel’s are found more often in the south of Germany, different cultures have taken the original Pretzel recipe and made their own changes to the recipe. Take those pretzel’s in American shopping malls… nothing like the good old German brezel!
What you’ll need
40 g (1.4 oz) yeast
500g (18 oz) wheat flour
salt
5 g (0.2 oz) baking soda (NAHCO3)
water
25 g (0.9 oz) salt, salt grains
You need to dissolve the yeast in some lukewarm water. Next, sieve flour into a bowl and pour dissolved yeast into the center and mix with flour, start slowly from in enter. Then slowly add the lukewarm water and with some salt, knead the dough until it produces bubbles.
Make sure that the dough doesn’t stick to the bowl. Next, add flour to the dough. Then, start to cut the dough into 30 cm pieces. Leave the dough for about 10 minutes.
The water should be boiled with the baking soda. Simply let the Brezels slide in to the boiling water and after half a minute, take it out. Place it on a baking try that’s been fatted and sprinkle it with salt grains. Then simply bake it in the center of the preheated oven.Boil water with baking soda, let the Brezels slide into the boiling water and take out after half a minute, put on a fatted baking tray, sprinkle with coarse salt grains and bake in the center of preheated oven.
Source:NatureParkTravel
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Don’t use baking soda, they won’t produce the original German Brezel. A low-concentrated lye solution (3%) will produce the correct browning and crust for the brezel. Use caution when handling lye.