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Homemade Bavarian Pretzels | Crispy & Fresh
(0)
175 min
Under an hour
Knuspr-Küche
Frisch gebackene, goldbraune Brezeln sind der Inbegriff bayerischer Gemütlichkeit. Mit diesem traditionellen Rezept zaubern Sie den Klassiker ganz einfach in der eigenen Küche. Ob als herzhafter Snack zur Brotzeit, als Beilage zum Bier oder einfach pur mit etwas Butter – diese selbstgemachten Brezeln überzeugen durch ihre knusprige Kruste und den herrlich weichen Kern. Ein Hauch von grobem Meersalz rundet das Geschmackserlebnis perfekt ab. Holen Sie sich das bayerische Lebensgefühl direkt nach Hause!
Preparation method
Prepare the preferment
In a small bowl, dissolve 10 g of yeast in 40 ml of lukewarm water and stir in 30 g of flour. Cover with cling film and let ripen for 2 hours at room temperature.
Make the dough and let it rise
In the bowl of a stand mixer, add 160 ml of lukewarm water, 50 ml of milk, the preferment, the remaining 10 g of yeast, the remaining 420 g of flour, as well as butter, salt, and oil. Knead on medium speed for about 10 minutes until a firm dough forms.
Lightly flour the work surface and turn out the dough onto it. Shape into a ball with your hands, cover with a clean kitchen towel, and let rise in a warm place for 30 minutes until its volume has doubled. Afterward, briefly knead the dough again, shape it back into a ball, and let it rest, covered, for another 30 minutes.
Chef's tip
For the typical lye flavor, you can use real caustic soda solution instead of simply boiling in water (please observe safety instructions!).
The pretzels taste best fresh, still slightly warm with a thick layer of butter.
Ingredients
Nutritional values
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