Nick of IMAfoodblog choosed a simple – but also difficult- theme for Bread Baking Day : “Something You’ve Never Made Before.” It is a simple theme because there are a lot of recipes I altways want to try – the difficult part was to pick one recipe.
After some musing I decided to try pretzels. Real pretzels made with real caustic lye of soda like the pretzels my grandparents always brought after visiting relatives in swabia. This pretzels are my standard with which I compare every pretzel.
I do some Internet research for a recipe, but at the end I decided to use the recipe in Michael Suas “Advanced Bread and Pastry”. The recipe use poolish, what it is not original for sure, but none of the recipes in the book I tried untill now failed. The only thing I miss in the recipe was how long I should place the pretzels in the lye.
And the pretzles and “Laugenstangen” (I don’t know how to translate this term) I get with this recipe were great! They had a fantastic ovenspring and their taste perfect! With such a pretzel I need just some butter, nothing else.
yield 20 pretzles or Laugenstangen
- 100g water
- 100g flour Typ 550
- 1g Hefe
- 900g flour Typ 550
- 275g water
- 250g milk
- 18g fresh yeast
- 20g salt
- 25g butter
- all Poolish
- 1 litre water
- 40g NaOH pellets
Mix water, flour and yeast for the poolish and ferment it overnight (12 to 16 hours).
The next mornig: Mix all incredients for the dough and knead it for about 3 min at low speed, then 6 min on high speed.
Ferment the dough for 30 hours.
Devide the dough into pices of 80g and form them to light balls. Rest them for 30 min.
Now roll the dough to a strand of 65 cm. The strand should be thick in the middle and really thin at the ends. Form to a pretzel and place on a well floured tray. Proof one hour on roomtemperatur, then place the tray 30 min in the fridge. This makes the dough firmer, so it easier to place the pretzel in the lye.
In the meantime prepare the lye and heat the oven to 220°C.
Caution: Always add the lye to the water, never the other way round! Rember the saying: Always do things as you oughta, add the lye to the water!
Dip the pretzels for 10 secundes in the lye, then take them out with a skimmer.
Place on a tray linned with baking parchment. Slash the thick part of the pretzel and bake it at 220°C for 15 min.