And now we have 2012. I hope your new years eve was nice as the one we had!
We tried already our new year pretzel for a late breakfast, so there are no pictures of the pretzel as a whole.
This year I decided to bake it with a mild sourdough, water roux and less sugar. I kept the sourdough overnight at 25°C which gave it a delicious smell like yoghurt and slightly sour taste, which makes it perfect for a sweet dough.
The dough itself is very soft. Experience with handling soft dough is required, so for beginners I would suggest to prepare the dough with 50-60g less water. That would make handling much easier.
I kneaded the dough very long, so the gluten network was well developed and the bread could rise highly. Using Egg white keeps the crumb bright and white. I think its fit to the fresh new years morning and I used some frozen egg white from christmas baking.
The pretzel has a nice complex taste, a little bit of youghurt and has this slightly sweetness, that fits so well to both sweet jam and salty cheese.