{"id":2514,"date":"2010-05-24T11:10:05","date_gmt":"2010-05-24T09:10:05","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/05\/burger-brezeln-bread-baking-day-30\/"},"modified":"2017-04-21T19:51:15","modified_gmt":"2017-04-21T17:51:15","slug":"burger-brezeln-bread-baking-day-30","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/05\/burger-brezeln-bread-baking-day-30\/","title":{"rendered":"Burger Pretzels – Bread Baking Day #30"},"content":{"rendered":"

$\"Burger$ <\/p>\n

Bread Baking Day\u2019s<\/a> Topic is \u201cBreads with a Twist\u201d and its hostess is Natashya form Living in the kitchen with puppies<\/a>. While still thinking about a recipe I saw a show on TV where they explained how to make \u201cBurger pretzels\u201d. This is a local speciality which is selled mostly around the castle Schloss Burg<\/a> and which is part of the \u201cBergische Kaffeetafel\u201d. This is a tradition similar to afternoon tea in Greatbritain. The \u201cBergische Kaffeetafel\u201d is served with Coffee from the Dr\u00f6ppelminna<\/a>, the dark rye Schwarzbrot, sweet white bread called Stuten or Platz, heartshaped waffles, rice pudding with sugar and cinnamon, Burger pretzels, curd, sugar beet molasses, cheese and bacon.<\/p>\n

This preztels have not the typical form of a pretzel we know from South Germany but its ends are twisted for four times.<\/p>\n

I liked the Idea to make this kind of local speciality for bread baking day immediately.So I checked\u00a0 the cookbook Einladung zur Bergischen Kaffeetafel<\/a> from Andrea Jungbluth-Zehnpfennig for the recipe. I was a little bit puzzled because the recipe called for a pinch of baking powder but when I checked the recipes available in the web all had some baking powder included. So I stick to the recipe. I only changed the preparation a little bit and add the sugar add the end to the dough.<\/p>\n

The taste of the pretzels reminds of zwieback but they have a softer crumb. They are a nice treat with a cup of coffee (Dip (\u2018Zopp\u2019)them in the coffee, that is the traditional way to eat them). For me they could be less sweet but the boyfriend likes them this way.<\/p>\n

Burger Brezeln<\/u><\/h1>\n
yields 20 pretzels of 20g each<\/p>\n
Preferment<\/strong>:<\/p>\n
\n
5g fresh yeast<\/li>\n
50g water<\/li>\n
50g flour Type 550<\/li>\n<\/ul>\n
Dough:<\/strong><\/p>\n
\n
whole preferment<\/li>\n
200g flour Type 550<\/li>\n
2g baking powder<\/li>\n
75g water<\/li>\n
1 pinch salt<\/li>\n
40 g soft butter<\/li>\n
100 g sugar<\/li>\n<\/ul>\n
Preferment: Dissolve yeast in water and stir the mixture into the flour. Ferment for 30 min.<\/p>\n
Dough: Now mix the flour with salt and baking powder and add this as well as butter and water to the preferment. Knead for about 5 min (with Hand) untill a smooth and firm dough develops.Now add the sugar in small steps. Add always a tablespoon at once and knead in between always for 1 min. You can feel how the sugar draws the water out of the dough. The dough becomes soft and a little bit sticky.<\/p>\n
Ferment for 30 min.<\/p>\n
Divide the dough in pieces of 20g each. Roll each piece into a strand of 35 cm and form a loop. Twist the ends around each other for four times, then lay them under the middle part of the loop to form a pretzel.<\/p>\n
Place the pretzels on a paper lined baking tray and proof for one hour.<\/p>\n
Bake at 175\u00b0C for about 20 min.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bread Baking Day\u2019s Topic is \u201cBreads with a Twist\u201d and its hostess is Natashya form Living in the kitchen with puppies. While still thinking about a recipe I saw a show on TV where they explained how to make \u201cBurger pretzels\u201d. This is a local speciality which is selled mostly around the castle Schloss Burg […]<\/p>\n","protected":false},"author":1,"featured_media":20416,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[4,19],"tags":[85,273,315],"class_list":["post-2514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread-baking-day","category-kuchen-und-geback","tag-bread-baking-day","tag-nur-mit-hefe","tag-regional"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=2514"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2514\/revisions"}],"predecessor-version":[{"id":20415,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2514\/revisions\/20415"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20416"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}