{"id":3582,"date":"2012-01-01T14:13:08","date_gmt":"2012-01-01T13:13:08","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3582"},"modified":"2024-12-30T10:13:15","modified_gmt":"2024-12-30T09:13:15","slug":"neujahrsbretzel-mit-sauerteig","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/01\/neujahrsbretzel-mit-sauerteig\/","title":{"rendered":"New year pretzel with Sourdough"},"content":{"rendered":"

$\"Neujahrsbretzel\"$ And now we have 2012. I hope your new years eve was nice as the one we had!<\/p>\n

We tried already our new year pretzel for a late breakfast, so there are no pictures of the pretzel as a whole.<\/p>\n

This year I decided to bake it with a mild sourdough, water roux and less sugar. I kept the sourdough overnight at 25\u00b0C which gave it a delicious smell like yoghurt and slightly sour taste, which makes it perfect for a sweet dough.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

<\/p>\n

New year pretzel with Sourdough<\/u><\/h2>\n
Sourdough<\/strong><\/p>\n
\n
140g water<\/li>\n
200g flour Type 550<\/li>\n
70g Starter<\/li>\n<\/ul>\n
Water roux<\/strong><\/p>\n
\n
60 g flour Type 550<\/li>\n
300g water<\/li>\n<\/ul>\n
Dough<\/strong><\/p>\n
\n
800g flour type 550<\/li>\n
150g water<\/li>\n
100g egg white (of 3 middle size eggs)<\/li>\n
50g sugar<\/li>\n
100g Butter<\/li>\n
10g Salt<\/li>\n
10g fresh yeast<\/li>\n<\/ul>\n
Glazing<\/strong><\/p>\n
\n
1 Egg<\/li>\n
almond slices<\/li>\n<\/ul>\n
Mix all ingredients for the sourdough and ferment overnight (12 to 16 hours) on a warm place (about 25\u00b0C).<\/p>\n
For the water roux whisk water and flour until lump free, then heat it up to 65\u00b0C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.<\/p>\n
Dissolve the yeast in water, add flour, egg white, water roux<\/a>, sourdough and knead 5 min at slowest speed, then around 11 min on fast speed until complete gluten development. Now add sugar and butter and knead for about 2 min until butter and sugar are complete incooperated.<\/p>\n
Ferment for 2 hours.<\/p>\n
Divide the dough into nine pieces and roll into strands of 80 cm length and braid three braids using three strands. Form each braid to a pretzel.<\/p>\n
Alternativ you can use can make only one pretzel and use the remaing dough for a bread. Divide it into 4 parts of about 250g each. Form them to balls and let them Rest for 20 min. Roll each Ball into a long thin oval. Fold the long sides into the middle to form an rectangle. From the short roll tightly\u00a0 to a log. Now roll it again along the seam to an long, thin oval, fold the long sides into the middle and roll again tightly to a log. The log should be as long as the baking pan is wide. Place four logs in a buttered pan (30 cm long) .<\/p>\n
Proof for\u00a0 2.5hours.<\/p>\n
Glaze with whisked egg and sprinkle with almond slices.<\/p>\n
Bake at 200\u00b0C for 35 min.<\/p>\n
<\/p>\n
I sent this to yeastspotting<\/a>, Susans weekly showcase of yeastbaked goods!<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":1,"featured_media":20133,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,2],"tags":[245,268,339],"class_list":["post-3582","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-besondere-gelegenheiten","tag-mandeln","tag-neujahr","tag-sauerteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3582","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=3582"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3582\/revisions"}],"predecessor-version":[{"id":20132,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3582\/revisions\/20132"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20133"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}