German pretzel: step-by-step recipe, preparation method and types. German classic: Pretzel German bagels with salt as they are called

Pretzel is a famous German pretzel (bread), made according to an original recipe, in a proprietary shape unique to this product.

This product is the calling card of the South of Germany. In Bavaria (and not only) pretzel is the best snack to accompany beer. At the well-known Oktoberfest, the symbols of the holiday are beer and the original pretzel.

In honor of pretzel, carnivals are held on the banks of the Rhine. The holiday takes place annually in July and lasts six days and nights. And in the city of Mainz they choose the queen of pretzels.

This delicious bread is present at holiday fairs and celebrations in Germany, some areas of Poland and France. In many countries, supermarkets sell beer snacks in the form of miniature pretzels.

Legends of the German pretzel

There are several legends associated with the history of pretzel.

The German pretzel (pretzel), the recipe for which has been known in the country since the 14th century, is still a favorite pastry and the emblem of all bakers in Germany. And one of the stories of the origin of pretzel is connected with an inventive baker who baked a bun for the formidable king, through which you can see the sun three times.

The word Brezitella means hands in Old German. For many, the shape of the pretzel resembles the hands of a monk crossed in prayer. The thin ends of the pretzel are the arms, the plump parts of the baked goods are the body or stomach.

Two provinces of Germany (Bovaria and Swabria) argue about the primacy of the origin of the pretzel. In Swabria they bake pretzel with different thicknesses of “handles” and “body”; it is plumper and cuts are made on its crust.

In Bovaria, the pretzel has an almost regular round shape, the thickness of the weaves is the same

Traditions and symbols

Pretzels were initially available only to the nobility; common people were forbidden to bake or eat them. But gradually, easy-to-make baked goods spread throughout Germany, as well as in neighboring countries. Pretzel, the recipe for which does not require expensive ingredients or complex baking technologies, has become one of the holiday delicacies in Europe.

Traditionally, pretzels are given to each other by lovers. After all, the shape of a pretzel resembles two crossed rings. Or maybe someone will see a loving heart in him? They are served at weddings. The woven pretzel symbolizes the strength of family ties.

Pretzels are a must-have treat for Easter and New Year's dinners.

Christians believe that the three “holes” in the pretzel symbolize the Holy Trinity. The pretzel brings prosperity, good luck and spiritual integrity.

Features of baking pretzels

The German pretzel, the recipe for which involves obtaining a pretzel with a delicious brown crispy crust, has its own tricks in preparation. To obtain the crust effect, a special manufacturing technology is used: before baking, the molded pretzels are dipped for thirty seconds in a boiling soda solution, then baked on a baking sheet in the oven. After bathing in lye, pretzels acquire a characteristic color and unique taste.

This method has its own legend. They say that a careless baker's assistant got lazy and, instead of icing, dipped the pretzels into a vat of dishwashing lye. According to another legend: the cat waved its tail and threw them into the notorious vat of soda. Whatever happened in the 14th century, we can now enjoy a pretzel with an “alkaline” delicious crust. Pretzel, the recipe for which has become a classic thanks to its know-how, is baked all over Germany.

Nutritional value of pretzel

Premium wheat flour, yeast, malt, water - the products that make up a German pretzel. The recipe allows you to bake a pretzel with many nutritional benefits. One hundred grams of classic pretzel contains:

• vitamins of group B (B1, B2, B6, B9), K, E, PP;
• macroelements zinc, selenium, iron, copper;
• trace elements sodium, calcium, potassium, magnesium, phosphorus;
• saturated fatty acids - 4.5 grams;
• ash - 2.66 grams;
• cholesterol -17.7 milligrams;
• dietary fiber - 1.7 grams.

One hundred grams of pretzel contains:

• 300 kilocalories;
• fat - 6 grams;
• proteins - 20 grams;
• carbohydrates - 35 grams.

Pretzel: classic recipe with photos

According to the classic recipe, amazing pretzels are baked with salt or sesame seeds.

Pretzel with salt, the recipe for which has remained unchanged for many centuries, is still popular and considered a classic.

To prepare 10 pieces of pretzels you need:

• premium wheat flour - two glasses without top;
• water (for dough) - three quarters of a glass of warm boiled water;
• water (for lauge) - one liter;
• yeast - one teaspoon;
• butter or rendered fat (pork) - one teaspoon;
• baking powder for dough - one teaspoon;
• fine table salt (for dough) - half a teaspoon;
• coarse salt - to taste for sprinkling;
• baking soda (for lauge) - one tablespoon with top.

Pour warm water into a small container, add yeast, stir well and leave for ten minutes. At this time, mix the flour, baking powder and fine salt, then crumble the butter and mix everything well. Then add yeast dissolved in water and knead into a stiff dough.

Cover the kneaded dough with a canvas towel or cling film and leave in a warm place. It should "fit".

After about an hour and a half or two hours, the dough will double to triple in volume. It should be kneaded, divided into ten parts, and rolled into balls. The pretzel dough is ready.

The sausage must be rolled so that the edges are thin and the middle part is thick. To do this, take the workpiece by the ends, lift it above the table and swing it (like a swing), gradually the middle part thickens, and the sausage takes on the desired shape.

Make a pretzel from the blank. The recipe with photo shows a diagram of how to roll a sausage into a pretzel.

Make ten pretzels in this manner. Next, dilute about thirty grams of baking soda (one heaped tablespoon) in one liter of water, put the solution on the fire and bring to a boil. Then reduce the heat and lower the pretzel into a hot (not boiling!) soda solution (lauge) for one minute. The pretzel should float, then remove it with a slotted spoon. You can use any utensils for this except aluminum. If the pretzel doesn't float, it means the dough hasn't risen enough.

Boil all the dough pieces in this way, then place them on a baking sheet, sprinkle with coarse salt and bake at a temperature of two hundred degrees.

After 25 minutes, the pretzels, the recipe with photos of which is described step by step above, will be covered with a crispy brown crust and will be ready to serve.

Sweet Pretzel Recipe

There are many variations of pretzel baking in Germany. For children and those with a sweet tooth, they came up with a sweet pretzel. Its recipe is slightly different from the classic one, but the baking form remains the same.

This homemade sweet pretzel recipe requires the following ingredients:

• premium wheat flour - 5 cups;
• milk - 1.5 cups;
• dry yeast - 7 grams or fresh 30 grams;
• granulated sugar - 12 tablespoons;
• table salt - 0.5 teaspoon;
• sunflower oil - 5 tablespoons;
• powdered sugar - to taste;
• chicken egg - 1 piece.

Dissolve yeast in warm milk. Mix sifted flour with sugar and salt. Add a chicken egg and butter to the milk with yeast. Mix everything well and pour into the mixture. Knead the dough, leave it in a warm place for 1.5-2 hours. After the dough has risen and its volume has doubled, knead again and divide into parts.

Make a pretzel from each portion according to the pattern indicated in the previous recipe. Sweet pretzels do not need to be bathed in alkali, but immediately placed on a baking sheet, left for 30 minutes, then baked at 200 degrees for about 20 minutes.

Grease the finished pretzels with butter and sprinkle with powdered sugar (or poppy seeds, or cover with glaze). Sweet pretzel is ready!

Pretzel puff recipe

To prepare sweet pretzels, not only yeast dough is used, but also puff pastry.

Pretzel, the recipe of which involves puff pastry, is easy to prepare in the home kitchen, and the result will delight both children and adults.

Required Products:

• puff pastry - ready-made packaging 500 grams;
• ground nuts - hazelnuts to taste;
• chicken egg - 1 piece;
• chocolate paste (ready) - 4 tablespoons;
• granulated sugar (coarse), nuts - to taste.

Mix ground nuts with chocolate paste. Unroll one sheet of puff pastry, spread with chocolate spread with nuts, place a second sheet of dough on top, press the structure on top with your palms.

Cut the dough into strips, twist them into ropes and roll them into a pretzel shape. Place the prepared pretzels on a greased baking sheet.

Mix the yolk of one egg with a small amount of water, brush the pretzels with this mixture before baking, sprinkle them with nuts or sugar and bake at 190 degrees until crispy.

A delicious dessert is ready.

Pretzel "Bavarian" with poppy seeds and sesame seeds

In Bavaria, in every family, not a single breakfast is complete without pretzels, which are eaten with cheese and spread with butter. German housewives, based on the classics, bake these buns, crispy on top and soft inside, according to their own recipes.

We offer one of them.

Pretzel, the recipe for which is used in home baking, requires the following set of products:

• yeast - 1 teaspoon dry or 15 grams fresh;
• premium flour - 500 grams;
• fine salt - 1 teaspoon;
• granulated sugar - 1 teaspoon;
• olive oil - 2 tablespoons;
• water - 160 grams;
• milk - 160 grams;
• baking soda - 1.5 tablespoons;
• water - 1.5 liters;
• sesame, poppy seeds - to taste.

Dissolve yeast in warm water and milk (liquids take 320 grams), add granulated sugar, mix, add a little flour (about one hundred and fifty grams). Mix everything well and put in a warm place for 1-1.5 hours.

Then pour the rest of the flour, salt and butter into the dough. Knead everything well. The dough should be elastic and not stick to your hands. Leave it for 1 hour in a warm place, then knead it again and put it in a warm place for another 1 hour. As a result, the volume of the dough should double.

Preheat the oven to 200 degrees. Divide the dough into balls the size of a fist, then roll them into sausages, as indicated in the recipe with the photo, and shape them into pretzels. Leave them on the baking sheet for 15 minutes.

Pour one and a half liters of water into a saucepan and put on fire, carefully pour soda into boiling water. Place the pretzels in a boiling soda solution for 30 seconds; they will float to the surface and double in volume. Carefully remove from the solution with a slotted spoon and place on a baking tray. Remember: the slotted spoon should not be aluminum.

Sprinkle the pretzels with poppy seeds, sesame seeds, and salt as desired and immediately place in the oven.

After 15 minutes the pretzels will be a nice brown color. They are ready.

Puff or yeast?

Salty pretzels are made from yeast dough, sweet ones - preferably from puff pastry. German housewives prepare homemade pretzels according to their own recipes, using their little secrets.

There is an original dessert recipe for pretzel at home based on a mixture of puff pastry and yeast dough.

To prepare this pretzel you need:

• premium wheat flour - 350 grams;
• chicken egg - 1 piece;
• dry yeast - 7 or 10 grams;
• granulated sugar - 100 grams;
• butter (or margarine) - 300 grams;
• milk - 125 grams;
• salt - to taste;
• puff pastry (ready) - 400 grams.

First, the yeast dough is prepared. To do this, add granulated sugar, dry yeast, salt, warm (but not hot!) milk, egg and 50 grams of butter or margarine to the sifted flour. Mix everything well and knead the dough. Next, gradually add 250 grams of softened butter or margarine to the dough.

Roll the dough into a ball and put it in the refrigerator.

Thaw the puff pastry at room temperature.

Roll out the chilled yeast dough into a rectangular layer measuring 40 centimeters by 30 centimeters.

Place a layer of puff pastry measuring 20 centimeters by 30 centimeters on top of this layer. Wrap the remaining yeast dough onto the puff pastry. Roll out the resulting layer well to a size of 40 by 30 centimeters. Place the remaining puff pastry on top of the resulting sheet of dough. Press the dough well with your hands and refrigerate for 1 hour.

Next, roll out the dough well again into a thin sheet, cut into long strips, twist them and form pretzels. Brush the pretzels prepared for baking with a mixture of eggs and milk, sprinkle (optional) with coarse sugar, sesame seeds or nuts. Bake in the oven for 15 or twenty minutes at 180 degrees. The oven should be preheated.

Original sweet pretzels are ready for tea or coffee!

Conclusion

Pretzels are very popular in Germany. There are many original expressions associated with them.

If a German says: “Do you think I’m salting a pretzel here?” This means that he is warning someone not to command them. The phrase "having a pretzel on your face" means "drinking too much." “Give a pretzel” - to offend verbally or physically.

If a Volkswagen Beetle gets into an accident, they say “the beetle has a pretzel.”

Pretzels are baked in huge quantities throughout Germany; pretzels prepared by hand according to original recipes are still valued. If you visit this country, be sure to try the famous pastries.

Try making pretzels, the classic recipe for which is given in this article, treat yourself and your loved ones with a delicious delicacy.

The cooking technology is original, but quite feasible even for an inexperienced cook. Products are available and inexpensive. Prepare the pretzel, the recipe with photo will help you. Cook with love and everything will work out.

Bon appetit!

How about we spoil the kids?

Or!!! Let's put men in a festive mood both on a cold, dank autumn day and at any other time of the year?

I’ll say right away that I am not a fan of any kind of drinking, including beer drinking. But I’m not an ardent, salivating opponent of beer either.

Everything should be in moderation.
Like 50 grams of cold vodka with fiery borscht,
Yes, even if you step towards the table from the cold...
At least this combination is described by people who are moderate in their consumption of alcoholic beverages, who understand that a glass of wine goes with a delicious dish
in good company at a beautiful table is simply necessary, I like it.

Although I don’t drink vodka either - I’m not Russian at all.

So, is your husband or friend dreaming about Oktoberfest?
About a beer party with a Bavarian flavor?
Or wants to watch another heartbreaking football report while drinking beer?

You can assume a lot of mystery when preparing Uberrashung.

By the way, for reference... a mug of beer costs 10 euros at the festival.
Try to find another place to stay for the night. During the holidays in Munich and the surrounding area, prices in hotels and country guesthouses skyrocket. Yes, and they must be ordered in advance, otherwise they will lie somewhere restless (and the police will be watching!).
Parking the car is also difficult...
Behind the wheel? We remember! The police are on alert!

Busty pullets? Oh well...
To get a job there as a waitress, you just need to somehow get around a bunch of competitors.
And they work there for years, because the business is very profitable. They buy beer from the beer company, resell it to customers, and plus receive tips from red-faced men, inflamed by the atmosphere and beer yeast. So there is mainly a contingent of middle-aged ladies there.

And also a visa, travel costs...

You can get very good money from a man for something like this
to make his dreams and his ladies' wishes come true!

Well, even if you don’t charge them money for travel and so on, but even 5 euros for a glass of beer, and a couple of euros for a pretzel... that’s not bad!
For such an occasion, you can wear a long skirt with a very open blouse.

In general, we train in advance, bake pretzels, so that in case of a crazy beer party idea
be fully prepared!

Well, actually, pretzels are delicious things that are also suitable for ordinary treats.
And the kids like it. Just maybe, for the kids, don’t go overboard with the salt...

Whole grain sourdough pretzels with sea salt

Elena, offering her recipe for pretzels with whole grain flour, correctly writes that they are mainly baked from white flour, but whole grain is a tribute to a healthy lifestyle.
Therefore, I will give Elena’s recipe in full. And I myself will bake with white flour.
In Germany, wheat flour type 405 is premium flour.
I have already baked with whole grain. Everything worked out, they rose, gave a crust, the taste was very... bready. That is, I then got an interesting shaped bread, and even with a soda crust.
The Bavarian husband had no complaints then. But I looked at his face when he didn’t feel the expected taste, and decided that next time it would be traditional.
And now this time has come.

I would like to immediately say a few words about the features of working with dough. It is not fermented, as is usually the case with bread dough. That is, it is kneaded and then almost immediately cut into identical pieces, the pieces are rolled out, etc.
For the dough;
15 gr. mature sourdough (I have rye with tsz flour (author))
125 gr. water;
200 gr. wheat flour 1c.
As always, mix in the evening, cover with film or something else so that the surface does not weather, and leave until the morning, for 10-12 hours, until ripe. The finished dough will rise and bubble holes will be visible on the surface.

Knead the dough, take:
All sourdough;
175 gr. Water;
300 gr. Whole grain wheat flour;
50 gr. Butter (those who are fasting can take 50 ml of vegetable oil, I did so);
20 gr. Sahara;
10 gr. Salt.

For "lauge"
2-2.5 l. water;
2 tbsp. l. baking soda.

For sprinkling:
Coarse sea salt

Mix all the ingredients except the butter into a smooth dough, add the butter at the very end and knead until the butter is completely incorporated into the dough. Let the finished dough rest for 30 minutes.

Divide it into 8 identical pieces, round each piece and leave it alone for 10-15 minutes, covered with film.

Yes, there is an option for baking buns from this dough. They are scalded in the same way as pretzels before baking. Only a cross-shaped incision is made first.
I would then try to form about 10 such buns from this amount of dough.
Yes, and very little ones are sold... with what is generally known to compare? Nothing comes to mind, so if you cut these blanks into three more parts, at least, and form new balls from them, then you will get these little buns.
Here children in bakeries are simply treated to such things.

Place the bun on a table dusted with flour and roll it out thinly with a rolling pin from the center to the edges.

Roll the resulting thin cake into a tight roll, keeping your hands close to the edge. We pinch the edges and place on a towel.
We roll out the rolls from the remaining “koloboks” in the same way.
Roll out the rolls into thin pancake ropes.

Now roll out the pretzel dough. We do this in exactly the same way as with challah strands: holding our hands closer to the edges of the roll, we roll vigorously from ourselves to ourselves, while the middle of the roll begins to sway back and forth. It is important that the table is dry and clean, without flour, otherwise the tourniquet will move around the table and will not roll out. If the surface of the tourniquet has dried, you can lightly walk over it with slightly damp, but not wet, hands. We form a pretzel from the rolled out rope, pinching the two “tails” well.

Attention!!! Again! The table must be absolutely dry, without any flour on it. Otherwise, our roll will not be able to roll into a long thing with a plump belly and thinning edges..
So: put your hands on the ends of the roll and roll it back and forth, the belly of the workpiece will move at this time, our roll is ready to form a pretzel.

In this article we want to tell you about the famous German pretzel. The recipe for this classic dish is quite easy, and the composition includes only simple ingredients. However, there are many varieties of it, which differ in composition and preparation technology. How to make sweet and savory pretzels at home? You will find the classic recipe in the material.

A little history

There is still debate among scientists about when and where the first German kalach appeared. Some associate its origins with a guilty baker who received a pardon for making bread for the king, through which you can look at the sun three times. Some argue that it was all a happy accident, and some even blame the cat, who swept the roll into a vat of dishwashing lye. One way or another, the modern pretzel has become the calling card of German confectioners and has become widely known throughout the world.

German pretzels. Recipe and types

Salty pretzels - a classic How to make German pretzel at home? The recipe is simple:

• Dilute a teaspoon of dry yeast in 125 ml of warm water with a little sugar.
• Sift 250 grams of flour and add half a teaspoon of salt to it.
• Add 50 grams of butter to the flour and rub the ingredients into crumbs with your hands.
• Add diluted yeast to it and knead into a soft dough.
• Place the finished product in a warm place and leave it alone for an hour and a half.
• When the dough has increased in volume, divide it into ten equal balls and roll into ropes with a thick center and thin ends.
• To get the right pretzel look, connect the ends in the middle, turn them 180 degrees and press them to the thickest part.
• Add a spoonful of baking soda to one liter of water and bring the solution to a boil. Dip the pieces into the liquid for 30 seconds, and then carefully place them on a baking sheet lined with baking paper and greased with butter.
• When the pretzels are dry, sprinkle them with salt (can be cumin or sesame seeds) and place in a preheated oven.

In 20 minutes the original appetizer will be ready. We told you how to make a simple pretzel. The recipe and cooking method, as you can see, will not cause any difficulties even for novice cooks. However, there are many varieties of this dish, and we will list only a few of them:

• Nussbrezel - This pretzel is made with puff pastry and topped with nuts.
• Palmbrezel is a pretzel from Swabia, based on a sweet yeast dough.
• Martinsbrezel - These pretzels are baked during the holidays and decorated with colorful ground sugar.
• Olgabrezeln is a pretzel made famous by the Queen of Württemberg, in whose honor it is baked.
• Puddingbrezel is a delicacy made by confectioners living along the Rhine. Both halves of the pretzel are filled with vanilla-infused pudding.

In each locality, pretzels differ slightly in composition, preparation methods, and even appearance. Read on for recipes to learn how to prepare a delicious German treat.

Festive treat

The Germans love delicious pretzels so much that they even made it a symbol of a popular festival that lasts for five whole days. The Speyer Pretzel Carnival takes place in the second half of July on the Upper Rhine. There is also a festival dedicated to pretzel, which is organized every three years by the city of Bottrop.

Pretzel abroad

The popular German treat is also prepared in other European countries. Pretzel also took root in the United States, but there it became sweeter and softer. Now it is produced in almost all large cities of the country and is offered to customers with the addition of soft cheese. In Vyborg, Russia, residents also love pretzels, but present them to customers under the name viipurinrinkeli.

Salty pretzel

Every resident of Germany knows the recipe for a German pretzel, since this snack is especially popular in the south of the country. Here it is served in beer restaurants, cozy cafes and, of course, cooked independently. In bakeries and pastry shops, delicacies are given in different forms. These can be figures in the form of men, animals or household items. However, a classic pretzel still looks like a pretzel, which consists of two parts:

• The first is the Ärmchen, (hands) or thin ends of the bread rope.
• The second is the Bauh, (belly) or middle of the pretzel.

How to cook a real German pretzel? Read the step-by-step recipe below:

• Dilute one teaspoon of yeast in 125 ml of warm water.
• Sift 250 grams of flour into a separate cup, add baking powder and half a teaspoon of salt.
• Add one teaspoon of oil to the dry mixture and grind everything into crumbs.
• Combine the prepared products and knead a thick dough. After this, cover it with cling film and place it in a warm place for a couple of hours.
• When the dough has risen, press it down with your hands, place it on the work surface and divide it into ten equal pieces.
• Roll the blanks into ropes with a thick middle and thin ends. To give them the desired shape, grab the ends with your hands, lift the sausage and swing it over the table.
• Give the pretzel the classic shape, which is poetically called the “crossed arms of a monk” or the “head on the crossed arms of the poor baker’s wife.” Don’t worry if everything doesn’t turn out as it should: the treat will still be delicious.
• Pour one liter of water into a saucepan, add two heaped teaspoons of soda to it and put on fire. When the solution is hot enough, use a slotted spoon to lower the pretzels into the solution for one minute.
• Place the wet pretzels on a baking sheet greased with butter, sprinkle them with coarse salt and place in the oven for 20 minutes.

Serve the finished dish to the table as an appetizer.

Bavarian pretzel recipe

Since ancient times, Bavarian bakers have given their apprentices the simple task of salting pretzels. Since then, this activity has become a household name, and the expression is used when a person is doing something insignificant and unimportant. Question: “What do you think, I’m salting the pretzel here?” usually asked by someone who wants to emphasize that they cannot be commanded. How can you prepare the famous Bavarian pretzel? The recipe is simple:

• Mix two teaspoons of salt with 650 grams of sifted flour.
• Dilute 450 ml of warm milk with seven grams of dry yeast and one teaspoon of sugar.
• Combine the products and then knead them into an elastic dough. If necessary, add more flour to it.
• Once the dough has risen, divide it into 12 equal parts.
• Roll each piece into a rope and build a classic Bavarian pretzel.
• Put five teaspoons of soda in one liter of water, heat the mixture over the fire, and when it boils, drop the pretzels into it and hold each for half a minute.
• Place the pretzels on a baking sheet, sprinkle with grated cheese and salt, then bake in the preheated oven.

When your pretzels have turned a nice brown color, remove them from the oven, place them on a platter and serve.

Swabian pretzel

In some areas of Germany, the famous pretzels are made from fluffy dough and decorated with colorful sugar. The recipe for pretzel at home is quite simple:

• Sift 350 grams of white flour through a sieve, add salt to taste, a bag (10 grams) of dry yeast and a little vanillin.
• Separately, grind 100 grams of sugar and one chicken egg. Add to them 125 ml of warm milk and 250 grams of melted butter.
• Combine the prepared products together and knead them into a thick dough. If you wish, you can use a bread maker or a mixer with dough attachments.
• Place the finished product in the refrigerator for some time.
• Thaw 400 grams of ready-made puff pastry at room temperature.
• Divide the chilled yeast dough into two parts and roll each into a fairly thin layer.
• Place four pieces of puff pastry and yeast dough on top of each other, press them together, cover with film and place in the refrigerator.
• After an hour, take out the workpiece, cut it into strips, roll each into a rope and give them the shape of a pretzel.
• Place the pretzels on a baking sheet lined with parchment, let them stand for a quarter of an hour, then brush with egg, sprinkle with pearl sugar and chopped nuts.

Bake the treat until golden brown in a preheated oven.

Curd pretzels

The pretzel, the recipe for which we will post below, will appeal to lovers of cottage cheese baking:

• Melt 150 grams of margarine and then mix it with 250 grams of cottage cheese.
• Add to the mixture one tablespoon of vegetable oil, one chicken egg, three tablespoons of sugar and a little vanilla.
• Knead the dough, divide it into several parts and shape each into pretzels.

Bake the treat until done in a well-heated oven.

"Sparrows"

We have already mentioned that the famous German pastry can be given many forms. This time we suggest you make it look like little birds. How to cook Bavarian pretzel (pretzel)? You can read the recipe below:

• Place 600 grams of flour, two teaspoons of salt, seven grams of yeast and a little sugar in a large bowl.
• Gradually begin to pour warm milk into the products, not forgetting to knead the dough.
• Cover the finished product with a towel and place in a warm place for one hour.
• Once the dough has risen, divide it into 12 pieces, roll each into a log, and then tie each into a knot.
• Boil one liter of water, then put three tablespoons of soda in the pan. Dip the “birds” into the liquid for half a minute, and then place them on a baking sheet.

Make slits in the tails with a knife, sprinkle the buns with poppy seeds or grated cheese, and then bake them until done.

Pretzel puff

How to make flaky German pretzel? The recipe is in front of you:

• Finely chop 100 grams of marzipan with a knife.
• Grate the lemon zest on a fine grater.
• Grind 100 grams of hazelnuts and fry them in a dry frying pan. Don't forget to stir, otherwise the product will burn and the pretzels will taste bitter.
• Place the prepared products in a blender, add one chicken egg, five tablespoons of sugar, half a teaspoon of salt, four tablespoons of rum and a teaspoon of cinnamon. Beat the ingredients until smooth.
• Thaw the puff pastry in the refrigerator, then roll it out and cut it into two squares 25 by 25 cm. After that, brush them with water using a silicone brush and apply the nut filling in an even layer. Place the preparations in the refrigerator for a quarter of an hour.
• When the specified time has passed, cut the layers of dough into strips, roll each into a rope and shape them into German pretzels.

Place the pretzels on a baking sheet, brush them with yolk and bake until done in a preheated oven.

Pretzels on beer

Here is another common and very popular Swabian recipe. Pretzel with salt is prepared as follows:

• Warm 220 grams of light beer on the stove, and then add two teaspoons of sugar to it.
• Combine 320 grams of white flour with 25 grams of dry yeast.
• Knead the dough from the prepared products, 30 grams of butter and two teaspoons of salt.
• Place the product in a warm place and leave it alone for 45 minutes.
• Once the dough has risen, divide it into eight pieces and form into classic German pretzels.
• Dip the workpieces into boiling water with salt diluted in it, and then transfer to an oiled silicone mat.

Sprinkle pretzels with coarse salt and bake until done.

Conclusion

We will be glad if you like the famous German pretzel. You can take the recipe for the treat from our article and surprise your family with an original snack. Decorate your pastries with salt, nuts, marzipan or cheese, and then serve for breakfast or evening tea.

Pretzels are baked goods made from yeast dough, made in the form of pretzels with three holes. In Germany, the image of a pretzel can be found on the signs of almost all bakeries and bakeries - this symbol has been used since the 14th century. At that time, pretzels were always baked from sweet dough and most often for children. And later the recipe was slightly changed, increasing the amount of salt. These pretzels are traditionally served with beer in Bavaria.
German pretzels are prepared in a special way. Small (about 8-10 cm in diameter) pretzels are formed from yeast dough. Before baking, they are dipped for 30 - 40 seconds in a weak soda solution, due to which they acquire a characteristic brownish color in the oven when baked. The recipe uses mustard oil for the dough; it gives the pretzels a characteristic spicy note. Mustard oil can be replaced with sunflower or butter; this will not significantly affect the taste of the pretzels.

Taste Info Buns

Ingredients

• Wheat flour – 350 g;
• Water – 150 ml;
• Yeast (dry) – 2 tsp;
• Sugar – 1 tsp;
• Salt - 1.5 tsp;
• Mustard oil – 2 tbsp;
• Soda – 1 tsp. (with a slide);
• Sesame – 2 tsp.

How to make pretzel buns for beer

Prepare the dough by dissolving a teaspoon of sugar and dry instant yeast in water heated to 37 degrees. The mixture should stand for 10 -15 minutes until it starts to foam. This indicates that the yeast has come to life and the dough can be kneaded.


Add salt and mustard oil to the dough. Mix the ingredients.


Then add flour and knead into a plastic dough. It should be soft enough and not stick to your hands.


You can immediately begin shaping the products. Sprinkle the cutting surface with flour, just a little, otherwise the dough will be difficult to roll out. Then divide the dough into 10 identical pieces, roll each into a thin rope. From these strips, form a pretzel, as in the photo. Leave the pretzels to rise in a warm place.

In the meantime, boil a liter of water and dissolve a teaspoon of soda in it. Carefully drop the pretzels one at a time into the boiling solution. The flour product, if it fits well, should float on the surface of the water. Gently press the pretzel down with a slotted spoon so that it is thoroughly soaked in the soda solution.


Cook the pretzels for no longer than 30 - 40 seconds. Then remove them from the water with a slotted spoon and place them on a clean kitchen towel, sprinkle with sesame seeds. Before baking, pretzels must be cooled for 15-20 minutes.


Place parchment paper on a baking sheet and grease it with vegetable oil - these additional procedures will prevent the pretzels from sticking to the bottom of the pan during baking. Now place the pretzels 2 - 3 cm apart from each other. Please note that they will increase in size a little more in the oven. Bake the pretzels at 230 degrees for 20 - 25 minutes until golden brown.

Cooking instructions

3 hours 30 minutes Print

1. Take the butter out of the refrigerator.

2. Take 250 ml of warm water (about 40 degrees). If you don’t have a thermometer, then mix boiled water at room temperature and boiling water in a ratio of 4:1. Pour sugar and yeast into it, stir and leave to dissolve. Crib How to prepare yeast

3. Pour 500 g of flour, 1 teaspoon of salt and 1 teaspoon of baking powder into a bowl for kneading the dough. I don’t sift through anything, but don’t deny yourself this pleasure if you want. Stir, add butter and grind it into fine crumbs. You don't need a mixer for this: it's easy and pleasant to do with your hands. Flour seeder tool Flour must be sifted even if you grind it yourself and guarantee the absence of lumps and pellets. Waking up through the sieve, the flour is loosened, saturated with oxygen, the dough rises better and then has a better texture. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

4. Now add water with yeast here and knead the dough. It will stop sticking to your hands very quickly. Knead the dough for about ten minutes, put it in a large deep bowl, cover with a towel and put in a warm place for two hours. During this time the dough should rise.

5. After the dough has risen, divide it into 8 equal parts. We thoroughly knead each part, roll it into a small pancake, now roll it into a roll and begin to roll it into a long sausage of uniform thickness. The rolling technology is the same as when you were a child using plasticine. Attention! The dough will shrink, so in the end we need to stretch our dough rope quite strongly: about 60–70 cm. Now fold the dough rope in half, cross the ends at about two-fifths of the length from the ends, twist them in the same place again, and We fasten the ends to the dough loop that we made. In total, we got a pretzel or a kind of cracker of an increased size. We do this with all the remaining pieces. On average, it takes me 3-4 minutes to make each pretzel. Turn the oven on high (for me it's about 230 degrees).

6. By the time you have molded all the pretzels, you should have two liters of boiling water. Add 5 teaspoons of baking soda and drop two pretzels into it. As soon as they emerge, time it for two minutes. After two minutes, take them out and place them on a towel. You do the same with the others.

7. After all the pretzels are “cooked,” we make small cuts (right along the top, for beauty) and sprinkle with coarse sea salt.

8. Place baking paper on a baking sheet, place the pretzels on it and put it in the oven for 17–20 minutes. I set it to 200–220 degrees in non-convection mode. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

9. After 20 minutes, you take the browned pretzels out of the oven. The whole house will smell incredibly delicious with delicate butter and baked goods, but pull yourself together and let them cool a little. An excellent option for breakfast, as a snack for beer and fish, instead of bread for broths. By the way, they don’t lose anything at all if you heat them in the microwave; on the contrary, I like them even better.
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