Eat like a German - German Recipe:
Bettina's Bretzeln

Bettina's Bretzeln
Laugenbrezel
[ source: Wikipedia]

Serves: 4 persons

Prep time:
Cook time:
Total time:

Bettina is sharing her Bretzel recipe! If you like Bretzel - please try these. Very tasty, and a perfect side-dish for your dinner. Goes along well with a cold beer! Enjoy with mustard, butter or dry. I freeze these and reheat. My kids love them when buttered and with cinnamon and sugar too!

A bread pretzel popular in southern Germany and adjoining German-speaking areas, as well as in some areas of the United States, is basically made from wheat flour, water and yeast, glazed with egg wash, usually sprinkled with coarse salt, hand-sized and made for consumption on the same day. To avoid confusion with any other pretzel kind, German speakers call this variety Laugenbrezel (lye pretzel) because it is boiled in Lye Solution (NaOH) before baking.

In southern Germany and adjoining German-speaking areas pretzels have retained their original religious meanings and are still used in various traditions and festivals.

In some areas, on January 1, people give each other lightly sweetened yeast pretzels for good luck and good fortune. These New-Years pretzels are made in different sizes and can have a width of 50 centimetres (20 in) and more. Sometimes children visit their godparents to fetch their New Years pretzel. On May 1, love-struck boys used to paint a pretzel on the doors of the adored. On the other hand, an upside-down pretzel would have been a sign of disgrace. Especially Catholic areas, such as Austria, Bavaria or some parts of Swabia, know the "Palm pretzel" made for Palm Sunday celebrations. Sizes can range from 30 cm up to 1 metre and they can weigh up to 2.5 kg (6 lbs.). An old tradition on Palm Sunday dating back to 1533 is the outdoor pretzel market (Brezgenmarkt) in the Hungerbrunnen Valley near Heldenfingen.

[ source: wikipedia ]

Ingredients:

  • 1 pack of dry yeast or fresh yeast
  • 1 cup of luke warm water
  • 1 tsp.of sugar
  • 2 cups of flour
  • 2 tsp. of salt
  • 1.4 ounces or 40 gr. of butter

Procedure:

Mix yeast with sugar and water and let rise for a bit. Add flour in a bowl, make a dent in the middle, put yeast mix in and add butter. Mix well (I use my Kitchen Aid), put in a warm spot and let rise till size of dough has doubled. Then get some dough, roll in long thin strands and make a pretzel.

Heat up 12 cups of water with 3 tbs of baking soda. Bring to a boil and add the pretzels one by one. Let the sit in the water till they come ip to the surface...about 30 seconds. Put on a baking sheet and sprinkle with salt or other (sesame, seeds, poppy seeds, cumin...)

Bake at 375 for about 15 mins or until brown.

Enjoy with mustard, butter or dry. It is also possible to freeze them and reheat. They are especially tasty when buttered and with cinnamon and sugar too!

Enjoy all and don't forget to send me a pic of your creations!




Bettina Kraft
Bettina Kraft

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