3/5/2023 0 Comments German pretzel![]() Place the flour in a large bowl, make a well in the middle, and crumble the yeast into it.Martin’s Day, is a famous version here in Germany. The “Martinsbrezel,” baked and sold on St. Nevertheless, there are in fact particular types made especially to satisfy your sweet tooth. It may be a matter of taste, but sometimes I really enjoy that mix of salty and sweet! Although salted, they can also be enjoyed with sweet spreads like jam or honey. Lye pretzels (and those boiled in baking soda) have a crunchy, salty crust outside with fluffy yeast dough inside. That’s what I like to do, and the recipe that I share below uses this method. Instead of using lye, similar results can be achieved by boiling in a baking soda solution. Though it’s diluted significantly when this method is used, the baker should certainly be cautious, and protect her eyes and hands. But lye is caustic, and this can be a dangerous process to take on in one’s home kitchen.Īfter all, it’s the main ingredient in drain cleaner. Traditionally, this kind is dunked into a lye solution before baking, and it is sprinkled with coarse sea or kosher salt, or caraway seeds.īoiling in a lye (or sodium hydroxide) solution before baking improves the texture of the dough, and helps to create that brown crust. ![]() The type of pretzel described in this recipe is a typical widespread German variety – it is commonly known in Germany as the “lye pretzel.” ![]() I’m absolutely positive that your own baked goods won’t outlast the next century, as the ten pieces you get out of this recipe will be gone long before then. Coarse chunks of sea or kosher salt (or caraway seeds) differentiate the German/Bavarian lye pretzel. They are a good choice for day trips with your family or to bring with you to dinner parties, because you can easily wrap them up and take them with you.ĭid you know that archaeologists found the oldest ever baked pretzel during excavations in Regensburg, Germany in March 2015?Īpparently, it seems someone must have forgotten to turn off the oven – the pretzel survived for 250 years because it was totally carbonized. Why not serve some freshly baked ones for dipping or nibbling at your next celebration? Ingredients: Water, wheat flour, barley malt, yeast, maple fiber.Even though they require some time and patience to prepare, pretzels are a great snack at any time. Enjoy with sweet mustard or butter and jam.Bake in toaster oven at 350☏ for 5 minutes, until crispy brown.Spray frozen or refrigerated pretzels with a little water and sprinkle coarsely ground salt on top, as desired.Extra shipping and packaging charges will apply. Please refrigerate or refreeze immediately after receipt of the shipment. The pretzels may arrive cool or at room temperature, depending on the shipping time and outside temperatures. The Thermal Shield and Ice packs keep the products cold during most of the shipping time. Between May and October, please choose only 3 Day, 2-Day or Next Day Delivery Options during checkout, if you include any perishable food product in your cart. We will only ship perishables in Thermal Cool Shield with ice packs. They have a crunchy crust and are soft inside.īefore you purchase this item, please review our Perishables Shipping Policy ![]() Please refrigerate immediately and consume within 3 days.Įach bun weighs about 4 oz and is 5" x 5" x 2" in size. The pretzels are baked by hand, immediately frozen and shipped insulated packaging with ice to keep fresh. Serve with any of our frozen or jarred sausages. A perfect baked staple for any Oktoberfest party, dinner, or breakfast. Authentic freshly baked Bavarian beer garden pretzels, made by our Bavarian baker Harald "Hank" Ward in Maryland based on traditional Bavarian recipes and artisan baking craft. ![]()
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