Whenever I’ve visited Germany, I’ve always sought out the bakeries for the fresh pretzels and especially the laugenbrezel type. These pretzels taste quite specific and I was keen to see if I could recreate the taste and texture. Happily, with the right recipe and carefully reading, they turned out.
- Recipe chosen for pretzels
- Cooking method: Oven
- Faithfulness to recipe: Almost. I used unrefined maple syrup in place of malt extract.
- Met expectations? Thankfully, yes. When you spend hours preparing and waiting, you want the result to be worth it.
- Would cook again? Yes, at some point.
- The taste test rated on a score of 5: 4.5. The croissants were in everyone’s minds, but since my daughter asked me to make these every day, that’s practically a 5.
- 1 kg All purpose flour / Plain White Flour (around 9 – 12 % protein)
- 260 ml milk (lukewarm)
- 260 ml water (lukewarm)
- 80 g Butter (unsalted)
- 1 tbsp malt extract (liquid or dried, or brown sugar)
- 2 tsp fast action dried yeast (or 42g fresh if using)
- 2 tbsp salt (unrefined)
- 1L Water
- 1 Tbsp Baking Soda
- Unrefined salt (Rock/ sea salt) or cheese & ham cubes
In addition to allowing for proving time, you will need to prepare the first part of the dough one night before.
Refer to the detailed instructions here