Bretzels

Real lye (NaOH) Laugenbrezeln. Handle the dip with gloves and eye protection. Half milk, half water gives a softer crumb than the traditional all-water dough.

par

Prép.
90 minutes
Cuisson
15 minutes
Total
3 hours
Pour
8 Bretzels

Ingredients

  • 500g flour

  • 100ml water

  • 200ml milk

  • 8g dry yeast

  • 10g fine salt

  • 20g butter

  • 10g sugar

  • 1L water (for lye bath)

  • 30g food-grade pure NaOH (hydroxyde de sodium)

  • Coarse pretzel salt

Further Improvements

  • Milk in the dough slows gluten development; may need extra kneading time versus a water-only dough.

  • Check the cooking time in the oven, this will depend on the water/milk ratio and the dip time in the lye bath.

Directions

  • Combine lukewarm water, milk, yeast and sugar. Let sit 10 minutes until bubbly.

  • Add the flour, salt and butter. Knead until smooth and elastic. By hand or at speed 5 on the Companion.

  • Cover and let rise until doubled, about 45 minutes.

  • Divide into 8 pieces, roll into 50-60cm ropes and shape into bretzels.

  • Rest uncovered for 30 minutes to dry the surface.

  • Add lye to lukewarm water, stir until fully dissolved.

  • Dip each bretzel in the lye bath for 15 seconds. Drain and place on a tray.

  • Score the belly of each bretzel, sprinkle with coarse salt.

  • Bake at 200°C for 15 minutes, checking for a deep mahogany colour.

Category: bread