Best Recipes

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, german lye pretzels - laugenbrezel [bakery recipe]. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

German Lye Pretzels - Laugenbrezel [Bakery Recipe] is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. German Lye Pretzels - Laugenbrezel [Bakery Recipe] is something that I’ve loved my whole life. They’re nice and they look wonderful.

Enjoy The Gourmet Snack That's Perfect For Stacking, Sandwiching and Scooping. Great recipe for German Lye Pretzels - Laugenbrezel [Bakery Recipe]. I learned this recipe from a German bakery - this particular pretzel is great from sandwiches or for spreading in butter. Lye can be a little tricky to find but it will give your pretzels the best color and aroma compared to.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have german lye pretzels - laugenbrezel [bakery recipe] using 10 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make German Lye Pretzels - Laugenbrezel [Bakery Recipe]:

1. Prepare 200 ml water (40°C)
2. Prepare 5 g dry yeast
3. Get 100 ml milk
4. Make ready 5 g salt
5. Make ready 5 g sugar
6. Get 40 g butter
7. Take 500 g bread flour (strong flour)
8. Make ready *******
9. Take 500 ml water
10. Make ready 15 g lye

There are different types of pretzels in Germany, but the Laugenbrezel is by far the most common one. I found this recipe years ago from Saveur, and I am pretty sure it's from the same Hofbrauhaus beer hall in Munich where I first had these amazing pretzels! Soft, warm, GIANT pretzels eaten simply with soft butter. They are so easy to make too, with just a few simple ingredients and a little elbow grease, you'll have GIANT, warm and soft, chewy.

Steps to make German Lye Pretzels - Laugenbrezel [Bakery Recipe]:

1. In a bowl or small pot, put in the 40 g butter, 100 ml milk, and 5 g salt.Heat on low until the butter just melts and set aside.
2. In a separate bowl, add 200 ml warm water and 5 g sugar. Mix and add 5 g dry yeast. Mix well and wait for 10-15 minutes until the yeast bubbles up.
3. Add the 500 g flour to a large bowl. Make a 'crater' in the middle of the flour and pour in the butter/milk mix. Toss some flour over the butter/milk and then pour in the yeast water around the outside of the crater.
4. Gradually mix the flour into the liquid with your fingers. When the flour starts to absorb some of the liquid, start bringing together the flour with your hands until you can form a ball.
5. When you can bring together into a ball, remove from bowl and knead until the dough is smooth - about 10 minutes.
6. Return dough to bowl and cover. Let rise for 40 minutes in a warm place or until about doubled in size.
7. Divide dough into 10 equal pieces (it's about 80 g each if you're weighing). Gently roll each piece into a short cylinder/log shape.
8. Next, take each dough 'log' and roll out the ends - leave the very center of the 'log' untouched (so it doesn't lose its air) and roll out the right and left sides until long, thing and tapered.
9. Twist the long ends around each other and press the tapered tips into the fat part of the pretzel.
10. In a medium bowl, put in water first then mix in the lye until the lye is dissolved. (Be very careful with lye! Make sure your room is ventilated and you're wearing rubber gloves and even consider safety glasses).
11. Still wearing your gloves and glasses, grab each pretzel at the top where the tips are pressed into the fat part. Dip it into the lye solution, making sure every part gets covered in some liquid. Lift out, let drain and arrange onto baking sheets in preparation to bake
12. Sprinkle with salt while still wet
13. Bake at 240°C (no steam) for 15 minutes.
14. The pretzels should be nice and dark brown!
15. For sandwiches, slice open the fat part of the pretzels and stuff with your favorite fillings - butter, ham, pickles, lettuce, cheese, etc. etc.

Soft, warm, GIANT pretzels eaten simply with soft butter. They are so easy to make too, with just a few simple ingredients and a little elbow grease, you'll have GIANT, warm and soft, chewy. I learned this recipe from a German bakery - this particular pretzel is great from sandwiches or for spreading in butter. Lye can be a little tricky to find but it will give your pretzels the best color and aroma compared to. A Laugenbrezel is a traditional German dough specialty which is baked in the form of a pretzel loop.

So that is going to wrap this up with this special food german lye pretzels - laugenbrezel [bakery recipe] recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!