“PRETZELS” is a German pretzel alkaline bread with just alkaline water
I really love PRETZELS! It is also called German knot, German alkaline bread, Bavarian burrito…… It is a very classic German bread. It is known for its shiny, tough, dark brown patent leather color, and usually requires dipping the dough in lye before sending it to the oven to bake. In Germany (or Austria) it is usually served with a glass of beer and a Bavarian white sausage called Weisswurst. When you bake prejits, the aroma emanating from the kitchen is on another level. It’s like having your own little bakery. Such comfort and warmth make people lazy and comfortable, and they just want to have fun. I love it! I had never done Prejie in my own home before because rubber gloves and goggles were needed to mediate the baking base (sodium hydroxide) into a dangerously corrosive 4% lye solution. Just thinking about this fills my heart with a sense of obstacle. But you know, the alkaline water gives Preziel its signature color, shine, and mouthfeel. Without this dark brown, salty hard shell, how can it be called a BAVARIAN PRETZELS?! OK, that’s it, the recipe I’m sharing today really excites me for a long time, because it can be done without alkaline water, but another perfect alternative: baking soda! Baking soda and lye have similar chemical properties and can help the dough develop a similar golden brown color. And baking soda is safer and does not burn the skin. At the same time, it can also give the dough, Predger’s soul: It has a dark brown, salty, chewy hard shell and a fluffy and soft lining. The amount of this recipe can be made: 4 pieces. 😀
The method of alkaline bread
Step 1
Knead the dough, do not pursue gluten, knead the dough until smooth and firm and not sticky to the hands (post-oil method, hand knead for about 5+5 minutes, mixer for about 2+4 minutes). ）
Step 2
Ferment at room temperature until 2 times the size, about 50-60 minutes. The dough feels good and is soft.
Step 3
Divide the dough into 4 parts (each weighs about 100g).
Step 4
The exhaust is rounded, and a long cylinder of about 12cm is formed with the technique you are used to.
Step 5
After flattening, it forms a fusiform.
Step 6
Close your mouth and pinch tightly.
Step 7
Rub the palms of both hands back and forth, roll the dough into a thick rope at both ends, with a length of at least 35cm. The dough should be in very good condition.
Step 8
It is possible to operate back and forth between doughs so that each one will have time to rest and relax.
Step 9
Bring the face rope (please allow me to call it that… ) into a U-shape.
Step 10
Cross the two sides and twist them, then turn them over and gently press them down at both ends.
Step 11
Repeat the process. Complete 3 more.
Step 12
Cover with plastic wrap and leave at room temperature for 25-30 minutes.
Step 13
Then leave it naked for 1 hour or freeze for 20-25 minutes without plastic wrap, which will help Prejie maintain its shape when soaking in soda.
Step 14
Preheat the oven to 230°C. Boil water in a pot, bring the water to a boil, turn to the lowest heat, then add baking soda in batches and stir to dissolve. (Make sure the pan is high enough as the baking soda powder will bubble when added.) ）
Step 15
Put the dough in and soak for 30 seconds, gently pressing it with a colander to help the surface soak. Then remove with a slotted spoon, drain and place on a baking sheet.
Step 16
Cut the bag (1cm deep at the knife edge), brush with egg yolk water, sprinkle with white sesame seeds, and grind coarse salt.
Step 17
Bake at 230°C for 10 minutes, then quickly open the oven door and close it to release the steam. Cool to 210°C and bake for another 5-6 minutes until the color is satisfied.
Step 18
😀
Step 19
Hope you like it. 😀
Cooking tips for alkaline bread
01. If using baking alkali (sodium hydroxide), be sure to use rubber or latex gloves and goggles (optional). Pour cold water into a glass or stainless steel bowl and dilute to make a 4% lye. 02. Sprinkle coarse-grained sea salt on the surface, or sprinkle shredded cheese. 03. Store sealed at room temperature for 2 days and freeze for 2 months.