Alsatian pretzels

Ingredients

• 250 g flour
• 10 g fresh baker's yeast
• 20 g sugar
• 1 tsp salt
• 40 g melted butter
• 60 ml milk
• 60 ml water

Poaching bath:

• 1 liter water
• 1 tsp salt
• 25 g baking soda
• 1 egg
• coarse salt
• poppy seeds

Materials

• Stand mixer

Preparation

• In the bowl of the mixer, combine the flour, sugar, crumbled yeast, melted butter, milk, water, and salt. Knead until the dough is smooth and homogeneous.
• Let the dough rise in a warm place for 1 to 2 hours. Degas it and knead for a few seconds to make it pliable again.
  
• Cut pieces of 100 g each.
• On a work surface, roll each piece into a rope about 40 cm long. No need to flour the work surface; it will be easier without!
  
• Join the two ends at the center, twist them twice, and press them at the base of the pretzel.
• For the poaching: Boil the water with salt and baking soda. Dip the pretzels one by one, leaving them for a maximum of 30 seconds. Be careful, if left longer, the pretzel will come apart and 'burst'.
  
• Place the pretzels from the poaching bath directly onto a baking tray. Brush each with beaten egg, then sprinkle with salt and poppy seeds.
• Bake for 15 minutes at 200°C (390°F). They should be golden brown.
  
• And there you have it, your pretzels are ready!

Observations

Coarse salt: you can sprinkle it on top of your pretzels.

Sugar: it is essential as it feeds the yeast. Without it, your dough will not rise.

Cookware

Questions

Photos of members who cooked this recipe