Alsatian pretzels
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These large, soft pretzels are a delight at any time of the day! Proof that you don't need to travel to Germany, Austria, or Alsace to enjoy these wonders sprinkled with coarse salt. Feel free to vary the pleasures by replacing the salt with sesame seeds, poppy seeds, or sunflower seeds ;-) Step by step, follow all the steps to make the perfect dough that will allow you to obtain quality pretzels!
Ingredients
4
Poaching bath:
Materials
- Stand mixer
Preparation
Preparation25 min
Cook time15 min
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
oven
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