BAVARIAN PRETZELS/ PRETZEL ROLLS (LAUGENBREZELN)
This easy recipe is from one of my all time favorite bread making cookbooks Local Breads by Daniel Leader/ Lauren Chattman with the directions tweaked just a little. I usually double the recipe and have always had outstanding results.The dough can be refrigerated from 2-24 hours so I sometimes bake 1 batch and then save the rest of the dough for the next day so they are fresh. I mostly use the recipe to make pretzel rolls and often wrap the dough around hot dogs or sausages which are a favorite of my DS (Pretzel Dogs) *See note at bottom of instructions*. I occasionally add a little extra flour depending on the weather to get my dough as directed below. The dough should be a little moist/ sticky. Add only a tablespoon at a time if extra is needed. Please read the recipe through before starting. This recipe prints out as 2 pages for those that may want to set their print job to 2 sided :)
Provided by Brenda.
Categories Breads
Time 3h30m
Yield 8 rolls/pretzels, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the flour in the bowl of a stand mixer.
- Using the paddle attachment stir in the butter on low speed until it is evenly distributed and the texture of coarse cornmeal, 1-2 minutes.
- Pour in the water and sprinkle on the yeast and salt.
- Switch to the dough hook and knead on medium until very smooth and pliable, about 8-10 minutes.
- Shape the dough into a ball and place in a large well oiled bowl.
- Cover the bowl with plastic wrap and let stand in a warm place, (70-75 degrees) for about 1 hour until it has slightly expanded and risen to a dome.
- Lightly oil a baking sheet, (I use parchment paper).
- Turn the dough out onto an unfloured countertop and pat into a rough rectangle.
- Cut the dough into 8 equal pieces.
- At this point you can shape the dough into either pretzels or rolls.
- Arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap.
- Place the baking sheet in the refrigerator for 2-24 hours.The dough will not necessarily rise while refrigerated, but it helps them to hold their shape while handling.
- Boiling and Baking:.
- Preheat oven to 350 degrees F.
- Bring 4 quarts of water to a boil in a wide 6 quart kettle, (I highly recommend you do not use a teflon coated kettle as I ruined my brand new Calphalon pot this way. The baking soda is acidic).
- ***IMPORTANT- Add the baking soda slowly, (The water will bubble like crazy when you add the baking soda and can boil over furiously if added too fast).
- Turn the heat down to a healthy simmer.
- Add the rolls 1 at a time to the boiling water and allow each roll to rise to the surface before adding the next one. (I only make about 3-4 at a time).
- After each roll has risen to the surface, let cook for about 20 seconds and then flip over with a slotted spoon and cook the other side for 20 seconds.
- Remove the rolls from the water with a slotted spoon, draining them well and place on a freshly oiled baking sheet. (I use parchment paper). Repeat until all rolls have been boiled.
- Sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 30-35 minutes.
- When nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes.
- If you have any leftover, place the rolls in a plastic bag and they will be good for about 1-2 days, (We have never had leftovers *wink*).
- ****If making "Pretzel Dogs" simply flatten the piece of dough by hand into a rectangle (Step 10) big enough to accomodate your hot dog (I pat the hot dog dry with paper towels first). Place hot dog on long side of dough rectangle and roll up tucking in the sides and pinching the seams so they are well sealed. Continue with/to step 11.
Nutrition Facts : Calories 274.9, Fat 5.5, SaturatedFat 2.9, Cholesterol 11.4, Sodium 3209.1, Carbohydrate 47.2, Fiber 1.9, Sugar 0.2, Protein 8.3
BAVARIAN PRETZELS
These are magnificent soft pretzels with a gorgeous, beautifully browned, crusty exterior, bejeweled with crystals of salt.
Provided by Chef John
Time 11h50m
Yield 8
Number Of Ingredients 12
Steps:
- Mix brown sugar and warm water until dissolved. Sprinkle yeast over top and let sit for 10 minutes.
- Add melted butter and beer to the yeast mixture and whisk until combined. Add bread flour and salt. Mix and then knead with your hands or an electric mixer for a few minutes until a dough ball forms.
- Grease a bowl with 1 teaspoon butter. Place dough in the bowl, cover, and let rise until doubled in size, about 8 hours, or overnight.
- Punch down the dough and knead until a smooth ball of dough is formed, about 1 minute. Place back in the bowl, cover, and let rise until dough has almost doubled in size, 2 to 3 more hours.
- Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Place baking soda in an oven-safe dish.
- Place baking soda in the preheated oven for 1 hour. Let cool, and then whisk into a shallow bowl of 2 1/2 cups hot water until dissolved. Mixture can be strained to remove any dissolved pieces. Reserve until needed.
- Punch down the dough and divide into 8 equal portions. Roll each one into a ball; let sit for 5 minutes.
- To form a pretzel, roll a dough ball into a sausage shape, and then press into a small rectangle with your fingers. Fold the outside third of the dough into the center, and press flat with your fingertips, and then repeat with the edge closest to you.
- Roll the dough into a rope 15 to 18 inches long, with the center (belly) of the rope being twice as thick as the ends. Cross the ends once or twice and fold them back over the pretzel so the ends are just past the belly. Repeat to form remaining pretzels.
- Put on some thin, food-safe gloves and transfer a pretzel to the baking soda bath; soak for 20 to 30 seconds, gently splashing liquid over the top of the pretzel to coat. Transfer to a parchment-lined baking sheet that's been greased with cooking spray. Sprinkle the still-damp pretzel with large-grain sea salt. Repeat with remaining pretzels and let rise for 30 minutes.
- Preheat the oven to 475 degrees F (245 degrees C).
- Use a razor or sharp knife to make a slash across the "belly" of each pretzel. Smaller cuts can also be made on other sides of the pretzel if desired.
- Bake in the preheated oven until well browned, about 12 minutes. Transfer to a cooling rack and let sit for 5 to 10 minutes before serving.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 38.6 g, Cholesterol 9 mg, Fat 4.2 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 2.3 g, Sodium 3036.9 mg, Sugar 1.8 g
BAVARIAN PRETZEL ROLLS
From a friend who recently traveled to Switzerland and returned with this recipe. She says this recipe is more authentic (i.e., Bavarian) and less "mall food court" than other recipes (all are good, but it's a matter of preference). I don't know whether to believe her - I haven't been to Switzerland to sample their goods, and I won't make this recipe until after I have posted it here. I like surprises.
Provided by calamari
Categories Breads
Time 2h15m
Yield 12-16 rolls
Number Of Ingredients 9
Steps:
- In a mixer bowl, add yeast and 1 1/2 cups warm water and let stand for about 5 minutes until it foams and smells yeasty.
- Add sweetener, flour, salt, and melted butter. Mix with the dough hook until it forms a dough ball, about a couple minutes.
- Cover and let rise about 1 hour. Punch down and turn ball on a lightly floured counter.
- Roll dough into a "rope" and cut into the approximate sizes you want your rolls - about 12-16 rolls is reasonable. Shape into rolls. You can try pulling the dough balls inside out and pinching the edges together on the bottom to form a nice rounded top and a flatish bottom. Don't make it more difficult than it has to be; they taste good even if they don't look perfect!
- Put the rolls on a parchment lined cookie sheet or two (they won't rise much more). Cover and let rise another 30 minutes.
- Pre-heat oven to 425 °F.
- Heat 2 quarts of water to boiling.
- When water is boiling and rolls have risen, slowly pour baking soda into the water. Be careful! If you pour too quickly, the pot may boil over. Baking soda is a fine powder, providing plenty of nucleation points for steam bubbles to form, and it releases some gas when it contacts the water, to boot.
- Use a slotted spoon or spatula to east the rolls into the baking soda bath and poach for about 30 seconds on each side (the more time they poach the crustier, browner, and more authentic they'll be -- the less time in the bath the more like mall pretzels they'll be -- both are good, it's up to you).
- Use slotted spoon to remove from bath and place back on cookie sheets.
- While still damp, sprinkle with pretzel or kosher salt and score top with a knife in a plus (+) shape to allow the rolls to expand attractively while baking.
- Bake at 425 °F for about 15 minutes or until caramel brown. (More or less depending on your oven and personal preference). Rotate cookie sheets top to bottom and rear to front midway during baking, if you desire.
- Serving suggestions:.
- For breakfast: serve warm with Irish butter and strawberry preserves.
- For snack: smear with cheddar cheese spread
- For lunch/dinner: cut in half and top with thin sliced roast beef and smoked Gouda cheese; broil until cheese is brown and bubbly.
- Or just eat them plain!
Nutrition Facts : Calories 211.3, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 2983.4, Carbohydrate 37.1, Fiber 1.5, Sugar 1.1, Protein 5.3
BAVARIAN-STYLE SOFT PRETZELS
These pretzels, called laugenbrezeln, take a bit of planning and time. But they only spend a quarter-hour in the oven, filling the kitchen with a lovely smell, and then you have soft, warm, salty pretzels that you made yourself. What's that worth? A lot.
Provided by Julia Moskin
Categories project, appetizer, side dish
Time 1h30m
Yield 12 pretzels
Number Of Ingredients 7
Steps:
- In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.
- Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.
- Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat "belly," at about 4 o'clock and 8 o'clock. Then gently spread out "shoulders" of pretzel. Transfer shaped pretzels to an ungreased baking sheet. (Alternatively, form each piece into a round or oval to make laugenbrötchen, rolls.)
- Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.
- Heat oven to 425 degrees. In a deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet.
- Sprinkle pretzels with salt. Bake about 15 minutes or until deep brown. Remove to a rack and serve warm.
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