Brezen: Classic Bavarian pretzels with a shiny, salty exterior

Welcome to a classic taste of Bavaria! Inspired by the cherished recipes of German bakers and just in time for Oktoberfest, this recipe brings you the traditional Bavarian Pretzel (Bayerische Brezel). Discover the secrets of creating the perfect pretzel with a crispy crust, a soft interior, and that characteristic taste that pairs perfectly with a cold beer or sweet mustard. Let's embark on a culinary journey guided by the expertise of Einfach Backen - Marcel Paa.
 

Ingredients:

For the Pre-dough (Vorteig):

- 100g Wheat Flour (Type 550)

- 60g Warm Water

- 10g Sourdough Starter (or 1g Yeast as an alternative)

For the Pretzel Dough:

- 400g Wheat Flour (Type 550)

- 240g Very Cold Water

- 10g Salt

- 10g Sugar

- 5g Baking Malt (or Honey as an alternative)

- 10g Fresh Yeast

- 15g Butter

For the Lye Bath:

- 1 Liter Cold Water

- 40-45g Lye Pearls (depending on desired strength)

For Finishing:

- Pretzel Salt (Coarse Sea Salt or Rock Salt)

Prep Time: 30 minutes + 12 hours resting for the pre-dough

Cook Time: 10-12 minutes

Total Time: 12 hours 50 minutes

Equipment: Mixing bowl, kitchen machine or mixer with dough hook, kitchen towel, baking sheet, parchment paper, protective gear (gloves and glasses for handling lye)

Servings: Makes approximately 6-8 pretzels

Instructions:

1. For the pre-dough, combine 100g of wheat flour with 60g of warm water and 10g of sourdough starter. Mix until well combined. If you don't have sourdough, use 1g of yeast instead. Cover and let the pre-dough rest in the kitchen for 12 hours.

2. After the pre-dough has doubled in size, transfer it to a kitchen machine. Start preparing the pretzel dough by adding 240g of very cold water. It's crucial to keep the dough cool to prevent over-warming during the shaping process.

3. To the dough, add 400g of wheat flour, 10g of salt, 10g of sugar, 5g of baking malt or honey, 10g of fresh yeast, and 15g of butter. The Bavarian pretzel is characterized by low-fat content, in contrast to the Swabian pretzel, which typically contains more fat.

4. Knead the dough in the kitchen machine for about 15 minutes, then remove and shape it into a ball. Wrap in a dish towel and let rest for only 10-20 minutes. This brief resting time maintains the dough's elasticity.

5. Portion the dough into 80g pieces. Roll each piece lightly, using minimal flour to prevent sticking, then round and shape each piece prior to rolling into strands.

6. Form pretzels by stretching and shaping the dough evenly, creating the classic pretzel shape. Bavarian pretzels have arms of uniform thickness, unlike the thinner arms and thicker belly of Swabian pretzels.

7. Prepare the lye bath by combining 1 liter of cold water with 40-45g of lye pearls, mixing well. Remember to always use protective gear, as raw lye is caustic.

8. Let the shaped pretzels rest covered for 60-90 minutes. For easier handling, you may optionally refrigerate the pretzels to firm them up, or freeze for 10-15 minutes if desired.

9. Submerge the pretzels in the lye bath briefly, allowing them to drain before placing them on parchment paper. Sprinkle thoroughly with pretzel salt. Note that Bavarian pretzels are not slashed like Swabian pretzels.

10. Preheat your oven to 230°C (446°F). Bake the pretzels for 10-12 minutes until golden brown.

11. Allow to cool on a wire rack and serve fresh.

Cooking Tips:

- Make sure the pre-dough is well covered during rest to prevent drying.

- Keep the kneading time exact to avoid warming the dough too much.

- Handle lye with extra care; it is safe once baked but hazardous when raw.

Credit goes to the masterful guidance of Einfach Backen - Marcel Paa. Explore more of his baking art on his YouTube channel: https://www.youtube.com/@marcelpaa.

 #pretzel #traditionalrecipe #baking

YouTube channel - Einfach Backen - Marcel Paa: https://www.youtube.com/@marcelpaa

Brezen: Classic Bavarian pretzels with a shiny, salty exterior