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German Bretzel
German Bretzel
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Thinking of gathering some friends over for a German October fest evening. This is a homemade recipe for German Bretzel (pretzel), that fits perfect together with an obatza cheese dip, radish, and some sausages, or as a starter just by itself.

Ingredient List for 10 servings:
Button Bretzels
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500 gr Flour
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150 ml Water
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150 ml Milk
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40 gr Soft butter
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2.5 teaspoons Salt
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6 gr Dry yeast
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1 tablespoon Coarse salt

Button For the Bath
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1 liter Water
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50 gr Bicarbonate
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2 teaspoons Sat

Oven temperature:
200 degrees Celsius
Instructions:
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Start by preparing the bretzels. In a bowl mix the flour, water, milk, butter, and the dry yeast. Work until you get a smooth dough. Cover the bowl with a baking towel and let it rest for 1 hour.
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Divide the dough in 10. Roll each piece in to a long sausage about 50 cm long, make it a bit thinner on the edges. Fold each roll in to a big bretzel by first make a big U. Twist the ends and fold them down towards the U and press gently together.
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Preheat the oven at 200 degrees Celsius.
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Ina big casserole prepare the bath with water, salt and bicarbonate. Let it boil.
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Dip gently the bretzels one by one in the water, when they rises to the surface after a few seconds it is time to take them up and let them drain on a paper towel.
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Place the bertzels on baking paper on a baking sheet. Brush them gently with some milk and sprinkle the coarse salt.
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Place in the middle of the oven for 15 minutes. Take them out and let cool down.
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This recipe is from Germany
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