Yeast pretzels with salt


Butter pretzels are extremely tasty, quick and easy to make. We baked pretzels together in April Amber Bakery , and the original recipe comes from Salt & Baker. My version is slightly modified, but not because I wanted to add my five cents. The reason was different, I do not like recipes "for glasses". Pretzels are so tasty that I had to knead, braid, soak and bake three times over the weekend.


Ingredients for 8 pretzels

25 g of fresh yeast

250 ml of lukewarm water

1 teaspoon of sugar

400 g of flour (my type 500)

1/2 teaspoon of salt

30 g of soft butter

Additionally

350 ml of water + 3 tablespoons of baking soda

a teaspoon of coarse salt

30 g of melted butter

Execution

Pour 250 ml of water into a bowl, add yeast and sugar, mix and set aside for 5 minutes. Then add the flour and salt, mix it and knead the dough for about 5 minutes, preferably in a mixer with a hook. When the dough comes off the sides, add pieces of soft butter. Knead again until the dough absorbs the butter and is elastic and smooth. Then cover the bowl with foil and let it rise at room temperature for 30 minutes.

While the dough rises, prepare a solution of water and soda. Boil the water, remove it from the heat and add baking soda, stir until it is completely dissolved. Pour the mixture into dishes with a flat bottom (a large glass casserole dish worked for me) and cool it down.

Place the dough on a floured surface and divide it into 8 parts. Form a roll 60 cm long from each portion of the dough, and then we braid a pretzel - photo instruction .

Soak pretzels in a solution of water and soda for about 2 minutes. If they are not completely submerged, pour the liquid over the top with a spoon. Then gently transfer the pretzels to a baking sheet lined with baking paper and sprinkle with coarse salt. Leave the pretzels on the baking tray for about 10 - 15 minutes.

Preheat the oven to 200 ° C and bake pretzels for 10 - 15 minutes or until golden brown. Take it out of the oven and grease it while still hot with melted butter.

Enjoy!
Pretzels on blogs:
Acacia blog < br> Cook healthy colorful
Conventions in the kitchen
Alice's kitchen
Gucio's kitchen < / a>
The kitchen door
My Academy of Taste

Gardens of Babylon
Weekends at home and in the garden
Kitchen shelters
Secrets of taste < / p>

also check

Wheat rolls prepared with the salt-yeast method

bulki-pszenne-przygotowane-metoda-solno-drozdzowa

Bagels with honey and sesame

bajgle-z-miodem-i-sezamem

Banana yeast croissants with apples and walnuts

bananowe-drozdzowe-rogaliki-z-jablkami-i-orzechami-wloskimi

Sour cream baguettes with marjoram - sourdough baguettes for sour rye soup

zurkowe-bagietki-z-majerankiem-bagietki-na-zakwasie-na-zurek

Comments

Anna 2020-04-28 08:34:29

Pulchniutkie precelki!
Cieszę się, że pysznie zostały u Ciebie przyjęte. Mam też nadzieję, ze zostaną bardziej docenione.
Dziękuję za kwietniowe spotkanie w Piekarni.

Response

Basia - Moja Akademia Smaku 2020-04-28 10:25:05

Piękne precle. Wspólne pieczenie daje moc.
Do następnej Piekarni.

Response

Małgosia z Akacjowego Bloga 2020-04-28 10:26:09

Pięknie wyglądają :) Bardzo kształtne. Też nie przepadam za szklankowymi przepisami. U mnie mąki wyszło 310 g. Pozdrawiam

Response

Marzena 2020-04-29 14:31:28

Jak malowane. Mistrzowskie. Bardzo nam smakowały. Do kolejnego spotkania.

Response

Dorota 2020-04-28 11:02:58

Dziękuje za wspólne wypiekanie i do następnego. Nam tez bardzo posmakowały, Twoje są pyszne.

Response

Weronika 2020-04-28 11:07:58

Ale udane puchatki. Wspaniałe:)

Response

Kamila 2020-04-28 16:28:12

Mistrzowskie precle.
Też bym chętnie załapała się na następną porcję :)

Response

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