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Alsatian Pretzels (Bretzel)

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TasunkaWitko View Drop Down
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    Posted: 19 Sepeptember 2016 at 13:49
This recipe comes from a good friend who lives in Alsace, named JB. We have much in common, and it is always a joy to discuss various subjects with him.

As I recall, this is indeed his family's recipe. I will be trying this when I can, and want to turn this into a full pictorial.

Ron

Originally posted by JB JB wrote:

Pretzel recipe (Bretzel)

Ingrédients:

Pour la pate:

500g de farine,
2 cuillères à café de sel fin,
1 dose de levure boulangère instantanée,
150g d’eau,
150g de lait,
40g de beurre,

Pour le bain saumuré:

1 litre d’eau,
2 cuillères à café de sel fin,
55g de bicarbonate de sodium

Pour la finition:

Du gros sel ou pour changer du cumin, du pavot …

Mélanger l’ensemble des ingrédients pour constituer la pâte (à la main ou au robot) et pétrir jusqu’à obtention d’une pâte lisse et homogène. Laisser reposer et gonfler pendant une vingtaine de minutes.

Constituer des morceaux de pâte de 50 à 70 grammes. Les rouler à la main jusqu’à obtention de boudins d’une longueur équivalente. Les « nouer » et façonner les bretzels jusqu’à obtention de leur forme historique. Les plonger 3 secondes dans le bain saumuré que l’on aura préparé et les récupérer dans une écumoire. Les saupoudrer de la finition souhaitée (gros sel, pavot, etc.) avant de les enfourner sur une plaque dans un four à 200, 250° pendant 15 à 20 minutes.

English:

FOR THE PASTE

500g flour
2 teaspoons salt
1 dose of baker's yeast
150g water
150g milk
40g butter

SALTED BATH

1 liter water
2 teaspoons fine salt
55g baking soda

ICING

Coarse salt, but also possible poppy seed or caraway. Your choice though salt is the recipe. Mix the elements of the paste, either with the hands or with a robot (mixer) so that you get a smooth and homogeneous paste. Let it cool down and swell during 20 minutes.

Make 50- to 70g parts that you roll sausage-like and arrange them according to the historical form. Plunge them 3 seconds in the salted bath. Sprinkle with coarse salt or poppy or caraway. Set them in the oven 200-250° Celsius during 15 – 20 minutes.

Et voilà ~

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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 30 Sepeptember 2016 at 14:49
Nice! I've had making pretzels on my list for quite some time now. If I ever get around to it, this will be the recipe I try.
Mike
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 Sepeptember 2016 at 15:04
Mike - I've had the same idea for a long, long time and - as is the case all too often - I've been putting it off for far too long.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 October 2016 at 12:59
WOW .. i am so proud of you to embark on such a magnificent Project.



I am amazed ..



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