Gau Nordamerika Eats | Brez'n

baking soda

💰Cheaper: potassium bicarbonate

Potassium bicarbonate can be used as a substitute for baking soda.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while margarine is a cost-effective alternative.

coarse sea salt

🥗Healthier: Himalayan salt

💰Cheaper: table salt

Table salt is more affordable and can be used in smaller amounts.

egg

💰Cheaper: flaxseed meal

Flaxseed meal can serve as a binding agent in vegan versions.

Get a food scale that weighs in ounces and grams for accurate measurements.

Use half sheet baking pans for baking pretzels, ensuring you can fit six pretzels on each pan.

Prepare a barrier for the baking pan using either non-stick baking parchment or silicone baking mats to prevent chemical reactions with the lye solution.

Measure 500 grams of bread flour and place it in a mixing bowl.

Add 30 grams of unsalted butter at room temperature to the flour.

Dissolve 20 grams of salt in the water and add it to the flour mixture.

Add 12 grams of instant dry yeast directly to the flour mixture.

If using diastatic barley malt, add it to the mixture as well.

Mix the ingredients until a dough forms, then knead for about 10 minutes until smooth and elastic.

Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 450°F (232°C).

Prepare a baking soda solution by dissolving baking soda in boiling water.

Divide the dough into equal pieces and shape each into a pretzel.

Dip each pretzel into the baking soda solution for 30 seconds.

Place pretzels on the prepared baking sheet lined with parchment paper or silicone mats.

Sprinkle with coarse sea salt before baking.

Bake for 12-15 minutes until golden brown.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens