Schwäbische LAUGENBREZEL // BREZELN selber machen // BREZEL formen
Recipe Information
Bavarian Pretzels
Cultural Context
Bavarian pretzels, known as Brezn, are a traditional German snack often enjoyed with beer. They are characterized by their unique knot shape and dark brown crust, achieved through a boiling process in a baking soda solution before baking. These pretzels are commonly found at Oktoberfest and other festivals, symbolizing Bavarian culture. Their origins trace back to the Middle Ages, and they have become a beloved snack not only in Germany but also worldwide.
all-purpose flour
🥗Healthier: whole wheat flour
Whole wheat flour adds more fiber and nutrients.
butter
🥗Healthier: olive oil
Olive oil is a healthier fat option.
Alle Zutaten für den Teig verkneten, entweder für 15 Minuten von Hand oder mit der Maschine für 5 Minuten im langsamen Gang und 8 Minuten im schnellen Gang.
Den Teig für 10 bis 15 Minuten ruhen lassen, auf keinen Fall länger.
Den Teig in 90g Stücke abwiegen und diese rund formen.
Die runden Stücke abgedeckt für 10 Minuten entspannen lassen.
Die runden Teigstücke länglich formen.
Die Brezeln auf ein Blech legen und nochmal für ca. 20 Minuten gehen lassen.
Die Brezeln in den Kühlschrank für mindestens 1h legen, auch 2 oder 3h sind möglich, oder über Nacht.
Den Ofen auf 240° C Ober-/Unterhitze vorheizen mit einem Backstahl oder Backblech.
Die Brezeln in die Natronlauge tauchen, dabei Handschuhe verwenden.
Grobe Salz auf den Bauch der Brezeln streuen.
Die Brezel einmal ca. 2 cm tief einschneiden.
Die Brezeln für 12 Minuten backen.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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