Style & Then Some

RECIPE | Bavarian Pretzels

Or to give them their real Bavarian name, brezen. Brezen are those big doughy pretzels with a crunchy crust that you get in Germany, not the little crispy ones you buy by the bagful. This recipe was given to my Mum by a German friend, we tried them out for the first time when I was on holiday at home in Holland last week. They’re really easy and fun to make, I especially liked poaching them in the frothy water and watching them float to the surface.

Pretzels German pretzels recipe Bavarian Brezen recipe homemade pretzels baked pretzels 2012 photo

Bavarian Brezen

Ingredients:

600g flour

1 sachet dried yeast

375ml water

1 teaspoon salt

2 tablespoons baking soda

Sea salt

1. Mix the flour, yeast and salt in a bowl. Add the water, which should be lukewarm, and mix together to form a dough – it’s easier to use your hands.

2. Divide the dough into pieces. Depending on what size you want, this mixture makes 16 small pretzels or 8 big ones. We made 16 and twisted them into pretzels, snail shells and little hotdog rolls. Place the shapes onto greasproof paper on a baking tray. At this stage I would leave them somewhere warm to rise because, having made them once, I think this would make them softer and bigger.

Pretzels German pretzels recipe Bavarian Brezen recipe homemade pretzels baked pretzels 2012 photo

3. Preheat the oven to 200°C. Bring a pan of water to the boil and add the baking soda so that it gets really frothy. Add the brezen a couple at a time, reduce the heat to a simmer then when the brezen come to the surface take them out with a draining spoon and put them back on the baking tray.

Pretzels German pretzels recipe Bavarian Brezen recipe homemade pretzels baked pretzels 2012 photo

4. Sprinkle the brezen with a little rock salt then bake them at the top of the oven for bout 25 minutes until they’ve turned brown.

Pretzels German pretzels recipe Bavarian Brezen recipe homemade pretzels baked pretzels 2012 photo

Advertisements

3 comments on “RECIPE | Bavarian Pretzels

  1. Hannah
    October 31, 2012

    Not bad at all. The traditional Brezel shape is really hard to achieve!

    • blondekatie
      November 1, 2012

      Thanks! Yes my Mum said apparently there is some trick involving twisting your hands to get the right shape, do you know how to do it Hannah? I just improvised!

      • Hannah
        November 4, 2012

        Unfortunately, no. I used to live in Germany and buy boxes of part-baked Brezeln to cook for breakfast. I tried recreating them once but failed miserably. 😦 However, I watched the Hairy Bikers having a go on tv earlier this year and even they couldn’t do it so I don’t feel too bad about it!

Leave a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on October 31, 2012 by in And Then Some and tagged , , , .
%d bloggers like this: