Bavarian brezel
There are several stories about the appearance of the brezel. According to one legend, it was invented by a baker who was ordered by the King of Bavaria to bake a bun through which the sun could be seen three times. According to another legend, the brezel was invented by a cook who dropped the bun into a salt solution before baking... Whatever the true story behind this Bavarian symbol, the brezel remains an incredibly tasty and popular beer snack - at Oktoberfest or any other day!
Ingredients
| flour 500 g |
| milk 300 ml |
| egg yolk (for greasing) 1 pc |
| butter 50 g |
| vegetable oil |
| dry yeast 6 g |
| sugar 2 tbsp. |
| baking soda 1 tsp. |
| salt 1 tsp. |
| salt |
| sesame |
| poppy seeds |
Instructions
Step 1
Heat half the milk in a small saucepan and melt the butter in it. Combine the mixture with the remaining milk and pour into a large bowl.
Step 2
Add the flour, yeast, sugar and salt to the warm milk and knead into a firm dough. Cover the dough with a towel and leave to rise in a warm place.
Step 3
When the dough has increased in volume, knead it again on a floured surface and divide it into small pieces. Roll each piece of dough into a sausage and shape into a pretzel.
Step 4
Boil water in a large saucepan, add baking soda and dip the pretzels in one at a time for 20-30 seconds.
Step 5
Line a baking tray with parchment paper, grease with vegetable oil and arrange the cooked pretzels.
Step 6
Whisk the egg yolk with 1 tbsp of milk and brush each pretzel with the mixture. Sprinkle pretzels with coarse salt, sesame seeds or poppy seeds and bake for 10-13 minutes at 200°C.
