It’s that time of year again when we can indulge in the warmth of baked food. Like these bretzels, soft
inside and crispy outside, that will fill the house with their fragrance and make your mouth water. I’ve
always loved baking during cold, rainy days, because watching the flour transform, feeling the dough
getting smoother and smoother, waiting for it to double in size, gives me a lot of serenity and is like
working on a real artwork.
Recreating memories in the kitchen
Bretzels are a very popular type of bread in Germany, and it was there that I first tried them as a child,
when I spent the Christmas holidays at my relatives’ house amidst the smell of potatoes and Christmas
markets. I haven’t been back to those places for a while, so especially when the temperatures start to get
colder, I feel like recreating those memories in the kitchen and experimenting with the flavours of my
childhood, as I did with this recipe.
Perfect as a snack, appetiser or to accompany first and second courses, today I show you the recipe for my
bretzels, easy to make and ideal for any occasion!
Recipe
Prep 30 min Cook 40 min Total 70 min Portion 6
Ingredients
- 125 g Wholemeal Flour
- 125 g Type 1 Flour
- 140 ml Natural Vegetable Milk
- 15 ml Evo Oil
- 6 g fresh brewer’s Yeast
- 1 tsp of Sugar
- 1 tbsp of Baking Soda
- Salt to taste
Procedure
- Dissolve the brewer’s yeast in the lukewarm milk along with a teaspoon of sugar and leave to rest for a few minutes.
- Meanwhile, combine wholemeal and type 1 flour in a bowl, add the oil and gradually incorporate the yeast mixture.
- Start mixing with your hands, incorporate the salt after a few minutes and continue kneading the dough until soft and homogeneous. Shape into a ball, cover with a cloth and let it rest in a warm, dry place for about 3 hours or until doubled. (If the dough is too wet, incorporate more flour, otherwise more water).
- Once this time has elapsed, divide the dough into 6 pieces (or less if you prefer larger pretzels) and roll the dough into long strings of dough, thinner at the ends. Give each cordon the typical pretzel shape (watch the video to fully understand this step).
- Bring a pot of water to the boil and let the tablespoon of baking soda dissolve in it. Immerse the pretzels (2- 3 at a time) and cook them for about 40 seconds. Then, move them to a dry cloth.
Finally, place the pretzels on a baking tray and bake in a preheated oven at 180° for about 40 minutes or until the surface is golden brown. Serve as you like, either hot or cold.
Tips
Sprinkle the surface with sesame seeds or coarse salt before baking them.
