- 500 g of flour - 10 g of fine salt - 30 g of butter - Baker's yeast (11g) - 150ml of milk - 150 ml of water
For the bath before cooking:
- 40 g of dietary bicarbonate - 1.5 liters of water - 10 g of fine salt
- 1 egg yolk - Coarse salt
Preparation of recipe
For the preparation of the dough, dissolve the yeast in the warm milk and put all the required ingredients in the tank of the robot. Mix until the dough comes off the edge. Let the dough covered with a cloth for half an hour.
Tap the dough of the fist to chase the gas released by the yeast and divide into 10 equal pieces. Shape each ball into a long butter pudding about 40 cm long and being careful that the ends are slightly thinner than the rest. Cross the ends and fold the strands that protrude inwards on the rounded to give it the shape of the pretzel. Be sure to lightly pinch the strands so that they stay well welded when cooked. At this stage you can freeze the pretzels for 30 minutes so that they retain their shape for cooking.
Preheat the oven to 200 ° C. Boil the water, salt and baking soda, then lower the heat. Dip the pretzels in the simmering water for a few seconds until they rise to the surface, then place them on paper towels. Then arrange them on a plate covered with baking paper. Brush the diluted egg yolk with a little water on top of each pretzel and sprinkle with coarse salt. Put in the oven for 10 to 15 minutes at 200 ° C the time that the pretzels take a nice color. Remove from the oven and let cool on the plate.
Tip of the chef: Give free rein to your imagination and invent your own paste form Pretzel. You can also garnish them.
Ideal wine to accompany your Fresh pretzels of Alsace: