Multi-Recipe: Real German Pretzels (Brezn), Pretzel Bites & Obazda
ID: 5471525e...
Learn how to make authentic Bavarian soft pretzels (Brezen) at home with a safe baking soda bath instead of industrial lye. Pair them with customizable seed-topped pretzel bites and Obazda, a rich and creamy traditional Bavarian cheese spread spiked with beer and spices.
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🍳 調理の流れ
Prepare pretzel dough with beer and baking malt, knead well, proof for 1 hour, and shape into classic pretzels. → Chill the shaped pretzels in the fridge for 1 hour, then poach them in a hot baking soda bath for 30-60 seconds. → Sprinkle pretzels with rock salt, score the thick section, and bake at 200°C (390°F) for 15-20 minutes. → For pretzel bites, poach the dough sticks, roll in seeds or cheese, slice into nuggets, and bake for 10-15 minutes. → Make Obazda by mashing together Camembert, butter, cream cheese, shallots, beer, vinegar, and traditional spices.
調理手順
簡単な手順
Prepare pretzel dough with beer and baking malt, knead well, proof for 1 hour, and shape into classic pretzels. → Chill the shaped pretzels in the fridge for 1 hour, then poach them in a hot baking soda bath for 30-60 seconds. → Sprinkle pretzels with rock salt, score the thick section, and bake at 200°C (390°F) for 15-20 minutes. → For pretzel bites, poach the dough sticks, roll in seeds or cheese, slice into nuggets, and bake for 10-15 minutes. → Make Obazda by mashing together Camembert, butter, cream cheese, shallots, beer, vinegar, and traditional spices.
イントロ
Learn how to make authentic Bavarian soft pretzels (Brezen) at home with a safe baking soda bath instead of industrial lye. Pair them with customizable seed-topped pretzel bites and Obazda, a rich and creamy traditional Bavarian cheese spread spiked with beer and spices.
ステップ 1
[Pretzels] Combine the bread flour, dried yeast, baking malt, salt, and softened butter in a large mixing bowl. Pour in the beer (or water) and stir to combine.
ステップ 2
[Pretzels] Knead the dough thoroughly on a work surface for about 10 minutes until it forms a smooth, clean ball. Place it back in the bowl, cover, and let it proof for 1 hour until doubled in size.
ステップ 3
[Pretzels] Punch down the proofed dough to release the air. Divide it into 8 equal portions (about 100g each), roll them into balls, and let them rest covered for 10 minutes.
ステップ 4
[Pretzels] Flatten each dough ball with your hands, roll them up tightly into mini-baguette shapes, and rest for another few minutes to make stretching easier.
ステップ 5
[Pretzels] Roll each piece of dough out into a long rope, starting from the middle and working outwards. Keep the middle thick and taper the ends. Cross the two thin ends over each other twice, then fold them back and press them firmly into the thick middle loop to form the pretzel shape.
材料リスト
重要なメモ
Diastatic malt powder (baking malt) provides enzymes that break down starches for the yeast, giving pretzels a better rise, maltier flavor, and great texture. If unavailable, substitute with a little sugar.
A hot baking soda (sodium bicarbonate) bath is a safe, chemical-free home alternative to caustic lye (sodium hydroxide) for achieving a brown, glossy pretzel crust.
Chilling the shaped pretzels in the fridge creates a dry skin and firms them up so they maintain their shape when dropped into the hot poaching liquid.
Obazda benefits from sitting in the fridge for a few hours or overnight, which allows the flavors to meld and the mixture to firm up to a perfect spreading consistency.
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