Ingredients
500 gr flour w330
250 gr water
10 gr fresh yeast
2 tablespoons sugar
50 gr butter
10 gr salt
Baking soda 3 tablespoons x 3 liters of water
Coarse salt to taste
🥄prepare, in a planetary mixer, a leaven with 100 g of flour, 100 g of water and yeast. Quickly knead with the leaf and cover with plastic wrap. Let it rise for 1 1/2 hours until bubbles form
🥄Add the remaining water, the remaining flour, the sugar and the salt and start kneading with the hook. Work until the dough begins to string
🥄Add one piece of butter at a time, letting it absorb before adding the next.
🥄 knead until a smooth and compact ball forms and is well strung (do the veil test).
🥄 put in a measuring container, cover with cling film and leave to rise until triple (about 3/4 hours)
🥄divide the dough into 90 g parts and form 50 cm long sausages
🥄to give the bretzel its typical shape, imagine dividing the sausage into a central part to which you will give the shape of a circle, and two free parts on the sides that must be twisted twice on themselves and then brought to close on the base.
🥄Place on parchment paper and cover with a tea towel for an hour, then put in the refrigerator for another hour.
🥄 Bring 3 liters of water to a boil in which you have dissolved 3 tablespoons of baking soda
🥄Cut the parchment paper around each pretzel so that you can catch them without deflating them
🥄 immerse each pretzel in water and baking soda to a boil and cook for about 30 seconds. Drain and place on a baking sheet lined with parchment paper. Proceed 3 at a time, respecting the times.
🥄 Sprinkle with coarse salt and cook at 220º for 15 minutes, until they have the typical brown color.
🥄Proceed with other pretzels until the dough is finished.
The pretzels are sandwiches crunchy on the outside and soft on the inside, typical of Austro-Germanic cuisine.