Brezeln (Pretzels)
One of my favorite things to eat: Pretzels.
I have a wonderful book from Jochen Baier with a recipe for "schwäbische Laugenbrezeln", and while I have made pretzels before I have not yet made these.
They turned out really yummy, but the appearance is not quite what it should be:
The mistake I made was to no leave the dough resting in the fridge to create a kind of firm skin on the outside, so the alkaline solution messed with my pretzel surface. Next time definitely leave them in the fridge (maybe even for 30 minutes) before dipping them in the baking soda solution.
I used about 1/3 cup of baking soda with 2 liters of water and boiled this before dipping the pretzels in. I could play around with the concentration maybe? Or actually use lye?
Baked at 450 degrees on middle rack for 12 minutes.
Also make sure to cut the pretzel deep enough (and maybe a bit further back), and maybe knead dough a bit longer?
Good video at: https://www.youtube.com/watch?v=x0GIVbgImZM
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