Bavarian pretzels are ideal for cold winter days. Even though the Visibaba flowers are blooming, as if it were spring and not January, I decided to make my housemates happy.
Crispy on the outside and soft, finely salted on the inside, serve them with beer and olive paste. You will enjoy every bite. The secret of these pretzels being crunchy and soft at the same time lies in the fact that they are first boiled and then baked in the oven.
Bavarian pretzels, ingredients:
- 500 g flour
- 250 ml milk
- 1 teaspoon of butter
- 1 egg yolk
- 1 teaspoon of dry yeast
- 1 teaspoon of salt
- half a teaspoon of sugar
To coat the unbaked pretzels:
- 1 unbeaten egg white
To cook the pretzels:
- 1 liter of water
- 20 g of baking soda
- 1 spoon of salt
Bavarian pretzels, preparation:
- Pour half of the flour into a larger bowl.
- Add butter, salt, sugar, dry yeast. Add lukewarm milk. Combine everything and add the remaining flour.
- Knead a fine, smooth dough, cover the dough with a cloth and let it rest for 40 minutes to rise.
- Divide the resulting dough into smaller balls and let them rest for 10 minutes.
- Sprinkle the work surface with flour, then roll the resulting ball into a long roller. Shape the pretzel and let it rest for 5 minutes. Do the same with all the balls.
- Pour water into a large pot and let it boil. When it boils, remove from the heat and add salt and baking soda. Stir and return to the stove.
- With the help of a slotted wide spoon, lower the pretzels into the hot water.
- Fry the pretzels for about 1 minute.
- Put the rolled pretzels in the pan, coat them with unbeaten egg white and sprinkle with coarse sea salt.
- Bake in a heated oven for 40 minutes at 200 °C.
- Coat the hot pretzels with oil, I coated them with homemade olive oil.
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