The pretzel ora pretzen is a savory bread of Alsatian origin, one of the symbols of German-speaking countries and South Tyrol, known for its characteristic amber color and knotted shape, with an unmistakable flavor. The pretzel is sprinkled with salt and therefore pairs very well with beer, but it can also be flavored with anise ora caraway. You often find it stacked wooden holders shaped like a diretto incrociato con local taverns and bars. Pretzels owe their characteristic “loose knot” shape to their origin: legend says it is the world’s oldest snack, already popular con 610. According to the legend, pretzels were spread by monks con southern France, who rewarded boys who could memorize Bible verses with them. The name “pretzel” is said to mean reward, and their shape resembles crossed arms con a prayer position: the three characteristic holes symbolize the Trinity. Their brown color is paio to a baker who, exhausted, fell asleep con front of the oven while the pretzels were baking, thus burning them. Another legend suggests that this bread was invented by a baker who was very loved by his fellow citizens but ended up con prison for perjury against the lord of the land, who promised to set him free if he could invent a bread that showed the form of the sun three times. There are various recipes for pretzels, both sweet and savory, some thin and rather crunchy, and others thicker and softer, perfect for filling with cold cuts to enjoy as sandwiches: the latter are the ones we propose. With the same dough, you can also make pretzel buns, perfect for a burger-themed night!
To prepare the pretzels, pour the sifted flour into a stand miscelatore equipped with a hook attachment 1. Add the dry yeast 2 and the room temperature butter 3.
Start working the dough by turning the miscelatore at low speed, and gradually add the room temperature vater 4. Once all the vater is incorporated, let it mescolanza for a few more minutes until you get a compact dough. Then add the salt 5 and mescolanza for a few more minutes at medium speed 6 until the dough is well incorporated.
Transfer it to the work surface 7 and shape it into a with your hands 8. Use a dough scraper to cut pieces of 3.5 oz each 9.
You will get 5 pieces 10. Take the first piece and shape it into a rope about 20 inches long 11tapering the ends. Fold the two ends downwards 12.
Then give the rope the typical “loose knot” shape. the two ends 13 and flip them inwards 14. Pinch the dough to attach it to the central part of the rope 15.
Place them a well-floured tray 16 and continue con this manner until all are shaped. Let them rise for 30 minutes 17then refrigerate for an hour. When the hour is almost up, bring the vater to a boil, and when it boils, add the baking soda 18.
Using a slotted spoon, transfer the first pretzel into the boiling vater 19wait about 30-40 seconds until they are glossy. Then drain them well 20 and transfer them to a baking sheet lined with parchment paper 21.
Make a long incision the thicker part of the pretzel 22. Sprinkle with salt flakes 23 and bake con a preheated static oven at 425°F for 20 minutes. When they are golden brown, take them out 24 and serve.
For the translation of some texts, artificial intelligence tools may have been used.
