To consume quickly!
“It’s a bread dough, therefore water, sourdough, flour, salt”, details on Europe 1 Thierry Schwartz, baker in Obernai, Alsace. “We knead, then add a nice amount of butter. We repeat. We let stand: we do a first shoot. And after, we put the shape we want, in the shape of the pretzel. It takes a helping hand. . Afterwards, we are going to soak it in this saline solution and cook it. It is precisely this salted water which will give the particular taste and this beautiful brownish color. ”
The trick to successfully shaping the shape is to make a long, thicker sausage in the center. Fold the dough by crossing the ends twice before folding them over the first loop to form the cross of the pretzel. It is a delicacy that does not keep well. It is better to eat the pretzel fresh during the day. You can keep it 2-3 days in a cloth, and before tasting warm it in the oven.
Traditional Alsatian pretzels
– 500 g of flour
– 20 g of baker’s yeast
– 15 cl of milk
– 15 cl of water
– 75 g of softened butter
– 70 g of sodium bicarbonate
– 2 liters of water
– Fleur de sel
The steps of the recipe
1. Mix the yeast in the milk and lukewarm water for 15 minutes.
2. During this time: mix the flour, salt, sugar. Add the melted butter. Then incorporate the water-milk-yeast mixture until a smooth dough is obtained.
3. Cover with a damp cloth. The dough will rise and double in size. The ideal is to leave it in a warm place (= an oven off and preheat to 40 degrees) for at least 1h30.
4. Preheat the oven to 200 ° C. Knead the dough again to make it firm, supple and elastic. The dough must come off the bowl.
5. Divide the dough into a ball of 100 grams each. Make sausages, about 50 cm thick, thicker in the center.
6. To shape the pretzels: grab both ends of each strip and form a loop. Cross the ends twice, then press each end on each side of the middle part.
7. Immerse the pretzels in a mixture of lukewarm water and baking soda. They should be drained with a skimmer, before placing them on a baking sheet covered with baking paper. Sprinkle them with fleur de sel, before putting them in a hot oven for about fifteen minutes (200 degrees). They are ready when they are golden.
Source site www.europe1.fr