Traditional Brezels
Author: 
Recipe type: Bread
Cuisine: German
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Traditional German Berezels are baked after a bath in lye. This recipe requires some rest for the dough.
Ingredients
for the dough
  • 340 g all purpose flour
  • 2 g instant yeast
  • 7 g salt
  • 175 g water
  • 15 g Pork Lard
for the lye
  • 1 l water
  • 30 g sodium Hydroxide Warning ! , this is a dangerous chemical !!! )
  • Or 40 g baking soda
Instructions
for the dough
  1. Mix the flour, yeast, salt and water and on low speed in the kitchen machine for 5 minutes.
  2. Increase speed to medium and mix for another 5 minutes.
  3. Add the lard and mix further 10 minutes on medium to high speed.
  4. Divide the dough into 90-100 g pieces and shape Brezels out of it.
  5. Place on Baking Paper and let rest, cover with some foil.
  6. About an hour before baking, uncover the brezels so they can develop a skin.
for the lye
  1. Preheat the oven to 200C / 390F
  2. Put on gloves and some safety glasses
  3. Add the lye powder to the water and stir until dissolved. Let settle for some minutes.
  4. Prepare a baking try with baking paper and oil the paper I used a baking spay. Otherwise they will stick to the paper.
  5. Sprinkle with some salt and cut the thicker bottom part of the brezel.
  6. Bake for 10-15 minutes.
Recipe by German Cooking at http://germancooking.net/2017/10/16/traditional-brezels/