From the ingredients you work a yeast dough that you let rise in a warm place From it you form about 40 cm long, finger-thick strands, which you shape into a pretzel
The dough should have a “bite” when pressed with two fingers…
Shape in bubbling soda water, bubble briefly until they rise to the top.
Place on a rack.Bake at 200 °C for about 15 min.
You have to try it out. Perhaps also briefly open the oven door so that the steam can escape.
The most successful Bretzelbaecker in Saarbrücken used this recipe. The lye must make !!! The dough pieces are put in and when they come up put on a grid to drain.
No longer go …..!!!!!!
Then they go into the 200 °C hot stove. The door must be opened briefly more often so that the “vapor” or any haze can escape. This gives them their typical shine and unmistakable taste.
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