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Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, german lye pretzels - laugenbrezel [bakery recipe]. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for German Lye Pretzels - Laugenbrezel [Bakery Recipe]. I learned this recipe from a German bakery - this particular pretzel is great from sandwiches or for spreading in butter. Lye can be a little tricky to find but it will give your pretzels the best color and aroma compared to. This recipe for authentic Bavarian Pretzels uses a lye solution, resulting in the traditional Germany pretzel, called laugenbrezel.

German Lye Pretzels - Laugenbrezel [Bakery Recipe] is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. German Lye Pretzels - Laugenbrezel [Bakery Recipe] is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have german lye pretzels - laugenbrezel [bakery recipe] using 10 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make German Lye Pretzels - Laugenbrezel [Bakery Recipe]:

1. Get 200 ml water (40°C)
2. Take 5 g dry yeast
3. Prepare 100 ml milk
4. Prepare 5 g salt
5. Make ready 5 g sugar
6. Prepare 40 g butter
7. Get 500 g bread flour (strong flour)
8. Prepare *******
9. Take 500 ml water
10. Make ready 15 g lye

Our last trip to Germany left me with a longing for those large bavarian Pretzels. They are special and are "Laugen Brezel" meaning Lye Pretzel. I always thought lye was a dangerous chemical , so even … There are several accounts on the origin of pretzels. Some credit them to European monks, others say it was invented in a monastery in South France and there's even those who believe it is a variation of a Greek ring bread.

Steps to make German Lye Pretzels - Laugenbrezel [Bakery Recipe]:

1. In a bowl or small pot, put in the 40 g butter, 100 ml milk, and 5 g salt.Heat on low until the butter just melts and set aside.
2. In a separate bowl, add 200 ml warm water and 5 g sugar. Mix and add 5 g dry yeast. Mix well and wait for 10-15 minutes until the yeast bubbles up.
3. Add the 500 g flour to a large bowl. Make a 'crater' in the middle of the flour and pour in the butter/milk mix. Toss some flour over the butter/milk and then pour in the yeast water around the outside of the crater.
4. Gradually mix the flour into the liquid with your fingers. When the flour starts to absorb some of the liquid, start bringing together the flour with your hands until you can form a ball.
5. When you can bring together into a ball, remove from bowl and knead until the dough is smooth - about 10 minutes.
6. Return dough to bowl and cover. Let rise for 40 minutes in a warm place or until about doubled in size.
7. Divide dough into 10 equal pieces (it's about 80 g each if you're weighing). Gently roll each piece into a short cylinder/log shape.
8. Next, take each dough 'log' and roll out the ends - leave the very center of the 'log' untouched (so it doesn't lose its air) and roll out the right and left sides until long, thing and tapered.
9. Twist the long ends around each other and press the tapered tips into the fat part of the pretzel.
10. In a medium bowl, put in water first then mix in the lye until the lye is dissolved. (Be very careful with lye! Make sure your room is ventilated and you're wearing rubber gloves and even consider safety glasses).
11. Still wearing your gloves and glasses, grab each pretzel at the top where the tips are pressed into the fat part. Dip it into the lye solution, making sure every part gets covered in some liquid. Lift out, let drain and arrange onto baking sheets in preparation to bake
12. Sprinkle with salt while still wet
13. Bake at 240°C (no steam) for 15 minutes.
14. The pretzels should be nice and dark brown!
15. For sandwiches, slice open the fat part of the pretzels and stuff with your favorite fillings - butter, ham, pickles, lettuce, cheese, etc. etc.

I always thought lye was a dangerous chemical , so even … There are several accounts on the origin of pretzels. Some credit them to European monks, others say it was invented in a monastery in South France and there's even those who believe it is a variation of a Greek ring bread. However, the Laugenbrezel - the German version of pretzels - is credited to the Bavarians. I learned this recipe from a German bakery - this particular pretzel is great from sandwiches or for spreading in butter. Lye can be a little tricky to find but it will give your pretzels the best color and aroma compared to.

So that is going to wrap it up with this exceptional food german lye pretzels - laugenbrezel [bakery recipe] recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!