Bretzels

9

Half

2h

For today we have prepared a recipe that you will love, it is pretzels . A kind of crunchy bow-shaped cookies that children and adults alike like. It is said that these cookies were prepared in ancient Rome to reward children who did their homework. The word pretzel has its German origin and means small arms, the Romans said that these pretzels were shaped like the arms of children saying their prayers. There is a wide variety of pretzel recipes , there are those pretzels that change in texture, some are prepared to be enjoyed as cookies and others as soft bread. Pretzels with a biscuit texture and salty are typical of Europe, they have their origin in Bavaria, a German state. Therefore, they are very common in Germany and Switzerland. Meanwhile, pretzels with a soft bread texture are typical of the United States. Other recipes present pretzels that change in flavor; you will find salty almond ones, others that are more slightly sweet, there are those that are flavored with vanilla and cinnamon and there are those that have a garlic flavor. Our recipe today is the traditional pretzel recipe , then you can get creative and give it different flavors. Ingredients (9 units)  

• 135 g warm milk
• 135 g warm mineral water
• 7 g dry baker's yeast
• 500 g baking flour
• 10 g salt
• 5 g brown sugar
• 40 g oil

To blanch the pretzels:

• 2 liters mineral water
• 65 g baking soda

Besides:

• coarse salt to decorate

Preparation (2 hours approx.): 1. Heat the mineral water and milk slightly (it has to be warm, not hot) and add the dry baker's yeast. Stir to mix well and set aside. 2. In a large bowl, mix the flour, salt and brown sugar. 3. Add the oil and the milk, water and yeast mixture. Knead well by hand or machine until you obtain a smooth and not very soft dough. 4. Lightly flour the kneading bowl or work surface and place the dough. Lightly flour the dough on top and cover with a cloth or plastic wrap (only if it is left in the kneading container). Let it rest for 30 minutes. 5. Divide the dough into 9 pieces of equal weight. Stretch each piece until it forms a churro. If the dough shrinks, let it rest for a few more minutes, until it loses its nerve. 6. Form the pretzels (see photos) and place them on 1 or 2 trays lined with baking paper. Cover the pretzels with a kitchen towel and let them rest for about 20 minutes. 7. Meanwhile, put the 2 liters of mineral water in a pot and bring to a boil. Add the baking soda and mix. 8. Turn on the oven at 180ºC. 9. Very carefully place the brezels from the first tray, one at a time, into the boiling water and leave them for about 30 seconds. 10. Remove the pretzels with the help of a slotted spoon and drain them as much as possible. Place the pretzels back on the baking tray covered with baking paper. 11. When the first tray is full, paint the pretzels with the water and baking soda mixture and sprinkle coarse salt on top. Make a longitudinal cut in the bottom of each pretzel (optional). 12. Bake for about 20 minutes or until they acquire the characteristic reddish brown color. 13. Repeat the same steps with the second tray of pretzels. 14. Let the pretzels warm or cool Enjoy!