Pretzel d'Alsace (Alsatian pretzel)
The Pretzel d'Alsace is a golden-brown, crispy and at the same time airy classic of the Alsatian art of baking. The pastry convinces with a salty, aromatic crust and soft interior - whether as a snack with crémant, as a rustic side dish or as part of a cheese platter. Step by step, it also succeeds at home; the recipe combines pure baking pleasure with wine with food. Best enjoyed with a glass of Crémant d'Alsace and friends!
Cooking utensils
- 1 Küchenwaage
- 1 Rührschüssel
- 1 Handrührgerät oder Küchenmaschine
- 1 Backblech & Backpapier
- 1 Topf für Lauge
- 1 Schaumlöffel
Ingredients
For the yeast dough
- 250 g Flour Type 550
- 1/2 cubes of fresh yeast or 1 packet of dry yeast
- 125 Ml lukewarm water
- 20 g soft butter
- 1 tsp sugar
- 1 tsp salt
For the lye & the finish
- 1 l Water
- 2 tbsp baking soda
- Coarse salt for sprinkling
Preparation
Preparing yeast dough
- Place the flour in a bowl and make a well. Dissolve the yeast with sugar in lukewarm water, pour into the well, mix gently.
- Add butter and salt, knead everything into a smooth dough.
- Cover and leave to rise for 1 hour.
Forming pretzels
- Divide the dough into 4 portions, roll each into long strands and loop into the classic pretzel shape.
- Let it rest for another 10 minutes.
Pretzel bath
- Bring the water to the boil in a saucepan, stir in the baking soda carefully.
- Dip the blanks with a slotted spoon for 30 seconds, drain.
Bake
- Place on baking sheet, sprinkle with coarse salt.
- Bake in a preheated oven (220°C convection) for about 17-20 minutes until golden brown.
Recommended Accompaniments
- Alsatian cheese platter (e.g. Munster, Tomme)
- Herb quark or horseradish cream cheese
- Radish Bouquet
Nutritional values per portion
Calories: 270kcalCarbohydrates: 53gProtein: 7gFat: 3g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat