Biergarten Pretzels
Ingredients
- 500 gWheat flour (sifted)
- 300 mlMineral water (lukewarm)
- 20 gFresh baker's yeast (crumbled)
- 40 gUnsalted butter (softened)
- 10 gWhite sugar (standard)
- 10 gFleur de sel (for the dough)
- 50 gBaking soda (for the bath)
- 1 pcEgg (beaten for egg wash)
- 20 gCoarse sea salt (for sprinkling)
Method
A deep brown, glossy crust sprinkled with coarse salt that crunches with every bite. The crumb is dense and soft, with a scent of fresh dough and butter.
- 1
In the bowl, mix flour, water, sugar, and crumbled yeast. Knead until the dough pulls away from the sides. Incorporate butter and salt, working the dough until it is smooth and elastic to the touch.
- 2
Let the dough double in size in a warm spot. It should be supple and spring back when pressed with a finger.
- 3
Divide into dough balls. Roll into long ropes, thin at the ends and thicker in the center. Cross the tips and fold them back onto the belly of the pretzel. Place in the cold to firm up the skin.
- 4
Dip each pretzel for 30 seconds in boiling water with bicarbonate. The dough should slightly puff up and become sticky on the surface.
- 5
Place on a tray, brush with egg wash, and sprinkle with salt. Bake at 200°C. Remove when the crust is a deep mahogany brown and the bottom sounds hollow when tapped.
Frequently asked questions
How do you get this dish right?
- Chilling before the bath is crucial: it creates a skin that reacts better to the bicarbonate for an intense color.
- Don't skip the bath: it's what gives that specific taste and unique crust texture.
How long does this dish keep?
Best eaten the same day for the crunch. Otherwise, reheat for 2 minutes in the oven to restore softness.
