Biergarten Pretzels

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.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 546
• Protein: 14 g
• Carbs: 96 g
• Fat: 11 g

Ingredients

• 500 g Wheat flour ( sifted )
• 300 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 40 g Minimum butter sweet ( softened )
• 10 g White sugar ( standard )
• 10 g Fleur de sel ( for the dough )
• 50 g Baking soda ( for the bath )
• 1 piece Egg ( beaten for egg wash )
• 20 g Coarse sea salt ( for sprinkling )

Instructions

1. Kneading the dough

   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. First rise

   Let the dough double in size in a warm spot. It should be supple and spring back when pressed with a finger.

3. Shaping the pretzels

   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. Bicarbonate bath

   Dip each pretzel for 30 seconds in boiling water with bicarbonate. The dough should slightly puff up and become sticky on the surface.

5. Baking and browning

   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.

Chef's tips

• 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.

Storage

Best eaten the same day for the crunch. Otherwise, reheat for 2 minutes in the oven to restore softness.