Traditional Pretzel
Ingredients
- 500 gWheat flour (sifted)
- 300 mlMineral water (lukewarm)
- 20 gFresh baker's yeast (crumbled)
- 40 gUnsalted butter (softened)
- 1 pinchWhite sugar
- 10 gGray sea salt
- 40 gBaking soda (for the bath)
- 1 tbspFleur de sel (for topping)
Method
A glossy mahogany crust sprinkled with coarse salt that cracks when bitten. The crumb is dense and soft, releasing the scent of fresh yeast and nutty butter.
- 1
In a bowl, dissolve the crumbled yeast in lukewarm water with the sugar. Let it rest until a thick foam forms on the surface.
- 2
Mix the flour and sea salt. Incorporate the softened butter and the yeast mixture. Knead vigorously until the dough is smooth, elastic, and no longer sticks to your fingers.
- 3
Place the dough in a mixing bowl, cover with a damp cloth, and let it double in size in a warm, draft-free spot.
- 4
Divide the dough into 8 pieces. Roll each piece into a 50 cm long rope, thicker in the center. Cross the ends twice and fold them back onto the base to form the knot.
- 5
Bring one liter of water to a boil with the bicarbonate. Dip the pretzels for 30 seconds. They should float to the surface. Drain them on a baking sheet.
- 6
Sprinkle with fleur de sel. Bake at 200°C. The crust should take on a dark mahogany hue and become quite firm.
Frequently asked questions
How do you get this dish right?
- The bicarbonate bath is essential for the chemical reaction that creates the brown color.
- If the dough resists shaping, let it relax for 5 minutes before finishing rolling the ropes.
How long does this dish keep?
Store for 2 days in a paper bag. Reheat for 2 minutes in a hot oven to restore their crunch.
