Laugenbrezel

Ingredients

• 42 g yeast (1 cube)
• 1 tbsp Raw cane sugar
• 500 g wheat flour type 1050
• 500 g wheat flour type 550
• 20 g room-temperature butter
• 1 tbsp salt
• 1 tbsp wheat flour type 550 (for working and for the baking sheet)
• 50 g sodium bicarbonate
• coarse salt (for sprinkling)

Instructions

1. 1.

   Crush the yeast and mix with sugar and 3–4 tbsp lukewarm water. Add both flours, butter, salt, 500 ml lukewarm water, and the yeast mixture to a bowl. Knead with dough hooks until a firm, smooth dough forms. Adjust flour or water slightly if needed. Cover and let rise for about 30 minutes.

2. 2.

   Knead the dough on a floured surface, shape into a strand, and divide into roughly 15 equal pieces. Roll each piece into a strand about 40 cm long, leaving it slightly thicker in the middle. Shape into pretzels and press the ends together. Repeat with all dough.

3. 3.

   Line a baking sheet with parchment paper and place the pretzels on it. Cover again and let rest for about 15 minutes in a cool spot.

4. 4.

   Boil sodium bicarbonate in 2 liters of water in a pot. Then cool until just below boiling point. Gradually add the pretzels, lifting them with a slotted spoon as they rise to the surface. Place them on a floured baking sheet and sprinkle with coarse salt.

5. 5.

   Bake the pretzels in a preheated oven at 220 °C (200 °C fan; gas: level 4) for 20–30 minutes. Remove from the baking sheet and let cool.