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1
Put the dry ingredients in a bowl and mix well.
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2
Put the yeast in lukewarm water and dissolve.
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3
Add the yeast water and butter to the bowl and knead well.
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4
(or use a bread machine).
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5
After kneading for 10 minutes, the dough will come together like this.
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6
This dough is on the stiff side.
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7
Divide the dough into 6 portions, and round them off.
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8
How to make pretzels: Roll out about 40 cm long, with thin ends and a fat middle.
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9
Twist the ends together once, and make a heart shape.
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10
If the dough won't stick to itself, use a little water to help it stick.
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11
I tried making other shapes too.
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12
Butter a baking tray.
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13
If you use parchment paper, the alkaline nature of the lye in the Laugenwasser may rip it.
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14
Since you'll be using NaOH (lye), put on protective gloves and protective goggles.
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15
Put the lye in a pan, and pour in lukewarm water.
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16
If you add boiling water the lye may spit, so don't do that!
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17
Boil the formed dough from step 7 in the alkaline water.
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18
When the dough turns yellow take it out with tongs, and put in the buttered baking tray.
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19
Boil the dough for 15 to 30 seconds.
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20
This is the dough after it's been poached.
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21
Can you tell that the dough has turned a bit yellow?
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22
Let it rest like this for 15 minutes.
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23
Preheat the oven to 200C.
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24
Use a knife to slash the tops of the rolls, sprinkle on some coarse salt and put in the oven.
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25
(Be sure to put on gloves.)
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26
Bake for 15 to 20 minutes and they're done.
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27
This is a Bretzel (pretzel).
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28
The name of the bread changes depending on the shape/
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29
This is a Laugenstange.
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30
This is a Broetchen (a little roll).
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31
To make an alkaline Laugenwasser using bicarbonate of soda: Put 2 tablespoons of bicarbonate of soda in 750 ml of water.
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32
I boiled the dough for 30 seconds per side.
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33
The color is different from the ones boiled in lye water, but they are just as delicious.
