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Recipe: German Bretzel

There’s no better way to celebrate October Fest or memories of a German holiday than with a Bavarian Bretzel. This salty and chewy treat tastes great freshly baked or sliced in half with a little cream cheese and prosciutto.

Ingredients

350g tepid water
15g sugar
12g salt
8g yeast
620g flour
40g butter, softened

Boiling Mixture

2l water
½ cup baking soda

Method

  1. Place flour, yeast, salt, sugar and warm water in a mixer with dough hook and mix for 5 minutes.
  2. Add the softened butter and continue to mix for a further 10 minutes until well combined.
  3. Place in steam oven on dough proving and prove for 30 minutes until it has doubled in size. Alternatively, cover and rest in a warm location for 1 ½ hours to prove.
  4. Preheat the oven on CircoTerm/4D HotAir/Fan bake and set to 200°C (with highest level steam).
  5. Tip the dough out onto a lightly floured work surface and separate out to 8 evenly sized balls, approximately 130g in weight.
  6. First roll into long thin logs with a slightly larger bulb in the middle of the log. Then, twist the two ends together so you have a circle with twist at the end. Attach the ends of the twists to either side of the large bulb.
  7. Put 2 litres of water into a large pot and bring to a boil. Reduce to a gentle simmer and add baking soda. Caution: the water will bubble up when you add the baking soda. You may want to add it bit by bit so the water doesn’t overflow.
  8. Once all of the baking soda has been added, gently drop the bretzels into the water, 1-2 at a time. They will only be in the water for a few seconds before they rise to the top. Turn them over so both sides are full immersed into the water.
  9. Remove after 15 seconds with a slotted spoon and place on paper towels. Immediately sprinkle with rock salt or sesame seeds.
  10. Place bretzels on baking paper on your baking tray and place in the oven to bake for 15 minutes or until dark golden brown.

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