The pretzels or pretzen is his bread of Alsatian origin, one of the symbols of the German-speaking South Tyrol and from the characteristic amber color countries and the shape and knotted by’unmistakable flavor.
The pretzel is sprinkled with salt and this is very well served with beer, but can also be flavored with aniseed or cumin. On local tables and the bar is often stacked on special wooden cross braces made.
The pretzel owe their characteristic shape “loose knot” to their origin: legend has it that it is the oldest snack in the world, popular already in 610.
According to legend, to spread the pretzels were the monks of the South of France who lavished them a reward to children who could memorize some verses of the Bible. Bretzel would in fact mean reward and their shape remind the children's arms crossed, as if in prayer: the three characteristic holes WOULD indicating the Trinity. Their brown color instead is due to a baker, who exhausted he fell asleep in front of the oven while baking pretzels were, thus making them burn.
A’Another legend has it that invented this bread was a baker loved by his fellow citizens but who ended up in prison for having perjured himself against the lord of the country to give him the freedom he asked him to invent a bread in which you could see three times the form Of sun.
There are several recipes for pretzels, both sweet and savory, thin and rather dry, or more thick and soft, good to be filled with sausage to be enjoyed by way 'of sandwich: the latter are the ones that we propose.
- Ingredients for lievitino
- water lukewarm 55 ml
- 00 flour 100 g
- sugar 12 g
- dry yeast (Fresh or 14 g if fresh) 4 g
- 8 bretzel
- 00 flour 400 g
- water lukewarm 215 ml
- Butter at room temperature 50 g
- Fine salt 12 g
- Bicarbonate 30 g
- to season
- Salt flakes (Or salt) q.s.
To prepare the pretzel started from the preparation of lievitino: Take a bowl and dissolve the yeast in warm water (1), add sugar (2) mix together and add to the sieved (3) flour,
stir quickly the time needed to collect the ingredients (4-5). Place the dough obtained in a bowl, cover with plastic wrap (6) and store it to rise in the oven with the light on for at least 1 hour,
until the dough has doubled its volume (7). Take charge now of’dough: Dissolve the salt in’Water (8), place in a bowl the flour, add the’water in which you have dissolved the salt (9),
lievitino (10), the softened butter into small pieces (11) and knead vigorously with your hands (12)
until mixture is smooth and homogeneous (13). Place the dough obtained in a bowl, cover with plastic wrap (14) and let rise in the oven with the light on for a couple of hours. When the dough is leavened (15) knead again the mixture on a lightly floured pastry board (the dough will not stick to your hands).
At this point divide the dough into eight equal pieces (16) and give it the shape of strings of the length of 50 cm approximately, leaving the most narrow end with respect to the center (17), the two ends folded down (18)
Give then to the cord the typical form "slow-node" crossing the two ends (19) and folding them on the edge (20-21).
Once you have given shape to your pretzels, place them on a floured cloth and let rise for another 20 minutes (22). Meanwhile, put to boil a gallon of water, and when it reaches a boil, add 3 tablespoons of baking soda (23). With the aid of a skimmer, lay the pretzel, no more than two at a time, in the water (24) until it will be glossy (30 -40 seconds). Remove them with a slotted spoon,
place it with pretzels on a towel to dry the excess water (25). Put the pretzels on a baking sheet covered with parchment paper, then sprinkle with coarse salt (or flaked) over the surface (26). Bake the pretzels for 20 minutes in oven preheated to 220 ° and then Remove from the oven when they become brown (27). Let cool the pretzel and then enjoy them accompanied with cheese and sausage.
To keep them from getting soft due to the action of the salt, we recommend to avoid to keep them in a box and, instead, hang by a thread and let them dry out.
You can freeze the dough; if necessary, you can thaw it in the refrigerator and then do it to warm to room temperature for at least 2 hours before forming pretzels and let them rest for the last leavening.
Enjoy the pretzel with cheese and traditional veal sausages, typical Bavarian sausages, Finally accompanied the dish with the timeless German beer!
You can customize your guarnendoli pretzel with caraway seeds, poppy or aniseed instead of salt.