Description
I travel often to Germany, love this country and have been in it many times. In January of this year happened to fly all the family, including 9-month-old at the time Timokhov. Our dad thoroughly hooked on pretzels. Pretzel is a pretzel with coarse salt, sometimes with cheese or butter. Very sorry that they are not to drop off - dry and become oak. I found the other day in a magazine recipe, cooked and gasped - there they are, these pretzels. Decided to post, but found already existing prescription from Hyazinthe. Having carefully studied, noticed the difference in the composition of the test - I have slightly simplified version, so I share what I have. Pretzels never too much!
Ingredients
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Flour
300 g
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Water
200 ml
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Soda
65 g
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Yeast
15 g
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Salt
1 handful
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Cumin
1 handful
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Vegetable oil
Cooking
Dissolve the yeast in warm water, pour the sifted flour, knead the dough. Put in a warm place for 2 hours. It will rise in 2 times.
Cut the dough in small pieces. From the first pieces to roll into balls.
Then from balls to roll up sausages. Easier to do it in the air vertically, not on the table.
Wrap one portion of sausage in the middle.
Then the second part. Get the pretzel.
Boil 1 liter of water, pour soda. Lower the pretzels 1-2 pieces into boiling water.
Cook until they float (about 30 seconds).
With a slotted spoon to shift to [b]oiled[/b] a baking sheet (if using parchment - it also must be lubricated, otherwise the wet pretzels will stick to the paper!), sprinkle with coarse salt and cumin. To put in heated to 180 degrees oven, bake for 15 minutes.
The pretzels themselves rumanetsa and a little crack, just like in German bakeries. All grown-up. Bon appetit!
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