Bretzel fatti in casa: gli originali tedeschi!

Discover the history and recipe of pretzels, the fragrant and savory sandwiches of South Tyrolean origin, ideal with beer and salami. Make your own with my recipe! 😋 DO YOU LIKE MY RECIPES? SUBSCRIBE ➡️ https://bit.ly/LaCucinadiSonia 🍳 INGREDIENTS 🍳 For the dough flour 0 500 g water 250 g butter 50 g 3.5 g dehydrated brewer's yeast (or 12g of brewer's yeast) honey 1 tsp salt 1 tsp For soda solution caustic soda 30 g water 1 l To decorate salt flakes to taste 🍳 PREPARATION 🍳 00:00 - Put the flour and yeast in the bowl of the planetary mixer fitted with the hook. Dissolve the salt in the water, start the machine and pour the water slowly into the bowl, then the honey. Work everything for at least 10 minutes until the dough has come together and detached from the walls of the bowl. 01:30 - Then add the diced butter. Once finished you will have to obtain a smooth and elastic compound. Work the dough quickly to obtain a ball. Put it to rise in a bowl covered with transparent film in the turned off oven for an hour. 02:28 - After the necessary time, divide the dough into 8 parts of 100 g each. With each piece it forms a loaf 50 cm long, thicker in the center and thinner at the ends. Take the two ends, cross them upwards leaving a kind of circle under them, then twist them. Bring the two ends down and spread them, fixing them. 03:17 - As your pretzels are ready, arrange them on squares of parchment paper and place them on a baking tray. Let them rise for 30 minutes in the turned off oven, then transfer them to the refrigerator for an hour. 04:07 - Five minutes before taking the pretzels out of the fridge, prepare the soda solution. Pour cold water into a glass or steel bowl and dissolve the soda in it, stirring with a steel spoon. Place a pretzel with its paper in the solution, remove the paper and turn it over after 7/8 seconds. Leave it immersed for another 7/8 seconds, drain it with a metal slotted spoon and place it on a baking sheet lined with parchment paper. 05:43 - Score the pretzels by making a firm, deep cut at the bottom of the two ends. Sprinkle them with salt flakes. Cook the pretzels in a preheated static oven at 180° for about 15 minutes. Remove them from the pan and let them cool.