🥨 Bretzels traditionnels 🥨 Recette de bretzels à la maison

Hello, today we're meeting for a pretzel recipe 🥨 with Mr. Arnaud Romaire, a baking teacher!! Turn on notifications by clicking the bell 🔔 so you don't miss a recipe. Subscribe here ➼   / fabcot   ➼Find me every Thursday and Sunday for a new video. ➼ My aprons: https://www.marceletjean.fr/boulanger... 15% off promo code: PASAPAS15 ________________________________________________ ➼ Find me on: o My website: https://www.boulangerie-pasapas.com, the bakery at your fingertips 🔆 o Instagram:   / boulangeriepasapas   o Facebook:   / boulangerie-pas-à-pas-355694464977712   For any contact (professional only), please email me at [email protected] ➡️ Start your coaching: https://www.boulangerie-pasapas.com/c... ➡️ MY TRAINING COURSES: https://www.boulangerie-pasapas.com/f... ➡️ MY RECIPE BOOK: https://www.boulangerie-pasapas.com/p... ➡️ MY KNIVES: https://www.boulangerie-pasapas.com/p... For anything else, feel free to comment here or on the various social media platforms. ➼ My recommended videos: o Professional PIZZA:    • PIZZA DE PRO : Ma RECETTE de PIZZA de chef !   o Interview with Manon Santini:    • 🍕Pizza maison avec Manon Santini🍕   o Making Whole Grain Bread at Home:    • Pain aux céréales à la maison   o Kneading by Hand:    • Le pétrissage Manuel   o Making 2 Baguettes at Home:    • Deux baguettes au levain à la maison. Rece...   o Making 4 Semi-Whole Wheat Buns at Home:    • 4 BUNS semi-complets à la maison (TangZhong)   ________________________________________________ ➼ Recipe for 7 60g pretzels • T65 flour: 250g • Salt: 4g • Dry yeast: 6g or (12g fresh yeast) • Milk: 55g • Butter: 25g • Cold water: 55g • Liquid sourdough starter: 50g • Recipe for pretzel soaking solution • Water: 500g • Salt: 8g • Baking soda: 30g • Knead for 4 minutes on speed 1 + 6 minutes on speed 2 • Proofing: 30 minutes • Dividing and shaping • Proofing: approximately 20 minutes • Place in the freezer • Dip in the cold solution • Bake in the oven at 200°C for approximately 18 minutes • ENJOY!!!!!! Origin: According to a local story, linked to the etymology of the word, the pretzel was born in 1477. A court baker from Bouxwiller, in the Bas-Rhin region, was imprisoned by the king after underbaking his bread. He was facing execution. However, the baker's wife allegedly begged the king to give her man one last chance. Thus, the king gave him this ultimatum: the baker would be saved if he invented, within three days, a bread "through which the Sun would shine three times." While the baker was in his kitchen, desperately trying to invent a new recipe, he saw through the kitchen window his wife praying for him on her knees, her arms resting on her chest in the shape of a cross. Seeing his wife like this, the baker had an idea: he crossed the two ends of a ribbon of dough to reproduce the posture his wife had adopted, thus forming three holes, through which the Sun could shine three times, as the king demanded. But at the last moment, before putting these loaves, which would later be called "pretzels," into the oven, the cat dropped a product usually used to clean baking sheets. Since the baker didn't have enough time to knead a new dough, he put them in the oven like this, and the product spilled by the cat, a baking soda solution, gave rise to the brined pretzel. See you soon on Bakery Step by Step by Fabrice Cottez