To prepare delicious and fluffy pretzels, start by sifting 500 grams of high-quality flour into a large bowl. The sifted flour will allow the dough to breathe and become lighter. In another container, dissolve 25 grams of fresh yeast in about 100 ml of lukewarm water. It is essential that the water is just lukewarm so as not to kill the yeast; a good test is to feel it with your finger, it should be comfortable to touch. Add a teaspoon of sugar to activate the yeast and let it sit for 10 minutes until a foam forms on top.
Meanwhile, prepare a solution of 200 ml of lukewarm water in which you dissolve a teaspoon of salt. This solution will give a special flavor to the pretzels. Once the yeast has been activated, combine the sifted flour with the saltwater solution and the yeast. Start mixing with a spatula, then switch to kneading with your hands. Gradually add flour if necessary until the dough becomes soft and pliable but not sticky. Knead the dough for about 10 minutes until it becomes elastic.
After achieving a uniform dough, cover the bowl with a damp towel or plastic wrap and let it rise in a warm, draft-free place for about 30-40 minutes, or until it doubles in volume. Once it has risen, place the dough on a floured surface. Divide the dough into equal portions, the size of a ball slightly smaller than a golf ball. Each ball will be shaped into a long rope, about the thickness of a pinky finger. Bend the rope and twist it, then shape it into a figure 8, ensuring the ends are well joined.
Place the pretzels on a greased baking tray and cover them with plastic wrap. Let them rise for about 60-70 minutes until they become fluffy and their volume increases. In the meantime, preheat the oven to 200 degrees Celsius. Meanwhile, prepare the sprinkle mixture. In a bowl, combine 50 grams of salt, 100 ml of water, and 50 grams of flour, mixing until you achieve a smooth paste, slightly thicker than pancake batter.
After the pretzels have risen, remove the wrap and place the tray in the preheated oven. Bake the pretzels for 15-20 minutes until they turn golden and crispy. As soon as you take them out of the oven, use a brush to generously sprinkle them with the previously prepared mixture. This coating will dry on the pretzels and give them a savory, distinctive flavor. Let the pretzels cool slightly before enjoying them, and their aroma will surely captivate you! Enjoy your meal!
Meanwhile, prepare a solution of 200 ml of lukewarm water in which you dissolve a teaspoon of salt. This solution will give a special flavor to the pretzels. Once the yeast has been activated, combine the sifted flour with the saltwater solution and the yeast. Start mixing with a spatula, then switch to kneading with your hands. Gradually add flour if necessary until the dough becomes soft and pliable but not sticky. Knead the dough for about 10 minutes until it becomes elastic.
After achieving a uniform dough, cover the bowl with a damp towel or plastic wrap and let it rise in a warm, draft-free place for about 30-40 minutes, or until it doubles in volume. Once it has risen, place the dough on a floured surface. Divide the dough into equal portions, the size of a ball slightly smaller than a golf ball. Each ball will be shaped into a long rope, about the thickness of a pinky finger. Bend the rope and twist it, then shape it into a figure 8, ensuring the ends are well joined.
Place the pretzels on a greased baking tray and cover them with plastic wrap. Let them rise for about 60-70 minutes until they become fluffy and their volume increases. In the meantime, preheat the oven to 200 degrees Celsius. Meanwhile, prepare the sprinkle mixture. In a bowl, combine 50 grams of salt, 100 ml of water, and 50 grams of flour, mixing until you achieve a smooth paste, slightly thicker than pancake batter.
After the pretzels have risen, remove the wrap and place the tray in the preheated oven. Bake the pretzels for 15-20 minutes until they turn golden and crispy. As soon as you take them out of the oven, use a brush to generously sprinkle them with the previously prepared mixture. This coating will dry on the pretzels and give them a savory, distinctive flavor. Let the pretzels cool slightly before enjoying them, and their aroma will surely captivate you! Enjoy your meal!
Ingredients
480 g of quality white flour, 10 g of yeast, half a teaspoon of salt or a little more (I added a teaspoon), 1 tablespoon of salt for sprinkling, 50 g of flour for sprinkling, 100 ml of water for sprinkling, 300 ml of water for the dough (the amount can vary, it can be more or less).