Bretzel

Bretzel, aka brezl and brezn, is, of course, a tricky thing, but it is quite possible to bake it at home. Freeze it thoroughly just before boiling it in boiling soda. Otherwise, the dough will disintegrate and the pretzel will lose its shape.

Ingredients

• 600 g flour
• 400 ml milk
• 40 g fresh yeast
• 100 g butter
• 10 g sugar
• 60 g soda
• 20 g salt
• hard cheese and coarse sea salt for serving

Directions

1. Mash yeast with flour and sugar until smooth. Add warm salted milk (36–38 ° C) and softened butter. Knead to a smooth, soft dough.
2. Form a ball out of it, transfer to a bowl. Tighten it with cling film and store in a warm place for 30 minutes.
3. Knead the dough quickly. Stir for 1 min. Divide into 70g pieces. Roll each sausage and roll into a pretzel shape. Put in the freezer for 1 hour.
4. Boil 3 liters of drinking water. Add baking soda. Dip the pretzels in small batches and cook them for 40 seconds. Remove and place on a baking sheet lined with baking paper. Sprinkle with grated cheese and salt. Bake in oven at 180 ° C for 15 minutes. Serve warm or cold.