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Description

Baking Bavarian Bretzels

Resources

Ingredients
 1 and 1/2 cups warm water (lukewarm, no need to take temperature)
 1 packet active instant yeast (2 1/4 tsp.)
 1 tsp. salt
 1 tbsp. granulated sugar
 3.75 - 4.25 cups all-purpose flour + more for the counter surface to knead
 1 large egg, beaten
 course sea salt for sprinkling or cinnamon sugar

Equipment
 Oven tray
 Greaseproof paper
 Large bowl
 Pastry brush (for egg glaze)
 Oven mitts
 Apron

and an oven of course !

Instructions

What to do
• Preheat oven to 220 C degrees. Line baking sheet with baking paper. Set aside.

• First, you’re going to stir a packet of yeast into a bowl of warm water – 1.5 cups of water to be exact. Do not be afraid of yeast!. You are not waiting for any dough to rise in today’s recipe. It’s simply another ingredient, like adding salt or something. Not so bad, right?

• Give the water and yeast a nice mix around in the bowl. There will be some yeast lumps floating around. That’s ok. Next, add a bit of sugar and salt. Mix, mix, mix by hand. Easy, easy, easy.

• Next, stir in your flour. Use 3 cups of flour at first. As you mix the dough, add about 3/4 -1 cup more of all-purpose flour. Keep adding flour until the dough is no longer sticky. Poke the dough with your finger – if it bounces back, it is ready to knead.

• Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball.

• Roll the dough into a finger-thin rope.

• Shape the bretzel. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.

• Time for an egg-wash. Simply beat an egg, pour it into a shallow bowl or pie dish, give the shaped bretzel a nice brush (both sides) and sprinkle with salt. I used course sea salt – the kind you fill your grinder with. You could also use pretzel salt, which is sold in specialty baking stores. Or cinnamon sugar!

• Oven time! Bake for 10 minutes at 220 C degrees. Watch the bretzels rise, expand, and get all puffy in the oven! Turn the oven to broil for the last 5 minutes to get the tops nice and brown (ask a Leader for help). Be sure to watch them closely in this step – you don’t want them to burn.

• Serve them warm and enjoy!

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