Portions / Servings: 10
- 1 tbsp. sugar
- 1 tbsp. instant dried yeast
- 300 g of water
- 520 g of flour
- 25 g of butter
- 1 tbsp. salt
- 1.5 l of water
- 100 g of bicarbonate
- Fleur de sel
- 1 large and high saucepan
- Baking pans
- Parchment paper
Put water, yeast, and sugar in the mixing bowl. Heat 4 min/37°/speed 1.
Add flour, salt, and butter. Knead 5 min/dough mode.
Take the dough out of the mixing bowl and shape directly by cutting the dough into 8 to 10 pieces. Take one of the pieces, roll it on a silicone bread mat (ThermoMat) or work surface to get a fine rope. Ideally, the center of the rope should be wider than the ends. Twist the ends twice and fold over. Seal the ends with a little water. Place the pretzel on a baking pan covered with parchment paper.
Repeat steps with all the pieces of dough. Leave to prove for 15 to 30 minutes (the time to shape them all and prepare for boiling).
Preheat oven to 400 ° F.
Boil 1.5 l of water in the large, deep pan. When the water boils, remove it from the heat and add the baking soda. When this has finished foaming, put back on medium heat.
Put two or three pretzels in the simmering water for about 30 seconds then using the skimmer, remove them from the water and place them on the baking pan and sprinkle them with fleur de sel.
Once all the pretzels have been boiled, bake for 12 minutes at 400 ° F.
- The pretzels are delicious at the exit of the oven but are also eaten at room temperature.
- Why a large and deep pan? Large to poach pretzels by two or three and deep because when you add the bicarbonate, the water will foam and level up.
- It is possible to make rolls with this paste, instead of pretzels. We will fashion balls that we will poach as pretzels, then a cross on the top, fleur de sel and oven 15 to 20 minutes depending on size.
- Pretzels are eaten as an accompaniment to a soup, cut in half and spread with butter for breakfast or sandwich with tomato ham cheese for dinner!