strawberry clouds
Hello again everyone!
Although you can not update as often continue cooking, experimenting and looking at all the kitchens that I like and today finally I present these pretzel soft whose most characteristic detail in my opinion is that prior to baking is immersed in a mixture of baking soda and water which gives them a characteristic brown color and a special flavor.
Come with a little history this bread ... sources differ in time and place of origin of such a pretzel, but its use in the emblems of bakers in Southern Germany is documented at least since 1111.
Brezel German word, derived from Latin bracellus , which means little arm and this name is because the shape of this bun reminds two arms entwined.
The first depiction of a pretzel is in the Hortus Deliciarium medieval manuscript, prepared by the Abbess Herrada Landsberg in Alsace. It was a beautiful
encyclopedia Art , still largely a compendium of knowledge of the twelfth century. In one of the miniatures of this codex is the scene of a banquet table and seen a pretzel on the right of the king.
image taken from: http://es.wikipedia.org/
In the United States are also well known but very different the soft pretzel pretzels are called hard because they are cookie-like, thin and crispy, and they are not bathing in water with baking soda. Traditionally soft pretzels are about the size of a hand while the drives are small, about 3 or 4 mm thick.
The hard pretzels are also consumed chocolate coated pretzel sticks or with a layer of caramel or yogurt.
Ingredients (leaving around 12)
360 ml warm water da
1 package dry yeast bakery
1 teaspoon brown sugar
630 gr flour
2 teaspoons salt
1.5 liters of water
60 gr baking
to the surface, coarse salt and sesame seeds (they can also put flax seeds, poppy, pipes, etc)
At the bottom of a large bowl in warm water to dissolve yeast and sugar. together in another bowl the flour and salt.
go
Gradually add the flour in the bowl where we have the water with the dissolved yeast and sugar stirring constantly
Continue stirring until the mixture is smooth, amassing a 4-5 minutes. Form a ball, coat with a little oil and let it sit in a bowl covered with plastic wrap for 1 hour.
After this time begin to form pretzels. I leave this very useful guide for the steps:
image taken from: http://bread.pbworks.com/
While we stand a moment to prepare a tray of pretzels oven with parchment paper and pour over salt and sesame seeds over it.
Bring water to a fire in a low, wide pot or large skillet. Add baking soda and gently bring to a boil.
Carefully pour the pretzel in the water and count to 30. Must have a little skill to keep the shape but with a little I will practice. In those 30 seconds the pretzel will rise and float. We took it with a spatula and leave on baking sheet. Sprinkle the top of the pretzel with salt and sesame.
Bake at 230 º for 8-10 minutes, until golden brown. You'll see what color they are prettier and without brush with egg.
Warning
are to eat the same day because they drop hard. In some recipes say that can be frozen after baking but I have not tried it yet.