In many countries,the pretzelbecome the symbol fora bakery.According to wikipedia, a classicpretzelpicturesfolded arms. It is toldthat itwas an Italianmonkwho createdthe dessertin the 600's, and that pretzelssymbolizedhis studentsduring prayingandthat they receivedpretzelsas a reward.Germany is one ofthe countriesthat havea long tradition ofthesepastries whichoften servedas snacksto a glass ofbeer.My kids lovedthose, even if theygot a glass ofmilkinstead....Have a great dayeveryone!
Recipe is for 16 Pretzels 25 grams of yeast 3 1/2 cups lukewarm water 2 teaspoons brown sugar 1 tablespoon melted margarine 1 teaspoon salt 4 cups spelled flour 4 cups flour To boiling: 2 1/2 liter of water 4 tablespoons of baking soda 2 tablespoons salt For glaze: 3 tablespoons melted butter 2 tablespoons salt flakes poppy seeds Here's how: Crumble yeast into a bowl and dissolve it in a little lukewarm water. Add the remaining water, salt, brown sugar, melted margarine, spelled flour and wheat flour. Knead the dough well until it release theedgesof the bowl. Let rise under a cloth for 1 hour. Put the dough on floured table and divide into 16 equal pieces. Scroll to lengths of 30-40 cm. Spin the lengths a couple of times and braid into pretzels. Boil water, baking soda and salt in a saucepan, stirring occasionally. Add two pretzels at a time and cook for about 15-20 seconds (they'll float up). Remove with a slotted spoon and drain well on kitchen towel. Place on baking sheet and let rise for 15 minutes. Brush the Pretzels with the melted butter, sprinkle with sea salt or seeds and bake in the oven for about 10 minutes at 225 degrees C.