| Servings |
7
|
Ingredients
- 5.30 oz sourdough excess
- 7 oz water
- 1.4 oz oil or soft butter
- 14 oz bread flour
- 1 tabsp malt or honey
- 1 tsp salt
- 1,5 lt water
- 1/2 cup baking soda
Ingredients
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Instructions
- Melt sourdough in water with malt or honey.
- Add oil (or butter) then flour and salt.
- Knead untill you have a smooth loaf, cover and let it rise untill it double.
- Put a pan with water on fire, add salt and baking soda.
- Make pieces of about 4.5 oz of dough, make long rolls and cross them into brezel's shape.
- When water boils put brezels, one at time, into the pan for 40 seconds/ 1 minute (the more the darker, with lye 30 seconds are enough but with baking soda you need more time to get a dark colour).
- Put brezels on a baking tray, sprinkle them with cooking salt, make a cut in the curved part and bake for about 20 minutes at 390°F.
