John Myers
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My Yeast Pretzel
The perfect my yeast pretzel recipe with a picture and simple step-by-step instructions.
- 250 ml Lukewarm milk
- 100 g Raw cane sugar
- 1 Sachets Dry yeast
- 100 g Butter at room temperature
- 500 g Spelled flour 630 (or wheat flour 550)
- 0,5 tsp Salt
Preface:
- With the copy in the photo, I was pressed for time and couldn’t let the formed pretzel rise sufficiently. Therefore it is a bit torn.
- If you don’t do without eggs, you can mix an egg yolk with some milk and use it to varnish / glaze the pretzel before baking. That gives a nice shine. I do without it.
- I state a long walking time in my recipe, this is not a mistake. Long proofing breaks down the gluten, making the baked goods easier to digest.
Let’s get started:
- The warmed milk is mixed with the sugar.
- Before adding the yeast, check that the milk is not too warm, as this would destroy the yeast. Dissolve the yeast in the milk.
- Add the room-warm (!) Butter, flour and salt as well and work everything into a smooth, soft dough.
- Place the dough in a bowl with sufficient volume and just put the lid on, do not close. Let rise in a quiet place for at least 4 hours or overnight. The longer, the more gluten is broken down. As far as I know, the gluten is completely broken down after 12 hours.
- Many people may now think: After such a long rising time, the dough is useless. … No, that is not correct.
- Prepare a baking tray with a baking sheet.
- Carefully take the dough out of the bowl and just gather it, do not rock it vigorously.
- Remove 1 / 4 of the amount of dough and put to one side. Roll the rest into a long strand of dough until you can form a nice pretzel. Position this on the sheet metal.
- Divide the remaining 1/4 of the dough into three parts and roll them into strands, braid them and place them on the back of the pretzel.
- Now the dough has to rise again. At least half an hour to an hour, until the dough has grown significantly in volume. (Unfortunately I didn’t have enough time for that.)
- Preheat the oven to 170 ° top / bottom heat and bake the pretzel for about 25 minutes on the second rack from the bottom.
- To cool down, I put the pretzel on the grill rack and cover it with a fresh tea towel.
- Enjoy with butter (and a little salt), jam or another sweet spread of your choice with coffee or tea.
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