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Pretzel baguette or pretzel braids

updated

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Ingredients for 1 servings:

  • 500 g wheat flour type 550
  • ½ cube of fresh yeast or 1 packet of dry yeast
  • 5 tbsp oil as desired
  • 12 g salt
  • 250 ml water, lukewarm
  • n. B. Sodium hydroxide solution, 3%

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

Prepare a yeast dough using all ingredients except the lye. Cover the dough and let it rise for 30 minutes. Shape or braid baguettes and place them on a baking sheet lined with parchment paper or a baking mat. Let rise for another 15 minutes, uncovered. Preheat the oven to 220°C (top/bottom heat). While the oven is preheating, brush the dough pieces with the baking soda. Place in the oven and bake for 10 minutes. Then reduce the temperature to 160°C (320°F) and bake for another 20 minutes. Let cool on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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