New recipes

House pretzels

House pretzels

Put the flour in a bowl making a space in the middle.

Put the yeast with the sugar, salt and warm milk in a bowl and leave for 10 minutes.

Over the flour, add the mayonnaise and the oil and mix with a wooden spoon as much as possible.

Then knead an elastic dough by hand.

Cover with a napkin and leave for 30 minutes in a warm place.

The raised dough is cut into 6 pieces.

Each piece is divided in two and two cords of approximately equal length and thickness are formed.

Twist the strings and join the ends to form the pretzel.

Place in a tray lined with baking paper.

Separate the egg and beat the egg whites and yolks separately.

Grease the pretzels in the pan with the egg yolk and leave for 10 minutes.

After 10 minutes, grease with egg whites and sprinkle with coarse salt and poppy seeds.

Place in the preheated oven over medium heat for 25-30 minutes.

After they have browned, take them out of the tray and cover them with a towel.

After cooling a little they can be consumed.

Good appetite!


House pretzels

The yeast dissolves with sugar in 3-4 tablespoons of the amount of hot water.

Put the flour in a large bowl. Make a hole in the flour and pour the dissolved yeast. When the yeast is leavened, add the rest of the hot water, oil and salt.

Mix the dough with a wooden spoon - then knead until it becomes elastic. Even if it becomes more sticky, no more flour is added.

Leave to rise for about 1 hour.

The dough is divided into 12 equal pieces and each piece is stretched like a string long enough

Place the dough string in the shape of a circular arc, twist the ends, cross and bring over the top loop.

This forms 12 pretzels.

Separately boil 1 liter of water with 1 teaspoon of salt, when boiling water add 6 teaspoons of baking soda.

Bring to the boil a few times then boil 1 pretzel in a row for a maximum of 30 seconds. Normally it should rise to the surface after a few seconds.

Remove with a whisk and place in two trays lined with baking paper.

Sprinkle with poppy seeds, sesame seeds, coarse salt, etc.

Bake the pretzels in the oven for about 20 minutes at 200 degrees.

If you do not have two oven trays, do so. Form, boil and bake only half of the pretzels.

While they are baking, they form and boil the second row of pretzels.

The pretzels thus obtained are identical to those bought at the kiosk.
Portions were calculated for 2 pretzels / portion.


Ingredients homemade pretzels with salt & # 8211 Serbian savory pretzels

  • 800 grams of type 550 flour
  • 300 ml of warm water
  • 200 ml of warm milk
  • 100 ml oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 14 grams of granulated (dry) yeast or 40 grams of fresh yeast

For finishing:

Preparation of Serbian salted pretzels & # 8211 homemade pretzels with salt & # 8211 dough

Before we get to work, I have to specify that in the original recipe it was indicated to use a mixture of flours, namely 300 grams of flour type 400 + 500 grams of flour type 550. Because flour type 400, rougher than granulation, it is quite difficult to find in our country, I allowed myself to use only type 550 flour, which we find almost everywhere, being suitable for pastry.

If you are traveling through Serbia, know that type 400 flour is the one on the right, sold under the name Ostro brašno (rough flour in Serbian). I tell you that I did not notice any big differences when I used this flour mixture.

1. All the ingredients went in the bread machine, starting with the liquids and continuing with the solids. She, the car, struggled as long as I enjoyed a coffee. If you choose to work the dough by hand, first dissolve the yeast and sugar in a little warm milk. Add a tablespoon of flour to the total amount. Leave the yeast to act until it is full of puddles, so that it is well swollen.

2. Add the flour to a large bowl and mix with the salt. Mix the activated yeast with the remaining milk and water and pour it into the middle of the flour, incorporating with a wooden spoon. Gradually add the oil and knead vigorously for 10 minutes. The dough should be non-sticky but not too hard.

3. Grease a clean bowl with a little oil and shape a ball of dough. Place in a bowl, cover with foil or a clean towel and leave in a warm place until it doubles in volume. As you can see in the second picture, he almost filled the bowl. This can take 30 minutes if it's hot, or even more than an hour if it's cooler in the room.


How to prepare the salty mixture for homemade pretzels with salt?

4. Put the flour in a bowl (the 3 tablespoons recommended for finishing). Add 1 teaspoon of salt and water, gradually, mixing well. We need to get a composition the consistency of pancakes.

How to make homemade pretzels with salt & # 8211 Serbian savory pretzels & # 8211 modeling

5. It is time to turn on the oven and set it at 240 ° C, static. On the lightly greased work surface, turn the dough upside down and divide it into 20 to 24 equal pieces. I made 24. Each piece is rolled into a long & # 8222string & # 8221 (approx. 40-50 cm) with a diameter of 8 mm & # 8211 1 cm. If you shape the dough thicker than that, some chubby pretzels will come out, it also depends on how you like it.

6. The "string" of dough obtained is folded in half and twisted.

6. Grasp the twisted ends and turn them upside down, perpendicular to the pretzel loop. Pass under it, at a distance of 3-4 cm from each other and press lightly to stick. Finish the shape of the pretzel, enlarging the three spaces. I say the holes in the pretzel: P! It's like there's a wit about this hole.

How to make homemade pretzels with salt & # 8211 Serbian savory pretzels & # 8211 baking

7. Place the pretzels in a tray covered with baking paper. Attention, my tray is very large, it is 60 x 48 cm, in an ordinary tray there are not too many in a tray. Leave it for another 5 minutes at the kitchen temperature, when it is very hot, the oven being hot. Then grease with beaten egg, with a pastry brush and put in the oven (preheated to 240 ° C), at a medium height.

8. After 10 minutes, our homemade pretzels with salt start to brown, at first more shy.

9. Now remove the tray from the oven and sprinkle the pretzels with the salty mixture prepared in point 4. It goes very well with the spoon, as we pour a icing describing zig-zags.

10. Put the tray of homemade pretzels in the oven again, for another 4-5 minutes. As the oven is still heated to 240 ° C, this time is enough for the salty mixture to dry and the exposed part of the pretzels to brown. When I'm ready, it looks like in the picture below.

Serve homemade pretzels with salt & # 8211 Serbian savory pretzels

Allow the pretzels to cool, they are good to eat from the slightly warm stage. As long as you can hold them in your palm, don't fry them, who do you think lasts longer? : P

Then, I put a few pieces in a beautiful bowl and went, with them all, to someone dear to us, who appreciated them as much as we did.


Crispy homemade pretzels

I've always liked them warm pretzels, Croce on the outside and fluffy inside, with poppy seeds, salt, sesame& hellip no matter how, but pretzels to be. In Galati and Braila there are simigers almost on every street corner, hot bread smells everywhere, you can't resist such goodness. And if you do it at home bagels, you have advantages and disadvantages, of course & # 128578

Crispy homemade pretzels

The advantages are that they are made quickly, they are cheap, you can involve the children and the fun will be guaranteed, you redecorate the kitchen & hellip & # 128578. Let's talk about how proud the little ones will be that they participated in the Great Pretzel? They will prepare their own package and will be proud of all the friends with what pretzels they made. And last but not least, you will need to patent the inventions, because pretzels will be shaped in all sorts of shapes and patterns, absolutely brilliant & # 128578.

Disadvantages: you have to wash dishes and gather flour that is scattered everywhere (which can be more beautiful than a beating with flour, together with the little ones), you risk being beaten by your neighbors because you kill them with the smell and come babele la usa & # 128512.


Homemade pretzels

This is one of the easiest ways to prepare homemade pretzels and the result is delicious!

Ingredient:

• 360 ml of lukewarm water
• 7 g of dry yeast
• 1 tablespoon of sugar
• 500-600 g sifted flour
• 1 teaspoon of salt
• 1 tablespoon melted and cooled butter
• High salt, sesame or poppy seeds for pretzels

The ingredients of the "bath" for pretzels:

• 50 g of baking soda
• 1.2 liters of water

Method of preparation:

In a larger bowl, mix the yeast and sugar with lukewarm water and let the mixture stand for 10 minutes.

Gradually add the flour (1 cup at a time), salt and butter, stirring constantly with a wooden spoon or using a food processor.

Add flour until the dough is no longer sticky & # 8211 therefore the amount of flour mentioned is indicative.

Then continue to knead the dough until it is soft and homogeneous, then cover it with a clean towel and leave it to rest for approx. Ten minutes.

Meanwhile, preheat the oven to 204 ° C and prepare 2 trays with baking paper.

Preparing pretzels

Divide the dough into 12 equal pieces.
From each piece of dough roll out a long roll of about 50-55 cm.

At this point it is important not to use the flour because you will not be able to spread it as much as necessary.

Take the ends and bring them together so that the dough forms a circle.

Turn the ends then bring them to the center of the pretzel and press to stick.

Bring water and baking soda to a boil.
From the moment the water starts to boil, dip a pretzel for a maximum of 20-30 seconds, then with a spatula put it in the tray prepared with baking paper.

The longer you hold the pretzels in baking soda, the more metallic they will taste.

Sprinkle each pretzel with large salt, sesame or poppy seeds, then place the tray in the hot oven for approx. 15 minutes or until golden.

When they are ready, you can eat them plain or with a boiled egg with tomatoes, or even a cheese sauce.


Homemade pretzels

This is one of the easiest ways to prepare homemade pretzels and the result is delicious!

Ingredient:

• 360 ml of lukewarm water
• 7 g of dry yeast
• 1 tablespoon of sugar
• 500-600 g sifted flour
• 1 teaspoon of salt
• 1 tablespoon melted and cooled butter
• High salt, sesame or poppy seeds for pretzels

The ingredients of the "bath" for pretzels:

• 50 g of baking soda
• 1.2 liters of water

Method of preparation:

In a larger bowl, mix the yeast and sugar with lukewarm water and let the mixture stand for 10 minutes.

Gradually add the flour (1 cup at a time), salt and butter, stirring constantly with a wooden spoon or using a food processor.

Add flour until the dough is no longer sticky & # 8211 therefore the amount of flour mentioned is indicative.

Then continue to knead the dough until it is soft and homogeneous, then cover it with a clean towel and leave it to rest for approx. Ten minutes.

Meanwhile, preheat the oven to 204 ° C and prepare 2 trays with baking paper.

Preparing pretzels

Divide the dough into 12 equal pieces.
From each piece of dough roll out a long roll of about 50-55 cm.

At this point it is important not to use the flour because you will not be able to spread it as much as necessary.

Take the ends and bring them together so that the dough forms a circle.

Turn the ends then bring them to the center of the pretzel and press to stick.

Bring water and baking soda to a boil.
From the moment the water starts to boil, dip a pretzel for a maximum of 20-30 seconds, then with a spatula put it in the tray prepared with baking paper.

The longer you hold the pretzels in baking soda, the more metallic they will taste.

Sprinkle each pretzel with large salt, sesame or poppy seeds, then place the tray in the hot oven for approx. 15 minutes or until golden.

When they are ready, you can eat them plain or with a boiled egg with tomatoes, or even a cheese sauce.


Tag: homemade pastry

Sometimes I waste my time on instagram watching various videos. That's how I found the inspiration for this recipe for Bavarian sesame pretzels. Even though I didn't initially know they were Bavarian & hellip pretzels

Martyrs in the oven

This recipe for martyrs in the oven is taken from the recipe I already have on the blog, from syrupy martyrs. But there are some differences in weights and some ingredients. But the result & hellip

Napolitane Snickers

This was the closest name to this dessert, which should match the reality. Snickers wafers, delicious, crunchy and a little creamy, with a & hellip

Hello! Welcome to my virtual house!

Carmen Alexa on the keyboard!

I hope you find what you find here useful. I write, you filter the information and apply it according to your own situation.

See more personal information by accessing the following linkAbout me

The best articles and pages

Privacy policy

I do my best to protect your personal data left on this blog.


Homemade pretzels with salt

Homemade pretzels with salt. Pretzels and braids. I discovered this recipe about 3 years ago and I liked it so much that I kept making these pretzels. At first alone and for about 2 years now helped by my little boy (who is now 5).

I honestly tell you that I don't know how I am the next day because we never stayed! The culmination is that although I made pretzels so many times, I never got to pose for them. So I took my son and asked him to help me publish the recipe and we are very happy with it.

The recipe belongs to Laura Laurentiu (with small modifications) and can be found here. Thank you Laura! Thanks are also from my husband and father who benefit from pretzels and braids at matches (they go well with beer, in the most traditional Bavarian style possible). In any case, pretzels and cookies are the kind of baking that you can involve children in in the & # 8222 manufacturing process & # 8221. That's how I spent a very pleasant afternoon with my son who conscientiously modeled, braided and brushed a few dozen pretzels and twisted baguettes!

More recipes for movie nights or football match on TV & # 8211 party menu can be found here.

Into the post variant replace the milk in the recipe with water.


Sweet pretzels

Sweet pretzels, indispensable in the winter season, I enjoy them with a cup of milk and honey!

Preparation time:

Servings:

Ingredient:

Preparation instructions

In a bowl mix 100 ml of warm milk with yeast.

Add 80 grams of flour, mix until you get a homogeneous composition.

Sprinkle the composition with 20 g of flour and leave it in a warm place until it doubles in volume.

Separately, mix the eggs with the sugar, the rest of the milk, the salt powder and the vanilla extract.

Add over the yeast composition and mix well.

Gradually add 400 g of flour, mix and knead until completely incorporated.

Add the melted butter and knead until incorporated.

Add the rest of the flour (50 gr) and continue kneading until you get a homogeneous and non-sticky dough.

Cover the bowl (with dough) with a napkin or food foil and let it rise until it doubles in volume.

After the dough has risen, divide it into twelve pieces of equal size.

On the top greased with a little oil, roll each part of the dough, in a string of suitable thickness and length about 35 cm.

We pass the ends of the string, the left to the right and the right to the left.

We continue to twist each end around the circle formed.

At the end, join the ends at the bottom, so that during baking they do not come off.

sit bagels in a tray lined with baking paper and leave to rise for about 35 minutes.

Grease with egg yolk mixed with milk and sprinkle with raw sesame seeds.

bagels bake in the preheated oven at 180 C for a maximum of 20 minutes.

Good appetite!


Roasting and baking pretzels

Separately, boil a pot of water in which you put baking soda, in which the pretzels will be scalded, in order to have the pretzel texture. Put a pretzel in hot water and let it boil for a minute, then remove with a whisk. Put them back in the pan and press on top the large salt, poppy seeds or sesame seeds. Do the same with all pretzels.

Preheat the oven to 200 degrees for 20-25 minutes, until nicely browned. They will become slightly crispy on the outside and soft on the inside and will taste like real pretzels.

Homemade pretzel recipe. How can you make them in a healthy and fast way right in your oven.


Homemade pretzels / Salted pretzels & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dears, today I bring you a recipe for house pretzels or pretzels with scalded dough. I know that many of you have wanted this recipe, especially those who live abroad and who long for Romanian pretzels. Unfortunately, even those in Romania can no longer enjoy the taste of authentic pretzels. Pretzels have begun to buy those monstrosities of conveyor belts that bake pretzels over automatic fire. If there's one thing I hate very much, it's that pretzel oven. The pretzels enter the conveyor belt raw and come out baked. Newer, those ovens are also used for the pizza, which seems even worse to me.

My husband hates commercial pretzels because they taste like smoke, he says, but it's not far from the truth. The pretzels are forced to bake at temperatures too high to be ready once you get off the tape. The best homemade pretzels I ate were from the oven at Basarab station, somewhere in the corner was an old pretzel, with a huge oven where some sensational pretzels were made. The oven was on gas, with the flame along its length. It was really huge, I think they could bake a few hundred pretzels from a fire, maybe even a thousand. Those who live in that area definitely remember