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Homemade Lye Pretzels | Crispy outside, fluffy inside
(0)
175 min
Under an hour
Gurkerl Küche
Holen Sie sich das Wiesn-Gefühl direkt nach Hause! Diese selbstgemachten Laugenbrezen bestechen durch ihre herrlich dunkle, glänzende Kruste und den weichen, flaumigen Kern. Ob als herzhafte Jause, Beilage zur Weißwurst oder einfach pur mit ein bisserl Butter – frisch aus dem Ofen schmecken sie am allerbesten. Mit diesem Rezept gelingen die bayerischen Klassiker auch in der eigenen Küche garantiert.
Preparation method
Prepare the starter (Dampferl)
In a small bowl, mix 10 g of yeast with 40 ml of lukewarm water and stir in 30 g of flour. Cover with cling film and let it mature at room temperature for approx. 2 hours.
Knead dough & let it rise
Add 160 ml of lukewarm water, 50 ml of milk, the starter (Dampferl), and the remaining dough ingredients (420 g flour, 10 g yeast, butter, salt) to the bowl of a stand mixer. Knead on medium speed for about 10 minutes until a firm dough forms.
Dust the work surface with flour and turn the dough out onto it. Form into a ball with your hands, cover with a clean kitchen towel, and let it rise in a warm place for 30 minutes until its volume has doubled. Then briefly knead the dough again, form it back into a ball, and let it rest covered for another 30 minutes.
Ingredients
Nutritional values
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