![]() If the dough is resisting your attempts to stretch it out then leave it to rest for a few minutes. Below are some pictures for visual reference. I give you a written description in the recipe instructions. Pretzels are easier to shape than it might look like. Pretzel dough should never reach a temperature above 77 ☏ (25 ☌). It’s important that you chill your water and milk before adding it to the dough. Nowadays most bakeries use shortening because of vegans – which is why a lot of bakery pretzels don’t taste as good anymore. In the past, it was unheard of in Swabia that people wouldn’t eat a bread roll or pretzel because of some lard in it. If you’re a vegan you can substitute lard with shortening. In Swabia, it is traditional to use lard in baked goods. Simply add the flour and water from the pre-ferment to the final dough. These pretzels can also be baked without one. However, it’s no problem if you forget about the pre-ferment. The pre-ferment is kneaded together in less than five minutes. Do you notice the differences? How to bake the perfect Swabian pretzelĪs with most of my recipes, the preparation for this recipe starts the day before you intend to bake the pretzels. Just for documentation purposes, on the picture below you can see a Bavarian pretzel. Swabian pretzels have fewer salt on them than Bavarian ones.Swabian pretzels are scored before baking to prevent them from bursting open anywhere (Bavarian pretzels look like a monstrosity).They have a fluffy big belly and thin crispy arms. Swabian pretzels are not even in thickness and texture.Swabian pretzels are made from a drier dough than Bavarian pretzels.Swabian pretzels have a higher fat content (3-10 %) than Bavarian pretzels (3 %).There are several differences that will result in a very different end product: You might’ve noticed by now that it is very important to me to distinguish the Swabian from the Bavarian pretzel. What’s the difference between a Swabian and Bavarian pretzel? Swabian Pretzels (‘Schwäbische Laugenbrezeln’).How to bake the perfect Swabian pretzel.What’s the difference between a Swabian and Bavarian pretzel?.Listed below are the articles that have yet been published in this series: You can find all these articles in the ‘Basics’ category of this blog. This article is part of my basics series, which will introduce you to key ingredients and preparation methods. The Building Blocks of German Cusine Series You don’t need to be a baking expert to bake better bread than all the local bakery chains. I often make the same observations for just about any bakery product. Even though they were not perfect in shape and she used baking soda instead of lye to soak them they tasted at least a thousand times better than the pretzels from the local bakery close to our home. The first time my mother baked pretzels for our family everyone was in awe. Often they use frozen pre-made pretzels from a factory that they just bake in the oven. There are not many artisanal bakeries left in Germany that twist their pretzels by hand. What you get served under the name of pretzel in foreign countries is often not even slightly close in appearance, taste, and texture to a pretzel that would be deemed worthy to eat in Germany.Įven in Germany, if you want to eat a good pretzel, it’s best to bake it at home. The Bavarian-style is easier to automatize with a machine which is why it was popularized all around the world. It’s a shame that Swabian pretzels are so hard to find outside of Swabia. However, you will be rewarded with a much better product. They’re a bit more challenging to make than Bavarian pretzels. Baking Swabian pretzels is a labor of love. There is no other type of bread that better resembles Southern German baking culture. The pretzel is a national sanctuary of Swabia. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |