Bretzel

A bretzel (in Alsace, this common noun is, because of its kind in the Germanic languages vernacular and arts person of the vintage - Alsacien, German -, traditionally considered as female) is a Pâtisserie salted containing paste of brioche, Spécialité of Alsace ( bradchdal ) and of Germany in the form of large node.

It is also known in the form of small cake aperitif and industrially manufactured whose crunching but nonbrioche paste is covered with glares of Deicing salt.

General presentation

A traditional bretzel is composed of water, flour, salt and yeast of baker, whom one makes raise to bicarbonate of soda and whom one powders with deicing salt before cooking. The traditional bretzel must be eaten the day of its manufacture and often accompanies consumption by fresh Bière S.

One finds some with the counter in the majority of the breweries of Strasbourg, and in many bakeries.

This pastry making is connected with that of the moricette , bread roll salted and marrowy, typically Alsatian.

Example of receipt

Ingredients

For 6 bretzels:

300 G of flour
15 G of yeast of baker
2 table salt coffee spoon
2 tepid water DLL

2,5 ebullient water L
55 G of brewers' yeast

1 egg white
1 handle of deicing salt

Preparation

To put the flour, yeast of baker and table salt in a large salad bowl. To add tepid water and to mix with a spoon out of wooden until obtaining a homogeneous paste. To knead this paste with the hand during 5 min, then to cover with a wet linen and to let rest 2:00 in a quite hot place (for example a preheated furnace with 65°C then extinct).

To make 6 balls of paste and to roll them to the hand to form rolls of approximately 50 cm length, thicker in the medium (up to 3 cm in diameter) that at the ends. To tie the rolls to give them the form characteristic of the bretzels, and to reserve them for expenses 30 min.

To make boil the water added with brewers' yeast. Out it fire, to plunge quickly there the bretzels two by two, until they go up on the surface.

To preheat the furnace with 300°C. To place the bretzels on a plate covered with greaseproof paper, to whitewash them of egg white and to strew them with deicing salt. To make cook 10 to 12 min, outside must be gilded and crusty and the marrowy interior.

Anecdote

The President of the United States George W. Bush is victim of a faintness after being choked by swallowing through a bretzel the January 13rd 2002 whereas it looked at a match of American football on television.

Simple: Pretzel

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