Hot pepper sauce. How to cook your perfect steak and black pepper sauce from a Michelin-starred chef

To be honest, I suffered with pretzels (and with their publication in LiveJournal too). Cooking them according to the recipes of the Russian-speaking Internet, the result was, to put it mildly, not very good. I do not want to slander anyone, since the reason for my failures, most likely, lies in my crooked hands. But I still decided to put together again all my very modest knowledge of the German language and go looking for the truth on German sites.

What is the most interesting recipes Ours and theirs are really different. I understand perfectly well that there are a lot of options for pretzels, and it’s fundamentally wrong to talk about the correctness of a particular recipe, but I still noticed general trends. Starting with the composition of the dish in which we have vegetable oil instead of creamy or generally melted pork fat among the Germans, and ending with soda, which the Germans do not spare, and we put only 1 tsp. per litre.

But first things first. First, as usual, history, traditions, and then the recipe.

Pretzel is one of the most popular beer snacks in Southern Germany, if not the most popular. It is served in beer restaurants, street cafes, and, of course, in beer gardens, often in company with honey mustard.

It is believed that the word "pretzel", which appeared in the Middle Ages, comes from the Latin "brachium", which means "hand". Such an association is not accidental - the twisted ends of the pretzel resemble entwined hands.

There is no reliable information about who and under what circumstances came up with this wonderful pretzel, because it was a very long time ago. But the most common legend says that one negligent cook did this, who was guilty before the king, and he wanted to execute him. But at the last moment, the ruler took pity and decided to pardon him on the condition that he could bake bread through which you could see the sun three times. So the pretzel was born.

Today in Germany there are a huge number of pretzel recipes, from classic ones with salt or sesame seeds to sweet pastries in the form of a pretzel. But still, the most popular option is Laugenbrezel - salted pretzel, dipped in a soda solution before baking. This manipulation makes the pretzel special. It becomes dark, with a smooth sometimes cracked crust and a very interesting taste.

Probably, German housewives are not familiar with soda, and even more so they don’t wash dishes with it, since on German sites, along with the pretzel recipe, a number of chemical formulas are given and a detailed explanation for them, why you should not be afraid of soda, and what exactly happens to the pretzel in the oven after bathing in soda solution. They recommend working with gloves. I straightened one of the wet pretzels, which unsuccessfully lay on a baking sheet, with my bare hands. Then she washed them. Didn't even feel uncomfortable. But it's probably better to really arm yourself with gloves.

But I digress. Let's get back to our sheep. The last thing I would like to say before we proceed directly to the recipe is the shape of the pretzels. Today they are baked in a wide variety of shapes, but still the classic pretzel is a pretzel.

So the recipe!

To prepare 8-12 small pretzels, we need:

250 g wheat flour;
1 tsp yeast;
1 tsp baking powder;
125 ml of warm water + 1 liter for soda solution (lauge);
1 tsp butter or melted pork fat + a little for greasing the baking sheet;
30 g of soda (2 teaspoons with large slides) for lauge;
½ tsp fine salt;
coarse salt for sprinkling.

1. Dilute the yeast in warm water and leave for a couple of minutes. Meanwhile, mix flour, salt and baking powder. Rub a teaspoon of butter into the dry mixture.

2. Add yeast diluted in water to the dry mixture and knead the dough.

3. The dough is quite dense. We close it with cling film and send it to a warm place for 1-2 hours.

4. During the proofing time, the dough increases in volume by 2 times. We crush him. Now the volume of the dough should be approximately 130-140% of the original volume. The dough itself should be elastic.

5. Divide the dough into 8-12 identical pieces. When working with one piece, cover the rest so that the dough does not dry out.

6. From each piece we roll a sausage 15 cm long. You can roll it out by rolling it on the table or “rubbing” it on weight between the palms. If the sausage does not roll well, wipe your hands with a damp towel (do not wet with water).

To do this, rolling the sausage on the table, we make movements from the center to the edges, focusing on the edges. If one edge is thinner / longer than the other, turn the sausage 180 degrees. And repeat to even out the edges.

Next, we lift the sausage from the table by the tips and, on weight, begin to make movements resembling a swing - that is, we swing the sausage by the edges as if the thick part of the sausage is the seat of the swing. As a result, the sausage will lengthen and take the shape we need.

8. Fold the pretzel as shown below. Experienced chefs do it on weight and literally in 1-2 seconds))

9. Similarly, we form the rest of the pretzels.

11. Bring to a boil and reduce heat. The solution should be hot, but not boiling.

12. We put the pretzel on a skimmer (not aluminum!) And lower it into the water for 1 minute. The pretzel should float up. If it doesn't float, then the dough hasn't risen enough. In the process of “cooking” the pretzel, we slightly sink it with a slotted spoon so that the solution covers the dough evenly.

13. Put wet pretzels on a buttered baking sheet and immediately sprinkle them coarse salt. We send it to the oven preheated to 210-220 degrees for 20 minutes.

Pretzels are ready!

Well, and finally, a few words about pretzel in German. This pretzel is so popular in Germany that many phraseological units are associated with it.

When you need to point out to someone that they cannot be commanded, the German says "Do you think I'm salting a pretzel here?" The very expression "salt the pretzel" is also used in the sense of "doing something unimportant." In Swabia, the expression "to have a pretzel on your face" is popular, which means "too much to drink." And the Bavarians often use the expression "give someone a pretzel" in speech, which means "offend physically or verbally."

Even the popular car Volkswagen beetle, and he was honored with the name Bretsel. So called models with a split rear window. And when such a car gets into an accident, they say that "the beetle has come to the pretzel."

“Mom, I always had to obey you. When eating salted pretzels, always chew before swallowing."

To whom do these words belong? Such a question, of course, will not confuse real connoisseurs and erudite people. The correct answer is: "George Bush, 43rd President of the United States." Precisely pretzel, the most popular product German cuisine almost at the very beginning of his presidency, George W. Bush almost choked on these delicious pretzels while watching a football match on TV. Even so, he lost consciousness for a few seconds. Fortunately for the president and the citizens of the United States, everything ended happily then.

Pretzel is one of the most popular treats in Germany.

But this fact does not detract from the popularity of the pretzel. Rather the opposite.

Although, to be honest, on my first visit to Germany ten years ago, I never tried this culinary attraction - there was just a moment when white wheat flour was strictly contraindicated for me. And then I steadfastly and with all my might held on. But perishing recouped in full in subsequent voyages! And now I know how to distinguish the Bavarian pretzel from the Swabian, what they eat with both, and many more interesting details about this wonderful pretzel.

How, with what and when to eat pretzel

Salted pretzel is a traditional German snack for beer and sausages. Viznbrezel- an indispensable attribute of Oktoberfest, the main beer festival in Germany and the largest festivities in the world, which has been held annually for many years on Theresienwiese Meadow in the center of Munich. Every year, festival guests eat about a million of them - festival pretzels weighing 300 g.

Just think, at the festival, guests eat about a million famous cheesecakes.

And there are even separate events that are dedicated to him - the famous pretzel. Residents of the city of Bottrop, for example, specially gather once every three years for the Bretzel festival. Every year five days in the first half of July passes and speyer pretzel- carnival.

The pretzel is popular not only in Bavaria and the south, but also in northern Germany. In Lübeck, since the Middle Ages, Kringelhoge- a peculiar and original "pretzel" carnival.

But you don't have to wait until carnival to taste this pretzel. Every morning visiting friends on my subsequent visits to Germany, I started with Butterbrezel- pretzel with butter, washed down with it green tea sugarless. Such a breakfast in some German regions is like a croissant to morning coffee in France.

What could be better than hot tea and salted pretzel for breakfast?

Pretzel is good and bite with various sauces, With meat broths. Many drink it with milk. This product is popular in Austria and Luxembourg.

A bit of history and distinctive features of the pretzel

So what is the famous creation of German bakers, which has long become their emblem? The "symbolic" pretzel is ubiquitous on the signs of bakeries and bakeries, primarily in the south of the country - and in big cities and in small villages.

Brezel (in German Brezel) is the original pretzel from yeast dough sprinkled with salt. In the simplest (basic) version, these are dough bundles symmetrically connected to each other, forming three holes.

A classic Brezel should have three holes.

The names of the famous pretzel in various dialects appeared in the Middle Ages and come from "brachium" - "hand" in Latin. Indeed - its intertwined ends so resemble arms clasping each other!

But the correct and professional “twisting the handles” still needs to be learned, although in practice this process takes only a few seconds. Not for nothing that in the Middle Ages, not all master bakers could make and bake this pretzel, but only those who received special permission. Of course, in our time, at large bakery plants, special smart machines are “trained” in this business that can tie perfect pretzels.

Now specially trained machines are twisting the pretzel, manual work can only be found in small home pubs.

Other distinguishing feature products also in that after molding, it is not immediately sent to the oven, and kept for some time in a boiling soda solution. After baking, this gives the crust a characteristic golden brown color, and the ends of the "handles" become crispy. Because of this operation, the salted pretzel is often referred to as Laugenbrezel(German Laugen - alkali).

In German-language sources, it was found that for these purposes some manufacturers use the food additive E-524 - 3% sodium hydroxide solution (NaOH, at a PH level of 13-14). And if it's simpler - what we know as caustic soda. I'd rather not know. But, nevertheless, it is the hydrolysis (breakdown of protein in the dough) of caustic soda during a thermal reaction that gives a characteristic dark brown tint to the crust. And gives it a specific recognizable taste. Manufacturers assure the safety of such processing. It remains to believe and hope that the masters know their business and keep the brand.

At home, ordinary baking soda is used.

At home, all housewives use sodium carbonate - ordinary baking soda. But don't be surprised - the boiling solution, in which you will dip your own folded pretzels, is also food supplement. It is marked as E-500.

Like many culinary masterpieces, which, according to legend, turned out due to chance, this one also has its own list of "fairy tales" that explain its origin. Depending on geography, they differ in names and details.

So who and when baked the first pretzel?

Of course, authorship is now impossible to establish. According to some sources, pretzel appeared as an alternative to round bread (due to the ban of the Catholic Synod on its pagan form - after all, a round cake resembles the sun). Some legends speak of a guilty baker, whom the Bavarian king promised not to execute, but to pardon. But only if he comes up with new bread, through which it will be possible to look at the sun three times.

The most "sunny" bread!

There are also legends explaining why the formed raw blanks first immersed in an alkali solution. In one version, an absent-minded baker or his young assistant, instead of dipping in sweet syrup, inadvertently lowered the pretzel into a trough with lye diluted in it (prepared for washing kitchen utensils); in the other, the cat is to blame, it was she who pushed the pretzels prepared for baking into the same trough.

What are pretzels

Appearance and various recipes depend on the traditions and customs in each region of the country. Sizes also vary - from the smallest, a few centimeters to large meter-long holiday products. In bakeries and confectioneries in Germany and other German-speaking countries, pretzels are found in the form of men, animals and a variety of objects.

The traditional pretzel has two parts:

1. Ermchen(arms) - these are the thin ends of the bread tow.
2. bauh(belly) or "body".

Despite the wide range of products, two main forms can be distinguished among them. And they differ precisely by region: in Bavaria, the pretzel is always almost round, and the thickness of its “body” and “arms” varies insignificantly. The Swabian has a thick “belly”, and there is a mandatory incision on it, and the “handles” are very thin.

Shelf life depends on the products used in its manufacture. Some types of pretzels last a long time, while others are best eaten fresh, immediately after preparation.

Lots of variations!

In addition to the traditional and most common type - salty, there are also sweet (more often festive) varieties:

• Palmbrezel- "Verb" pretzel, which is baked in Swabia. It is based on sweet yeast dough.
• Martinsbrezel- a festive pretzel baked from sweet dough and decorated with multi-colored ground sugar.
• Nussbrezel- delicious pretzel puff pastry with nuts.
• Olgabrezeln- a festive product, baked in honor of the Württemberg queen.
• puddingbrezel- both halves are filled with vanilla pudding, a favorite delicacy of the people living along the Rhine.

Puddingbrezel is an incredibly tasty delicate delicacy from the inhabitants of the Rhine.

Recipes - how to bake pretzel at home

The classic recipe is concise and does not abound with ingredients, it only features flour, water, malt, yeast and salt. We already have an idea about the technology - basically this sequence is preserved in the manufacture of any variety. Although in some recipes for making sweet pretzel there is no mention of processing the dough in a soda solution before baking. For example, it is not in the recipe for pretzels Ntujahrsbrezeln who bake on New Year in Swabia and Baden. And tiny Christmas pretzels are made from shortcrust pastry.

In the Christmas markets, you can buy shortcrust pastry treats.

Despite the fact that pretzel was previously considered a fasting religious dish, in modern recipes its preparations include milk instead of water, and butter, and pork fat. Often used and various flavoring additives. cook german pretzel independently within the power of any hostess, even an inexperienced one, there are a lot of recipes - and in cookbooks, and online.

I liked this one the most, which I have already successfully tested.

"Quick" pretzel recipe for lazy housewives

Ingredients:

• 250 g wheat flour;
• 125 ml of warm water;
• 50 g of oil;
• 1 teaspoon dry yeast;
• 0.5 tsp baking powder (optional);
• 0.5 teaspoon of salt.

Dissolve yeast in water and mix with sugar. Sift flour, add salt to it. Grind the butter with flour into crumbs. Add diluted yeast and knead soft elastic dough(about 10 min). We put it in a warm place for 1.5-2 hours. The dough should double in size.

The dough should rise properly.

We form about 8-10 balls from this amount and roll each into a small cake. We first roll each cake into a thick short tourniquet and then roll it out in turn with both hands into a long one with narrow thin ends. Then we connect both ends in the very middle (where the dough is thicker) and unfold in one motion 180 degrees. We put the workpiece on the table and press the ends of the tourniquet to the pretzel. Everything. Now it's a pretzel! Unless, of course, it turned out “the crossed arms of a monk” or “the head on the crossed arms of the wife of a poor baker” - this is what the legends say. And if it doesn’t look very similar, don’t worry, it will still be delicious!

Next, we keep each piece of dough for 30-40 seconds in a boiling solution of baking soda (per 1 liter - 2 teaspoons), after surfacing, carefully remove, dry, sprinkle with salt (sesame, cumin) and transfer to a baking sheet covered with parchment, greased with butter oil.

Bake in an oven heated to 200-220⁰С for 20 minutes.
Everything will be remembered better if you watch the cooking process in this video:

Bavarian pretzel

Authentic Bavarian pretzels are cooked on a dough that must be kept for at least 6 hours. Its ingredients: 120 g flour, 5 g fresh yeast, 85 ml of water and a pinch of salt.

For test:

• 250 g flour;
• 10 g fresh yeast;
• 25 g butter;
• 50 ml milk + 50 ml water;
• egg for lubrication;
• 1.5 tsp Sahara;
• 1 tsp salt;
• salt, sesame or cumin for sprinkling before baking.

The peculiarity of this recipe is that the dough is not “boiled”, as usual, in a soda solution before being sent to the oven (or it is boiled, but simply in boiling water). Instead, the molded pretzels are smeared with egg and salt and kept in the air for about an hour. Grease again before baking. Then sprinkle with sesame seeds or coarse salt. You can bake them a little less - 12-15 minutes.

Bavarian pretzels should be sprinkled with sesame seeds and coarse salt.

Pretzels according to this recipe are obtained with the same golden brown crust, only a little lighter.

Where to try in Germany

Pretzel is to the Germans what pizza is to the Italians or croissants to the French, so you can buy and taste this delicious pretzel almost anywhere. But if just going to a bakery or a pub near the house does not suit you today, then you can brighten up the evening with friends on the cozy terrace of one of the many biergarten. There, beer and sausages will be served with pretzels for every taste. There are beer gardens in Munich, and in Berlin, and everywhere in Germany.

Berlin

Pretzel - the famous German pretzel (bread), made according to the original recipe, branded, inherent only to this product, form.

This product is a visiting card of the South of Germany. In Bavaria (and not only), pretzel is the best beer snack. At the well-known Oktoberfest, the symbols of the holiday are beer and the original pretzel.

In honor of the pretzel, carnivals are held on the banks of the Rhine. The holiday takes place annually in July and lasts for six days and nights. And in the city of Mainz, they choose the queen of pretzels.

This delicious bread present at holiday fairs and festivities in Germany, some regions of Poland and France. In many countries, supermarkets sell beer snacks in the form of miniature pretzels.

German Pretzel Legends

There are several legends associated with the history of the appearance of the pretzel.

The German pretzel (pretzel), whose recipe has been known in the country since the 14th century, is still a favorite pastry and the emblem of all German bakers. And one of the stories of the origin of the pretzel is associated with an inventive baker who baked a bun for the formidable king, through which you can see the sun three times.

The word Brezitella in Old German means hands. To many, the shape of the pretzel resembles the hands of a monk crossed in prayer. The thin ends of the pretzel are the arms, the plump parts of the pastry are the body or stomach.

Two provinces of Germany (Bovaria and Swabria) argue about the primacy of the origin of the pretzel. In Swabria, pretzels are baked with different thicknesses of "handles" and "body", it is plumper and cuts are made on its crust.

In Bovary, the pretzel is almost the correct round shape, the thickness of the weaves is the same

Traditions and symbols

Pretzels were originally available only to the nobility, the common people were forbidden to bake and eat them. But gradually, easy-to-make pastries spread throughout Germany, as well as in the territories of its neighboring countries. Pretzel, the recipe for which does not require expensive products and complex technologies baking, has become one of the holiday treats in Europe.

Traditionally, pretzels are given to each other by lovers. After all, the shape of the pretzel resembles two crossed rings. Or maybe someone will see a loving heart in him? They are served at weddings. The woven pretzel symbolizes the strength of family ties.

Pretzels are must-have treats at Easter and New Year's Eve dinners.

Christians believe that the three "holes" in the pretzel symbolize the Holy Trinity. The pretzel brings prosperity, good luck and spiritual integrity.

Features of baking pretzels

German pretzel, whose recipe involves getting a pretzel with a delicious brown crispy crust, has its own tricks in cooking. To obtain the effect of a crust, a special manufacturing technology is used: before baking, fashioned pretzels are dipped for thirty seconds in a boiling soda solution, then baked on a baking sheet in the oven. After bathing in alkali, the pretzels acquire a characteristic color and a unique taste.

This method has its own legend. It is said that the negligent baker's assistant gaped and instead of icing dipped pretzel blanks into a vat of lye for washing dishes. According to another legend: the cat waved its tail and threw them into the notorious vat of soda. Whatever happened in the 14th century, we can now enjoy a pretzel with an "alkaline" appetizing crust. Pretzel, whose recipe has become a classic with know-how, is baked all over Germany.

nutritional value of the pretzel

Wheat flour premium, yeast, malt, water - the products that make up the German pretzel. The recipe allows you to bake a pretzel with many nutritional benefits. One hundred grams of classic pretzel contains:

• vitamins of group B (B1, B2, B6, B9), K, E, PP;
• macronutrients zinc, selenium, iron, copper;
• trace elements sodium, calcium, potassium, magnesium, phosphorus;
• saturated fatty acids - 4.5 grams;
• ash - 2.66 grams;
• cholesterol -17.7 milligrams;
• dietary fiber - 1.7 grams.

One hundred grams of pretzel contains:

• 300 kilocalories;
• fat - 6 grams;
• proteins - 20 grams;
• carbohydrates - 35 grams.

Pretzel: classic recipe with photo

According to the classic recipe, amazing pretzels are baked with salt or sesame seeds.

Pretzel with salt, the recipe of which has not changed for many centuries, is still popular and considered a classic.

To make 10 pretzels you need:

• wheat flour of the highest grade - two glasses without top;
• water (for dough) - three quarters of a glass of warm boiled water;
• water (for lauge) - one liter;
• yeast - one teaspoon;
• butter or melted fat (pork) - one teaspoon;
• baking powder for dough - one teaspoon;
• fine edible salt (for dough) - half a teaspoon;
• coarse salt - to taste for powder;
• baking soda (for lauge) - one heaping tablespoon.

Pour warm water into a small container, add yeast, mix well and leave for ten minutes. At this time, mix flour, baking powder and fine salt, then chop the butter and mix everything well. Then add yeast dissolved in water, knead a stiff dough.

Cover the kneaded dough with a linen towel or cling film and leave in a warm place. It should "fit".

After about an hour and a half or two hours, the dough will double or triple in size. It should be kneaded, divided into ten parts, rolled into balls. Pretzel dough is ready.

The sausage must be rolled up so that the edges are thin, and the middle part is thick. To do this, take the workpiece by the tips, lift it above the table and swing it (like a swing), gradually the middle part thickens, and the sausage takes on the desired shape.

Make a pretzel from the workpiece. The recipe with a photo shows a diagram of twisting a sausage into a pretzel.

Thus fashion ten pretzels. Next, dilute about thirty grams of baking soda (one tablespoon with top) in one liter of water, put the solution on fire and bring to a boil. Then reduce the heat and lower the pretzel into the hot (not boiling!) soda solution (lauge) for one minute. The pretzel should float to the top, then take it out with a slotted spoon. You can use any cookware for this, except for aluminum. If the pretzel does not float, then the dough has not risen enough.

So boil everything dough pieces, then put them on a baking sheet, sprinkle with coarse salt and bake at a temperature of two hundred degrees.

After 25 minutes, the pretzels, the recipe with the photo described step by step above, will be covered with a crispy brown crust and will be ready to serve.

sweet pretzel recipe

There are many variants of pretzel baking in Germany. For children and those with a sweet tooth, they came up with a sweet pretzel. Its recipe is slightly different from the classic one, but the form of baking remains unchanged.

The recipe for sweet pretzel at home requires the following products:

• wheat flour of the highest grade - 5 glasses;
• milk - 1.5 cups;
• dry yeast - 7 grams or fresh 30 grams;
• granulated sugar- 12 tablespoons;
• edible salt - 0.5 teaspoon;
• sunflower oil - 5 tablespoons;
• powdered sugar - to taste;
• egg- 1 piece.

Dissolve yeast in warm milk. Mix sifted flour with sugar and salt. In milk with yeast, add a chicken egg and butter. Mix everything well and pour into the mixture. Knead the dough, leave it in a warm place for 1.5-2 hours. Once the dough has risen and doubled in size, knead again and divide into pieces.

From each serving, mold a pretzel according to the scheme indicated in the previous recipe. Sweet pretzels do not need to be bathed in alkali, but immediately put on a baking sheet, leave for 30 minutes, then bake at a temperature of 200 degrees for about 20 minutes.

Grease the finished pretzel with oil, sprinkle powdered sugar(or poppy seeds, or glaze). Sweet pretzel is ready!

Puff pretzel recipe

For the preparation of sweet pretzels, not only yeast dough is used, but also puff pastry.

Pretzel, the recipe of which involves puff pastry, easy to prepare home kitchen, and the result will please both children and adults.

Required products:

• puff pastry - finished packaging 500 grams;
• ground nuts - hazelnuts to taste;
• chicken egg - 1 piece;
• chocolate paste (ready-made) - 4 tablespoons;
• granulated sugar (large), nuts - to taste.

Mix ground nuts with chocolate paste. Unfold one sheet of puff pastry, spread with chocolate paste with nuts, put a second sheet of dough on top, press the structure on top with your palms.

Cut the dough into strips, twist them into flagella and roll into a pretzel shape. Place prepared pretzels on a greased baking sheet.

Mix the yolk of one egg with a small amount of water, grease the pretzels with this mixture before baking, sprinkle them with nuts or sugar and bake at a temperature of 190 degrees until crispy.

Delicious dessert is ready.

Pretzel "Bavarian" with poppy and sesame

In Bavaria, in every family, not a single breakfast is complete without pretzels, which are eaten with cheese, spread with butter. These crispy on top and soft inside buns are baked by German housewives, based on the classics. own recipes.

We offer one of them.

Pretzel, the recipe of which is used in home baking, assumes the following set of products:

• yeast - 1 teaspoon dry or 15 grams fresh;
• premium flour - 500 grams;
• fine salt - 1 teaspoon;
• granulated sugar - 1 teaspoon;
• olive oil - 2 tablespoons;
• water - 160 grams;
• milk - 160 grams;
• baking soda - 1.5 tablespoons;
• water - 1.5 liters;
• sesame, poppy - to taste.

Dissolve yeast in warm water and milk (liquids take 320 grams), add granulated sugar, mix, add a little flour (about one hundred and fifty grams). Mix everything well and put in a warm place for 1-1.5 hours.

Then pour the rest of the flour, salt and oil into the dough. Mix everything well. The dough should be elastic and not stick to your hands. Leave it for 1 hour in a warm place, then knead it again and put it in heat for another 1 hour. As a result, the volume of the test should double.

Preheat oven to 200 degrees. Divide the dough into balls the size of a fist, then roll them into sausages, as indicated in the recipe with a photo and fashion pretzels out of them. Leave them on the baking sheet for 15 minutes.

Pour one and a half liters of water into the pan and put on fire, carefully pour soda into boiling water. Dip the pretzels into the boiling soda solution for 30 seconds, they will float and double in volume. Carefully remove with a slotted spoon from the solution and place on a baking sheet. Remember: skimmer should not be aluminum.

Sprinkle pretzels with poppy seeds, sesame seeds, salt if desired and immediately send to the oven.

After 15 minutes, the pretzels will turn a beautiful brown color. They are ready.

Puff or yeast?

Salted pretzels are made from yeast dough, sweet pretzels are preferably made from puff pastry. German housewives prepare homemade pretzels according to their own recipes, using their little secrets.

There is an original dessert recipe pretzel at home based on a mixture of puff and yeast dough.

To make this pretzel you need:

• wheat flour of the highest grade - 350 grams;
• chicken egg - 1 piece;
• dry yeast - 7 or 10 grams;
• granulated sugar - 100 grams;
• butter (or margarine) - 300 grams;
• milk - 125 grams;
• salt - to taste;
• puff pastry (ready-made) - 400 grams.

First, the yeast dough is prepared. To do this, add granulated sugar, dry yeast, salt, warm (but not hot!) Milk, an egg and 50 grams of butter or margarine to the sifted flour. Mix everything well and knead the dough. Next, gradually add 250 grams of softened butter or margarine to the dough.

Roll the dough into a ball and refrigerate.

Defrost puff pastry at room temperature.

Roll out the chilled yeast dough into a rectangular layer measuring 40 centimeters by 30 centimeters.

Put a layer of puff pastry measuring 20 centimeters by 30 centimeters on top of this layer. Wrap the remaining yeast over the puff pastry. The resulting layer is thoroughly rolled into a size of 40 by 30 centimeters. On the resulting sheet of dough, put the rest of the puff on top. Press the dough well with your hands and refrigerate for 1 hour.

Then roll out the dough once again into a thin sheet, cut into long strips, twist them and form pretzels. Lubricate the pretzels prepared for baking with a mixture of eggs and milk, sprinkle (optionally) with coarse sugar, sesame seeds or nuts. Bake in the oven for 15 or twenty minutes at 180 degrees. The oven must be preheated.

Original sweet pretzels for tea or coffee are ready!

Conclusion

Pretzels are very popular in Germany. Many original expressions are associated with them.

If a German says: "Do you think I'm salting a pretzel here?" This means that he warns someone that they should not be commanded. The phrase "to have a pretzel on your face" means "too much to drink." "Give a pretzel" - to offend with words or physically.

If a Volkswagen beetle has an accident, they say "the beetle has come to the pretzel."

Pretzels are baked in huge quantities throughout Germany, hand-made pretzels are still valued. original recipes. If you visit this country, be sure to try the famous pastries.

Try the pretzels classic recipe which is given in this article, please yourself and your loved ones with a delicious treat.

The cooking technology is original, but quite feasible even for an inexperienced cook. Products are available and inexpensive. Prepare a pretzel, a recipe with a photo will help you. Cook with love and you'll be fine.

Enjoy your meal!

How about pampering the kids?

Or!!! Shall we arrange a festive mood for men both on a cold, dank autumn day, and at any other time of the year?

I will tell the rhinestone that I am not a supporter of any booze, including beer. But I am not an ardent, salivating opponent of beer either.

Everything should be in moderation.
Like cold vodka 50 grams with fiery borscht,
Yes, if you also step to the table from the frost ...
At least this combination is what people who are moderate in consumption describe. alcoholic beverages who understands that a glass of wine goes with a delicious meal
in good company beautiful table simply necessary, I like it.

Although I don’t drink vodka either, I’m completely wrong Russian.

So, is your husband or friend daydreaming about Oktoberfest?
About a beer party with Bavarian flair?
Or wants to watch another heartbreaking football report with beer?

You can put on a lot of mystery when preparing Uberrushung.

By the way, for reference... a mug of beer costs 10 euros at the festival.
Try to find another place to sleep. AT holidays in Munich and the surrounding area, prices in hotels and country guest houses skyrocket. Yes, and they must be ordered in advance, otherwise lie somewhere restless (and the police are on guard!).
Parking the car is also difficult...
Behind the wheel? Remember! The police are on guard!

Busty youngsters? Oh well...
To get a job there as a waitress, you just need to somehow get around a bunch of competitors.
And they work there for years, because the business is already very profitable. They buy beer from a beer company, resell it to customers, plus they receive tips from red-faced peasants, inflamed by the atmosphere and beer yeast. So there is mostly a contingent of middle-aged ladies.

And visa, travel expenses...

Under such a case, you can get money very well from a man
to the realization of his dreams and his ladies' wishes!

Well, even if you don’t take money from them for a trip and so on, but even for 5 euros for a mug of beer, and a couple of euros for a pretzel ... this is already not bad!
For the sake of such an occasion, you can wear a long skirt with a very open blouse.

In general, we train in advance, bake pretzels, so that in case of a crazy idea, a beer party
be fully equipped!

Well, actually, pretzels are delicious things that are suitable for ordinary treats.
And the kids love it. Only, maybe, for children, do not be zealous with salt ...

Whole grain sourdough pretzels with sea salt

Elena, offering her recipe for whole grain flour pretzels, correctly writes that they are mostly baked from white flour, but whole grains are a tribute to a healthy lifestyle.
Therefore, I will give Elena's recipe in full. And I myself will bake from white flour.
In Germany, wheat flour type 405 is the highest grade flour.
I already baked from whole grain. Everything turned out, they rose, gave a crust, the taste was very even ... bready. That is, I then succeeded interesting shape bread, and even with a soda crust.
Claims from her husband, a Bavarian did not arise then. But I looked at his face when he did not get the expected taste, and decided that the next time would be traditional.
And this time has come.

I want to immediately say a few words about the features of working with the test. It does not ferment, as is usually the case with bread dough. That is, it is kneaded and then almost immediately cut into identical pieces, the pieces are rolled out, etc.
For dough;
15 gr. mature sourdough (I have rye on tsz flour (author))
125 gr. water;
200 gr. wheat flour 1s.
As always, in the evening we mix, cover with a film or something else so that the surface does not become weathered, and leave until the morning, for 10-12 hours to wander until ripe. The finished dough will rise and bubble holes will be visible on the surface.

I did everything according to the instructions, but there was not enough water, dough (Also on whole grain, but wheat, flour)
didn’t want to stir, so I added 75 grams of water, borrowing them from the dough recipe (i.e. I only had to add 100 grams of water in the morning)

Knead the dough, take:
Whole leaven;
175 gr. Water;
300 gr. Wheat whole grain flour;
50 gr. Butter (those who fast can take 50 ml of vegetable oil, I did this);
20 gr. Sahara;
10 gr. Salt.

I used margarine instead of butter.

For "lauge"
2-2.5 liters. water;
2 tbsp. l. baking soda.

For sprinkling:
coarse sea salt

From all the ingredients except the butter, knead a smooth dough, add the butter at the very end and knead until the butter is completely incorporated into the dough. Ready dough give 30 minutes of rest.

Not knowing how the flour dough will behave in these proportions, I first added only 250 grams of flour, deciding to add it as needed. When the dough was kneaded, the resulting bun was weighed, it became heavier up to 910 grams, by subtracting all the products added according to the recipe, I got that as a result I added another 60 grams of flour. That is, 10 grams more flour was taken than in the main recipe. My dough is pliable, it is possible that when cutting and shaping the pretzels, more flour will be added. This means that it is quite possible to take the recipe for whole grain flour as a basis, just use the well-known rule “flour as needed”, i.e. plus or minus from the main recipe, depending on the type of flour, the composition of water and other alchemical reactions.

We divide it into 8 identical pieces, round each piece and leave it alone for 10-15 minutes, covering it with a film.

Yes, there is an option for baking buns from this dough. They are scalded in the lauga in the same way as pretzels before baking. Only a cross-shaped incision is made first.
I would try to form then 10 such buns from this amount of dough.
Yes, and absolutely babies are for sale ... with what would the well-known compare? Nothing comes to mind, so - if you cut these blanks into three more parts, at least and form new balls out of them, then these baby buns will turn out.
Here, children in bakeries are simply treated to such.

We put the gingerbread man on a table dusted with flour and thinly roll it out with a rolling pin from the center to the edges.

We roll a tight roll from the resulting thin cake, keeping our hands closer to the edge. We pinch the edges and put on a towel.
In the same way, we roll out the rolls from the remaining "koloboks".
We roll out the rolls into pancake thin bundles.

Well, you don’t need to roll them into such thin bundles. Otherwise, how can you then cut them and put in ham and cheese, if you want to eat with stuffing?
In secret: you can anoint with butter and jam there ... I think!
Yes, and it will be ugly if they are so thin - our pretzels.

Now roll out the blank for the pretzel. We do this in the same way as with challah harnesses: keeping our hands closer to the edges of the roll, we vigorously roll from ourselves to ourselves, while the middle of the roll will begin to swing back and forth. It is important that the table is dry and clean, without flour, otherwise the tourniquet will ride on the table and will not roll out. If the surface of the tourniquet is dry, you can lightly walk on it with slightly damp, but not wet hands. We form a pretzel from a rolled tourniquet, pinching two “tails” well.

Attention!!! Again! The table must be absolutely dry, without the presence of flour on it. Otherwise, our roll will not be able to roll into a long thing with a plump belly and thinner edges..
So: hands on the ends of the roll and roll back and forth, the belly of the workpiece is teleported at this time, our roll is ready to form a pretzel.

Classic recipe

Pepper sauce cooks quickly. It is easy to change the composition of the products. Add paprika to enhance the taste or herbs. Or maybe something alcoholic, because they are no longer children! For cooking classic sauce for the steak you will need:

• A mixture of peppers - 25 g;
• Onion - 1 pc;
• Butter - 50 g;
• Cognac - 100 mg;
• Cream - 60 ml;

Crush the pepper and don't breathe. Sneezing won't help. Finely chop the onion. By the way, in order not to cry while slicing, get someone to help you. Heat the butter in a frying pan, add finely chopped onion. Cook over medium heat for about 5 minutes until translucent.

Pepper goes to the onion. And now - the most interesting. Pour 150 ml of cognac into 2 glasses of 50 and 100 ml. Use a smaller dose internally for courage! Pour the rest of the cognac into the pan and gently light it with a match. Take care of your hair as the fire will shoot up. Watch the video on how to make classic pepper sauce without calling the firemen! When the alcohol has evaporated, add the cream and stir. Don't forget to salt.

Bring sauce to a boil and remove from heat. it perfect recipe that do not require large expenditures. Adds a spicy taste to pork unusual taste. The sauce is universal, suitable for lamb or beef dishes.

Fire and Water. Pepper sauce with cream

But if you are afraid of igniting, then use the recipe without ignition. The extravagant combination of the softness of cream and the hotness of pepper will drive your taste buds crazy. Try this sauce served with meat - you have not tried it yet. For cooking we need:

• Peppercorns - 25 g;
• Shallot - 1 pc;
• Butter - 20 g;
• Garlic - 2 cloves;
• Meat broth - 250 ml.
• Fatty cream - 200 ml.
• Salt.

Any pepper is suitable for the recipe, you can use a different mixture. In a special sheepskin coat, chop the pepper, but in large particles. Powder is not needed for this recipe.

Chop the shallots very finely, it is even better to use a blender for chopping. Crush the garlic.

Add a cube of butter to a high skillet and melt. Sauté onion and garlic until translucent, sauté a little. Do you smell? And this is just the beginning.

Now add water or broth. Better, of course, broth - so our sauce will be even spicier. Cook over high heat to absorb as much moisture as possible. After 10 minutes, you can reduce the heat and add the cream.

Smells scattered throughout the apartment and gathered curious onlookers in the kitchen? This was to be expected. But the sauce is not ready yet. You need to boil off the cream. (By the way, if you really want to try it, you can make the sauce without cream).

Be creative and change the amount of ingredients to your liking. But do not overdo it with salt, one pinch is enough. When the sauce thickens, don't forget to add salt and you're done! Pour generously over hot steak cream sauce with pepper and leave for 5 minutes. Get to the meal and do not forget to smack your lips.

If you like the recipes, then do not forget to subscribe to my page! Have you already tried to cook a peppercorn dinner for your soul mate? Let the sauce add your love thrill!