Laugenstangen Pretzel Sticks with Barley Malt Extract

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

These pretzel breadsticks are warm, crusty with a satisfyingly chewy, soft center, just as traditional knotty pretzels, but easier to make and enjoy. Best served hot from the oven with cheese sauce or mustard if desired. We love it with extra butter.
The dough of soft pretzel is a rather simple yeast dough that can be made in an hour. The fun and tricky part is to dip the pretzels in a lye bath (In German this mixture is called Natronlauge) before baking, which gives the pretzels their typical caramel aroma, unique deep brown yet shiny colour and chewy texture. For a crunchy and aromatic crust, just like the one you usually find in the bakeries in Germany, you will have to use Natriumhydroxid (NaOH) instead of regular baking soda (NaHCO3). Natriumhydroxid (NaOH), also known as lye or caustic soda, can be dangerous if misused. So do wear eye protection and rubber gloves if you want to make lye solution for the pretzels. One much easier and safer solution is to use baked baking soda. Simply place baking soda on aluminum lined baking tray and bake for an hour at 120C/245F. When baking soda/sodium hydrogen carbonate/NaHCO3 is heated, it becomes the more concentrated sodium carbonate/soda/Na2CO3, which ensures a darker lye colour when dissolved in water, and better taste than baking soda could.

115 ml Water, lukewarm 115 ml Milk, lukewarm 18 g Fresh yeast (or 9 g active dry yeast) 15 g Barley malt extract 20 g Butter, melted 5 g Sea salt 430 g All-purpose flour

1l Water 50 g Baked baking soda Coarse sea salt

1. In the bowl of your mixer, add in warm water and milk. Crumble in the fresh yeast and let stand until foamy, about 5 minutes. Add in barley malt extract, melted butter, sea salt and flour. Mix on slow speed until the mixture just roughly come together, about 5 minutes. Increase the speed and knead until the dough has become smooth and elastic, 4-6 minutes. Turn out the dough on a work surface and shape into a round. Return the dough to the bowl and cover with a clean kitchen towel. Let rise in a warm place until doubled, about 30-40 minutes.
2. Preheat the oven to 120C/245F. Place baking soda on aluminum foil-lined baking tray and bake for an hour.
3. Punch dough down and divide into 6 even portions. Press one piece of dough into a rough rectangle and roll into a 20cm log. Pinch ends and center seam well to seal. Place it, seam side down, on a baking tray lined with permanent baking foil or parchment paper. Repeat with the rest. Cover the dough and proof until puffed, about 30 minutes.
4. Place 1 liter water in a large skillet and bring it to a simmer. Turn the heat off and add in hot baking soda. Stir until dissolved.
5. Preheat the oven to 220C/430F. Carefully transfer 1 pretzel stick at a time to the baking soda water and let soak for 5-7 seconds, then return them to the baking tray.
6. Sprinkle with coarse salt. Cut 3 diagonal slashes across the top with a sharp knife or a razor blade. Bake for 20 to 25 minutes, until pretzels are toasty brown and crispy.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com