A Traditional German Bakery 传统的德国烘焙
Traditional German Bakery
Langen Brezel 4Pcs
Traditional German Bakery
Please mention in order if with Sesame or Sea Salt covered (Default).
On-Line Shop +E-commerce – March 16, 2016:
Brezel -(USA)Pretzels or Brezen
The ideal pretzel, as served in Germany, has a dark brown, crispy, salty crust, and inside a soft dough. It has a plump “body”, and thin, crispy (not dry) crossed “arms.”
The pretzel is traditionally made from white (wheat) flour, malt, salt, yeast, and water. In some regions in Germany, fat is added to the dough to soften it. Other variations use whole wheat flour, spelt flour, or a mixture of different flours. Pretzels are topped with coarse salt or sometimes with sesame seeds, sunflower seeds, or poppy seeds.
Before baking, the formed pretzel is dunked briefly in a mixture of sodium hydroxide and water. In German this mixture is called Natronlauge. This is what gives the pretzel its unique color and flavor. Because of this technique, this type of pretzel is also called a Laugenbrezel.
Invented by Mistake
Although other regions of Germany have their stories of how it was invented, the Laugenbrezel is accredited to the Bavarians. The saga goes that on the morning of February 11, 1839, Anton Nepomuk Pfanenbrenner, the baker for the Munich Royal Café, was preparing some sweet pretzels for his guests. He wanted to brush the pretzels with sugar-water, but accidentally used the Natronlauge, the sodium hydroxide solution being used to clean and disinfect the bakery countertops. The baker decided to bake the pretzels anyway. The pretzels came out of the oven with a unique brown crust, soft center, and delicious taste. His guests were very pleased and he became the “pretzel hero.”
The Pretzel Shape
There are many theories surrounding the creation of the pretzel shape. Some say the shape originates with the Romans, resembling the Roman ring-bread, a small, circular-shaped bread. Others say the shape originated in a monastery, where the pretzel shape was designed to resemble a praying monk (back then the praying position was arms crossed with the hands on the shoulders).
There are slight variations of the pretzel shape in each region of Germany. For example, in Bavaria, the arms are shorter and attached closer to the top (thin part) of the pretzel. In Swabian the arms of the pretzel sit very low on the body.
Pretzels today continue to be formed by hand as has been done throughout history. Bakers spend years perfecting the pretzel-forming technique. First, the dough needs to be rolled out. Both ends of the strand are held up, and through a quick swing, the center of the strand is twisted. The ends are then pressed onto the body of the pretzel. This process, when prefected, takes only seconds, but it needs a lot of practice to get it right.
Other Laugen Breads (Laugengebäck)
Laugengebäck refers to baked items that are made with the same dough and technique as the Laugenbrezel, but are either formed differently or have added toppings. Some common ones are identified below.
laugenbroetchen rollPretzel Roll (Laugenbrötchen)
Pretzel rolls (Laugenbrötchen) are formed into small round balls. Recently, these have grown in popularity here in the U.S.. They are becoming more available at bakeries and markets.
Cheese Pretzel (Käse-Brezel)
Photo: © Ars Ulrikusch – Fotolia.com The Cheese Pretzel is a Laugenbrezel with a cheese topping. The cheese is added during the last few minutes of baking so that it doesn’t melt into the dough, but rather form a crisp coating on the pretzel. Delicious!
L003 laugen stickPretzel Bread Sticks (Laugenstangen)
The Laugenstange is formed into an elongated roll. Variations include Cheese Sticks (Käsestangen), which have a cheese topping, and Ham & Cheese Sticks (Käse-Schinken-Stangen), which have a ham and cheese topping.
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