One thing I sometimes really miss out here is German food and bakery.
Especially fresh Brezels with butter, yummy!!
So I am always looking around for recipes to do these things at home myself. I found a Brezel recipe in one of my cookbooks and tried it out last Ramadan for the first time.
It worked!! – And was so easy to do that it became one of our favorites…
500g white flour
30g dry yeast
1 tsp salt
1/4l warm water
20g sodium bicarbonate or baking soda
1l boiling water
How to do it:
Put the flour, the salt and the yeast into a large bowl and stir a bit.
Then add some of the warm water with one hand while beginning to work the dough with the other hand. You will feel soon how much water you need or if you have to add more flour to get thick dough that does not stick on your fingers any more.
If you are happy with the consistency continue to work and knead more.
Then put a towel on the top of the bowl and let the dough rest for about 20min.
Preheat the oven to 200°C.
Now re-knead once again and put a bit of flour into your hands and onto the table.
Take a piece of the dough (about the size of an egg) and roll a string about 25-30cm length in your hands or on the table. Leave the middle part a bit thicker than the sides.
Take each end of that string into one hand and cross them. Then fold them up and fix these crossed ends to the middle thick part to get the special Brezel-shape (see pictures).
Put the Brezels again to rest a bit and boil up a pot of 1l of water in which you add the 20g Sodium/ baking powder. When the water boils, put some Brezels into it and leave them for about a minute in (that’s the secret to let them get the brown colour after baking).
Take them out of the water and put them onto the baking sheet.
Put it into the oven for about 15-20 min. Look and control regularly and change the sides if needed. They have to become (lightly) brown.
Take out, cool down and enjoy with fresh butter!