Breads "Pretzels"

Category: Bakery products
Kitchen: german
Pretzel buns

Ingredients

Water or whey 250 ml.
Wheat flour, premium 450 gr.
Dry yeast 1 tsp
Salt 3/4 tsp
Sugar 2 tbsp. l
Vegetable oil 1.5 tbsp. l
For soda solution:
Water 1.5 l.
Soda 1.5 tbsp. l

Cooking method

  • In warm whey (I have water), dissolve the yeast, stir the sugar, add salt, pour in the vegetable oil and add the sifted flour. Knead an elastic, but not tough dough and let it stand warm, covered with a towel, for about 1-1.5 hours. I kneaded the dough in HP on the Noodle dough mode. Then I left it for 1 hour in the switched off HP
  • Pretzel buns
  • Pretzel buns
  • Knead the finished dough, form buns
  • Pretzel buns
  • Meanwhile, boil the water. When the water boils, add a little soda to it (you don't need to pour it all at once, it can run away). Using a slotted spoon, lower the buns one by one into the boiling solution for 20 seconds
  • Pretzel buns
  • Take out the buns, let the water drain, put on a baking sheet (cover with parchment and grease with oil), make cross-shaped cuts with a sharp knife, sprinkle with coarse carrot salt (I didn't find it, so I sprinkled it with sesame seeds)
  • Pretzel buns
  • Leave to rise in a warm place for 20 minutes. Bake at 200 Cabout about 20 minutes
  • Pretzel buns
  • Pretzel buns
  • Pretzel buns
  • Pretzel buns

The dish is designed for

10-11 rolls

Note

I cooked half of the norm, it turned out 5 pieces. The buns are wonderful! Crispy on top, soft inside. With butter and with tea they went off with a bang
Recipe from here 🔗

Galleon-6
AnaMost
Sooo delicious donuts
yudinel
ElvenWhat delicious will definitely try
Elven
Girls, thanks There will be time, be sure to try
toffee
Cool. What's the point of blanching?
Elven
I think blanching gives such a beautiful color and crispiness
Tashenka
Wonderful buns! I even have a mold for cutting crosses on the top of my head. I will definitely bake!
Elven
Natalia, I will wait for impressions! And what kind of mold?
Amasar
It looks very nice and appetizing!
I will do it one of these days, with salt. Unsubscribe.
Elven
Andrei, thanks, fellow countryman!: rose:
I will wait for the review
Scops owl
Len, you are straight on the rolls today. Some are more beautiful than others I'll take in bookmarks, I've never cooked baked-boiled rolls
Elven
Thank you I just had a couple of weekends, so I'm using them to the fullest.
Try it! Delicious buns! They are even for dessert with tea, even with a bite of soup ... well, or with beer, if someone loves it
Irgata
very tasty buns
dopleta
I confirm, the "boiled" buns are very beautiful, with a crispy crust. I cook often, however, with me salty, sugarless.
Elven
I also wanted to do it with salt, but forgot to buy it. I will definitely try it!
Sivana
Elven, Lena, thanks for the wonderful and easy recipe of Pekla in Princess, until I tried it, but the view is delicious

Pretzel buns}

I made cuts with this thing, it was necessary to press harder)

Pretzel buns}
toffee
Hmm .. but does the dough wrinkle from such a piece? A chick-chick knife and you're done. Although, on the rolls you can see that it does not wrinkle.
Elven
Sivana, thanks for such a wonderful photo report! The buns are simply wonderful. I'm glad that I liked the recipe
Irinadoesn’t seem to crumple. But better with a knife
Crochet
Lenochka, my dear, I come to you with an oottakuchey thank you, my family liked the buns, well, just very, very much !!!

The best photo did not happen, the rolls began to be taken apart so quickly that I barely had time to take a picture ...

Pretzel buns

Baked for 15 minutes, at 180 gr. (convection).

Lenus, can you tell me if it is possible to use the soda solution in which the buns were cooked a second time?

Or will it be the wrong coat?

Elven
Wow! Innochka, the picture is not very good! Superrrr cool rolls !!! Thank you for such a wonderful photo report
Quote: Krosh
Lenus, can you tell me if it is possible to use the soda solution in which the buns were cooked a second time? Or will it be the wrong coat?
Hmm, I do not know. Not sure it's going to happen. Although, it is necessary to ask chemists
Sone4ka
I could not resist nipping off a few koloboks from the pastry dough (from the Mistletoe) and dipped them into a boiling font.
Fine!
I never expected the dough to rise so much later. In places of incisions, it turned around, so flooded

A very interesting way.
but my sesame seeds adhered remarkably at first, but almost all of them crumbled when finished
Elven
Sone4ka, well, here they bought the rolls from Melchik
And my sesame seeds were almost completely crumbled. It needs to be glued either with starch water or with yolk, then it keeps better
Crochet
Quote: Elven
Not sure it's going to happen

Lenochka, and yet happened !!!

I, Larochkin stains, right the next day after yours brecelek baked, added salt to yesterday's soda solution and voila ... everything worked out !!!
Elven
Wow!!! We will know now that you can save water with soda
toffee
And I have these. I don't know why this color is.
Pretzel buns
I didn't cut anything (I can't) and I didn't sprinkle anything. They didn't rise in the oven. Oh, like some negative reviews. In fact, the buns are delicious. Only when I blanched them did the children look well, oh, very strange.
Elven
Irina, what cool giraffes turned out! They rise slightly in the oven Everything you did great! And most importantly, I liked the taste. Thank you very much for your feedback.
Crochet
Quote: Elven
what giraffes are cool

And me "tiger" bread reminded !!!

Irishka, !!!

Quote: iris. ka
did not cut (I do not know how)

You might think I can ...

But making cuts on buns that have been pre-sealed is a sheer pleasure !!!

Indeed, on a scalded surface, it is much easier to cut than on an air crust of a well-spaced dough piece ...

Try it, Irish !!!

I would begin to arrange "wood carving" for these buns, if it required any additional efforts ... but not in lifestb ...
Elven
Quote: Krosh
And they reminded me of the "tiger" bread
Oh, exactly!
Quote: Krosh
But making cuts on buns that have been pre-sealed is a sheer pleasure !!! Indeed, on a scalded surface, it is much easier to cut than on an air crust of a well-spaced dough piece
Innus, I also don’t bother with cuts ... And then with a knife chik-chik and you're done
toffee
Well then, okay, I'll bake tiger rolls.
Florichka
Hooray, I made them! Just took it out of the oven, so fragrant. Thanks for the recipe.
Pretzel buns
Elven
Irina, what wonderful buns turned out so I would gobble up! Thanks for the report

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers