It was a good day for the father Paolo. Children, who for weeks were taught new prayers, finally remembered the order of the Latin words and sounded in unison. Although the responsibilities with bread caused his tonsure shine with sweat, the number of loaves to oven seemed to increase rather than decrease, but even so, it was a good day.
In anticipation of the next portion of the golden loaves, father Paolo formed, from a dough, long strip and, whitout thinking or planning, it was formed in the shape of hands raised in prayer.
Satisfied with the effect, he created a few more rolls, baked it and gave to his students. In their honor he also named his baking “pretiolo” – “little reward”.
That is what legend says.
History of the pretzels (and stories about them) you can read all night. I think no other bread has so many studies.
This is simple bread – flour, yeast, water, without the addition of eggs and dairy products. It was established for the purpose of the Lent when all animal products are prohibited.
Usually formed in the shape of the arms crossing the chest (as initially was form of prayer), today we associate more with elaborately tied knots. Pretzels were worn with straps on the chest, hung on long sticks and small pretzels linked to ribbons as necklaces.
In Germany, pretzel became a symbol of bakers guild.
Characteristic shiny skin pretzels owe the Maillard reaction. Who wants to know more can read about this, but I will not bother you details – heat cause chemical reactions between amino acids and reducing sugars. Sounds very seriously and scientifically, but for the kitchen is enough to say that … we have a beautiful brown skin.
Besides, the Maillard reaction is also responsible for browning toast, golden brown color of maple syrup, distinctive color of malt whiskey.
I did buns. Pretzel buns on a cold November. Join the other rolls in action “on sourdough-and-yeast,” which organizes this month blog: Grahamka, weka i kajzerka. And as a reminder of the July struggle Formula 1 track in Hockenheim. Two in one.
A bit like bread rolls, which we cook and bake. 🙂
0.5 kg spelled flour
350 ml of water
1 tablespoon maple syrup (honey or sugar)
1 package dry yeast – 7g (or approx. 20g fresh yeast)
2 teaspoons salt
2 tablespoons liquid coconut oil (olive oil or melted butter)
water for cooking pretzels – approx. 5l
100 grams of baking soda
oil for brushing baking sheet
(optional) 1 egg yolk beaten with 1 tablespoon water
sesame white, black; coarse salt; black cumin – to sprinkle buns
- 2/3 of the water mix with maple syrup. Every flour absorbs water differently, depending on the degree of grinding, the purity of grains etc., etc.. So we start with 2/3 of water and, if necessary, we would be adding more water later.
- Add the yeast, mix quickly and leave aside, for approx. 5 minutes to became frothy.
- Sift flour into a bowl, add salt, fat, yeast with water. Knead the dough. It should not be hard, as bread one, rather slightly firm, but liquid(ish).
- Knead the dough approx. 3 minutes – spelled flour is finer than regular wheat flour and does not require so much work.
- Oil the bowl and translate dough into it. Let stand in a warm place to rise for at least 1 hour.
- Taught dough on the counter and divide into 12 – 16 parts. Divide, so parts are not touching and leave for 5 minutes.
- Boil water with baking soda.
- Two baking trays teach with baking paper and oil the paper.
- Warm up the oven to 220C (425F).
- Form the dough pieces, gently wrapping the edges underneath buns. Put on greased paper.
- When the water boils – put bun into and cook for approx. 30 seconds. Then turn on the other side and cook for another 30 seconds. Put again on the baking tray.
- Brush the top of each bun with yolk – it’s not necessary, it is only for a deeper color – sprinkle with sesame seeds, salt or black cumin.
- Pretzel buns bake approx. 12 – 15 minutes. Cool it on a wire rack.
Enjoy your meal!