Bretzels are a typical German baked pastryin the form of a knot. Spread butter on them for a delicious breakfast,chocolate spread for an afternoon snack or by themselves between meals.
Productos con los que prepararla
Ingredients
For the fermenting agent
- 100 g flour
- 100 ml cold water
- 1 g fresh yeast
For the dough
- The above fermenting agent
- 520 g flour
- 250 ml cold water
- 10 g salt
- 20 g butter
- 10 g fresh yeast
- 1 teaspoon syrup
- To cook
- 1 l water
- 50 g bicarbonate soda
- To decorate them
- 1 egg
- Salt flakes
- Poppy seeds
Instructions
- Open your Chefbot and insert the paddle, adding the ingredients to prepare the fermenting agent (flour, water and fresh yeast). Blend for 15 secs, speed 3. Close the workbowl.
- Next, open the Chefbot lid and move the mixture to a bowl and allow to rest for an hour.
- Then, cover the dough with cling film and allow to rest in the fridge for 24 hours.
- Open the Chefbot lid and add the fermenting agent with the ingredients for making the dough (flour, cold water, salt, butter, fresh yeast and syrup). Cover and set for 20 secs, speed 5.
- Next, select the knead function and set for 3 mins, speed 2. Close the workbowl
- Once ready, open the Chefbot and remove the dough. Shape the dough into a ball and leave to rest for 10 minutes in a bowl with a little oil, covered with a cloth.
- Next, divide the dough into 10 portions and shape each one into a ball. Leave to rest for 10 minutes more covered with a cloth.
- Then, stretch out each ball and make a cylinder measuring 10 cm. Leave to rest again for another 10 minutes.
- Next, shape into a bretzel. To do so, stretch out the dough and shape into a knot. Once ready, leave to rest for 30 minutes.
- Finally, boil the water and bicarbonate soda. When boiling, add the bretzels, 20 seconds each side. Remove the pretzels using a skimmer and place them on an oven tray.
- Next, brush the bretzels with a whisked egg and sprinkle with salt flakes or poppy seeds.
- Bake for 12 minutes at 240 ºC.