🇩🇪 Germany recipe
Brezel
The Bavarian Brezel is a thing of dark, glossy beauty. Its distinctive mahogany crust comes from a brief dip in a food-grade lye solution that triggers Maillard reactions during baking, producing a flavor and color impossible to achieve any other way. The interior is soft, chewy, and slightly tangy, while coarse salt crystals on top provide bursts of salinity.
Prep1 hr 30 mins
Cook18 mins
Serves8
Difficultymedium
Ingredients
- 500g bread flour (Type 550 or strong white flour)
- 300ml warm water (about 37°C)
- 7g instant yeast (1 sachet)
- 10g salt
- 30g soft unsalted butter
- 1 tablespoon malt syrup or barley malt extract
- 40g food-grade sodium hydroxide (lye) for the lye bath (or 60g baking soda as alternative)
- 1 litre cold water for the lye bath
- Coarse pretzel salt or flaky sea salt for topping
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 270
- Protein
- 8 g
- Carbs
- 53 g
- Fat
- 2.5 g
