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Coffee Buzz in Kasane
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GERMAN PRETZEL RECIPE
For The Dough: fresh if using)
1kg plain white flour (around 9 -12% 2 tbsp. salt (unrefined)
protein)
260 ml milk (lukewarm) For the Finishing Solution:
1l water
260 ml water (lukewarm) 3 tbsp. baking soda (or lye if you’re
80 g butter (unsalted) using it)
1 tbsp. malt extract (liquid/dried/brown
sugar) For the Topping:
2 tsp fast action dried yeast (or 42g Unrefined salt (rock/sea salt)
METHOD
1. Add 100g of flour, all the yeast and the water into a bowl. Mix, cover with cling-film
and leave in a warm place for a few hours to create the yeast flavour. After that, add the
rest of the flour, salt, milk, malt extract and melted butter. Mix and kneed the mixture
to make a firm dough (around 10 minutes) and leave for approx. 1 ½ hrs or until a point
where when pushed in the dough gently springs back.
2. When ready, knock the dough back and start forming shapes. Try the traditional shape.
Roll the dough out to be a long (40 cm) rope with the middle 5cm bulged to a diameter
of around 3cm, tapering to the ends being around 0.75cm thick. Bring the two ends
together about 5 cm in, overlap them, twist, and bring back to go over the main body.
Almost like tying a knot. Leave for 30 minutes uncovered in a warm room to rise and
develop.
3. In the meantime bring the 1.5 litres of water to the boil in a large pot (around 20cm
diameter) and add the baking soda. Once the dough has risen, place the trays next to a
cold window with some wind blowing. A fan can be used if there is no breeze. This
develops a skin on the pretzels which gives that special chewy texture. Once done
drop the shaped dough into the boiling solution (one at a time) until they float (about
5 second), get them out and lay on a baking tray lined with baking paper. Sprinkle
with sea salt 5. Add the baking sheets to the 200C oven for around 15 Minutes, until
a nice deep bready brown is seen on the pretzels. Remove from the oven and allow to
cool completely on a wire rack. Enjoy Bettina & the Coffee Buzz Team
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