German Alkaline Bread Pretzel

Overview

This is the first time I learned to make German alkaline bread---Pretzel. This bread has less oil and less sugar. It has a light sea salt flavor and is very chewy. It tastes great and is a very healthy bread!

Tags

• baking
• breakfast
• baking salt
• baking soda
• butter
• high powder
• warm water
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Put the ingredients except butter into the bread bucket. Do not let the yeast come into contact with salt and sugar. After kneading into a ball with a bread machine, add butter and continue kneading the dough

   

2. 2 Divide the kneaded dough into 6 portions, cover with plastic wrap and rest for 30 minutes

   

3. 3 Take 1 piece of dough and roll it into an oval

   

4. 4 Roll up and pinch to seal

   

5. 5 Roll it into a long strip that is thin at both ends and thick in the middle. Try to make it as long as possible

   

6. 6 Cross and tie at both ends

   

7. 7 Arrange it well, put some water on the end and put it on top

   

8. 8 Put it in the refrigerator for more than 2 hours, or overnight

   

9. 9 Baking soda is dissolved in water at about 40 degrees Celsius. Be careful to add warm water first and then add baking soda to dissolve

   

10. 10 After freezing, put on gloves and soak the dough in alkaline water for 20 seconds, then soak the other side for 20 seconds and take it out

    

11. 11 Drain the water and place on a baking sheet. Preheat the oven to 195 degrees for 10 minutes. Cut the rough parts with a razor blade

    

12. 12 Sprinkle with a little baking salt

    

13. 13 Preheat the oven to 195 degrees and bake in the middle rack of the oven for about 20 minutes

    

14. 14 Immediately after taking it out of the oven, add a little cold water to make the surface look brighter

    

15. 15 Finished product pictures