Traditional German Dishes
Make Brezel, a Classic from Germany
Crunchy, golden, and with a tender and elastic interior: make these authentic German brezels at home with their characteristic twisted shape and shiny crust thanks to the bicarbonate bath.
This classic of German baking is perfect for serving warm with mustard, butter, cheese, or cold cuts. The recipe explains how to prepare the dough, shape it, bathe it, and bake it until achieving the characteristic deep brown color.
01
Ingredients
Have everything ready before you begin.
- ✓500 g of strong wheat flour or common flour with good protein content
- ✓10 g of salt
- ✓7 g of instant dry yeast
- ✓1 teaspoon of sugar
- ✓300 ml of lukewarm water
- ✓30 g of unsalted butter, melted and cooled
- ✓1.5 liters of water for the alkaline bath
- ✓60 g of sodium bicarbonate
- ✓Coarse salt or flake salt for finishing
02
Step-by-step method
- 01
In a large container, mix the flour, dry yeast, sug...
In a large container, mix the flour, dry yeast, sugar, and salt. First distribute the dry ingredients to avoid the salt coming into direct contact with the yeast.
- 02
Add the lukewarm water and melted, cooled butter
Add the lukewarm water and melted, cooled butter. Mix with a spoon or by hand until there are no dry areas and a rough dough forms.
- 03
Transfer the dough to a lightly floured table and knead for 8-10 mi...
Transfer the dough to a lightly floured table and knead for 8-10 minutes, or use a mixer with a hook at low and then medium speed. Knead until you get a smooth, elastic dough that detaches from the table and slowly recovers its shape when pressed.
- 04
Form a ball, place it in a clean container, cover it, and let it rest for ...
Form a ball, place it in a clean container, cover it, and let it rest between 1 and 1.5 hours in a warm place, until it clearly increases in volume and is airy and flexible.
- 05
Pour the dough onto the table and divide it into 8 equal portions
Pour the dough onto the table and divide it into 8 equal portions. If you wish, weigh the entire dough and divide the portions into approximately 100 g pieces. Ball each portion and keep the others covered.
- 06
Stretch each ball into a rope of about 50 cm, leaving the center a bit thic...
Stretch each ball into a rope of about 50 cm, leaving the center a bit thicker than the tips. If the dough shrinks, let it rest for 5 minutes before continuing.
- 07
Shape each brezel by lifting the rope into a U shape
Shape each brezel by lifting the rope into a U shape. Cross the tips over each other twice and bring the ends to the lower sides of the thicker part. Press gently so they adhere.
- 08
Place the brezels on a baking sheet lined with parchment paper, leaving spa...
Place the brezels on a baking sheet lined with parchment paper, leaving space between them. Cover them and let them rest for 15 to 20 minutes. Meanwhile, preheat the oven to 220 °C with top and bottom heat; with a fan, use about 200 °C.
- 09
Heat 1.5 liters of water in a large pot until it is very hot, without the need...
Heat 1.5 liters of water in a large pot until it is very hot, without the need for intense boiling. Add the 60 g of bicarbonate slowly, being careful as it can foam, and stir until dissolved.
- 10
Submerge each brezel in the bath for about 30 seconds
Submerge each brezel in the bath for about 30 seconds. If necessary, turn it to cover the entire surface, remove it, let excess water drain, and return it to the baking sheet.
- 11
Make a longitudinal cut in the thickest part of each brezel with a small, shar...
Make a longitudinal cut in the thickest part of each brezel with a small, sharp knife. Sprinkle with coarse salt or flake salt.
- 12
Bake for 14-18 minutes, until the brezels have a deep, uniform brown color
Bake for 14-18 minutes, until the brezels have a deep, uniform brown color. If the oven heats unevenly, rotate the baking sheet halfway through cooking.
- 13
Let the brezels rest for a few minutes on a rack to prevent the base from becoming...
Let the brezels rest for a few minutes on a rack to prevent the base from becoming damp. Serve them warm, alone or accompanied by mustard, butter, cheese, or cold cuts.
- Use lukewarm water, never too hot, to protect the yeast.
- Do not add excess flour: the dough should be soft, elastic, and slightly sticky at first.
- If the dough shrinks when stretching, let it rest for 5 minutes for the gluten to relax.
- Add the bicarbonate slowly to the hot water to avoid the mixture overflowing and handle the bath with care.
- Do not leave the brezels in the bath for too long, as they could absorb moisture and lose definition.
- Bake until a deep brown color is achieved; they should not be pale.
- Let the brezels cool on a rack to preserve the texture of the base.
- To prepare the dough in advance, let it rest in the refrigerator overnight after kneading. The next day, let it lose some of its chill before dividing and shaping.
- To reheat them, use the oven for a few minutes. The microwave can soften them and reduce their crunchy texture.