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Laugenbrezel (Barley Malt Pretzels) for #TwelveLoaves



#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers. Our host this month is Heather from girlichef, and our theme is Malt.

For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's mouthwatering selection of #TwelveLoaves Jewish Breads!

At beer halls in Munich, these giant pretzels, which have a similar chew to bagels, are served with softened butter. A note: I had originally planned to make a gluten-free version since Jake is doing a gluten-free, dairy-free experiment. But when I remembered that barley has gluten, I used regular flour and told him he was out of luck. I'll make a gluten-free version with honey soon.

Ingredients

  • 1½ T barley malt syrup 
  • 1 T active dry yeast
  • 1½ C warm water
  • 3 T olive oil
  • 4 to 5 C flour, plus more for dusting
  • 2 T baking soda
  • 1 C water
  • fleur de sel for sprinkling
  • butter for serving
  • salt for serving

Procedure
Preheat oven to 475° F.

Stir together syrup, yeast, and water in a large bowl. Let bloom until foamy, approximately 10 minutes.

Add olive oil and flour. Stir until dough forms. Transfer to a parchment-lined work surface and knead until smooth and elastic, approximately 5 to 6 minutes. Halve dough - and working one piece at a time - roll dough into a 1½" thick rope; mine ended up being about a yard long.

Transfer rope to a baking stone and twist into a pretzel shape. Drape the ends of the pretzels over the body of the pretzel. Repeat with remaining dough, and let rest and rise for another 20 minutes.


Bring baking soda and water to a simmer in a medium saucepan, stirring constantly until baking soda dissolves. Brush each pretzel with the baking soda solution. Sprinkle with fleur de sel. Bake until dark brown, approximately 15 to 16 minutes.


Let cool for about 1 to 2 minutes. Rub with butter. Serve warm.

The #TwelveLoaves Malted Bread Basket...
If you'd like to bake along with us this month, share your Malt Bread using hashtag #TwelveLoaves!

Comments

  1. Replies
    1. Thanks! One thing I didn't show was just how HUGE they are. One takes up an entire baking sheet. Yummy.

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  2. Poor Jake, out of luck for him but more for us they look FAB!

    ReplyDelete
  3. I can't wait to hear how your GF version turns out for Jake. Your laugenbrezel looks fantastic and I would love to try some with butter right now!! Great addition to our Malt month!

    ReplyDelete
  4. I can never say no to a good pretzel and these do look goooooood.

    ReplyDelete
  5. I am such a sucker for a good soft pretzel - they're probably one of my favorite things on earth. I love how huge these are, and they look like perfection!

    ReplyDelete
  6. Those pretzels look fantastic! What a wonderful post to honor the theme!! More for you Camilla!

    ReplyDelete

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