In this video I show you how to make Swabian style Pretzels. Now there are two styles or pretzels, Swabian and Bavarian. They are slightly different in their ingredients and their appearance, but both are delicious. The Swabian pretzel has distinctly thin arms, a slashed belly, and a higher fat content in comparison to the Bavarian pretzel. They are super easy to make and are a great pairing to my German potato salad.
00:00 - intro
01:16 - dough
04:39 - shaping
09:10 - lye bath
12:31 - scoring
13:54 - outro
Dough:
7 grams dried yeast or 21 grams fresh yeast
25 grams softened butter
15 grams sugar
10 grams salt
250 grams water
500 grams flour
Lye Bath / Baking Soda Bath:
1 lire water
50 grams baking soda
Coarse salt