GRAZER PRETZELS

September 27, 2014

I found this recipe on the official tourist website of Styria [the region I’m living in]. And since Graz is the town I live in I just had to try it. Even though I grew up here and spent most of my life here I have never ever heard of ‘Grazer pretzels’ – and neither has anyone I asked.

It’s also the first time I tried to make a yeast dough in a water bath. Looks like a slightly yukky alien when it floats to the top. But it seems to work.

GRAZER PRETZELS

  • 20g yeast
  • 2 teaspoons sugar
  • 1/8l milk
  • 200g butter
  • 400g flour
  • pinch salt
  • 1 egg
  • sugar [to sprinkle on top]

_ heat milk until hand warm

_ add sugar and yeast and let sit until foamy [5-10 minutes]

_ melt butter

_ combine flour, salt, butter and yeast-milk mixture

_ knead into a smooth dough [add lukewarm milk if needed – but dough should be very hard]

_ form into a ball

_ fill a large bowl with lukewarm water

_ place the dough ball into the water and keep at room temperature

fox_grazer_pretzels

_ wait until dough floats to the surface [about 1 hour]

_ drain and knead on a floured surface

_ form a thumb thick roll and cut off egg sized pieces

_ roll them further until thick as your small finger

_ form small pretzels and place them onto a baking sheet

_ coat them with slightly mixed egg

_ sprinkle with sugar [almond slices are nice too]

fox_grazer_pretzels

_ let rise for 30 minutes in a warm place

_ preheat oven to 170°C

_ bake for 30-45 minutes [until golden brown]

fox_grazer_pretzels fox_grazer_pretzels

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