Bavarian Brezel

Method

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1. Spread the bicarbonate of soda on a lined tray and bake at 150C fan for 1 hour, then cool. It becomes a stronger alkali — keep it away from your eyes and aluminium pans.

   Mark done Start 1 hr timer

2. Mix the flour, yeast, sugar and salt. Add the water and oil and knead 10 minutes to a firm, smooth dough. It should feel stiffer than bread dough.

   Mark done

3. Prove covered for 45 minutes — it will not double, and should not.

   Mark done Start 45 min timer

4. Divide into 8. Roll each piece into a 55 cm rope that is fat in the middle and tapers to thin ends.

   Mark done

5. Make a U, cross the ends twice, and press them onto the belly a third of the way up.

   Mark done

6. Set the pretzels on lined trays and chill uncovered for 45 minutes. The surface should feel dry and leathery.

   Mark done Start 45 min timer

7. Bring the 2 litres of water to a simmer, whisk in the baked soda, and dip each pretzel for 30 seconds, turning once.

   Mark done Start 30 sec timer

8. Drain, set back on the trays, scatter with coarse salt, and slash the fat belly horizontally with a sharp blade.

   Mark done

9. Bake at 210C fan for 14 to 16 minutes until deep mahogany. Eat warm, the same day.

   Mark done Start 14 min timer

Chef’s Tips

• Bake the bicarbonate of soda first, and handle it with gloves.
• Chill uncovered until the surface is dry. Wet dough takes the bath badly.
• Thin arms, fat belly. That contrast is the whole shape.

Pairing Suggestions

• Obatzda or butter
• Weisswurst and sweet mustard
• A wheat beer

Storage & Reheating

Best within hours. Refresh at 180C fan for 4 minutes, or freeze baked for 1 month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.