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PRETZELS

Ovi pereci, originalno bavarski, ali i simbol newyorških ulica, sjajni su zalogaji uz pivo i druženje.
Uz njih ponudite umak od sira ili Dijon umak.

Inspiraciju za ovaj recept pronašla sam u knjizi „The World of Bread“. 

Sastojci:

14 g suhog kvasca
2 žličice šećera
1 šalica + 6 žlica tople vode
500 g glatkog brašna
3 žličice soli
200 g sode bikarbone
krupna sol (za posipanje)

Priprema:

Kvasac i šećer pomiješajte sa 6 žlica tople vode.

Brašno prosijte sa solju u veliku zdjelu. Dodajte vodu i kvasac.

Mijesite rukama 10-ak minuta dok ne dobijete glatko i podatno tijesto. Oblikujte ga u kuglu, prekrijte ubrusom i ostavite na toplom 1 sat da se digne.

Uzdiglo tijesto lagano premijesite pa formirajte u valjak. Režite jednake dijelove (6 – 10 komada).
Svaki dio razvaljajte u valjak dug 60-ak cm, deblji na sredini, a tanji na krajevima. Krajeve dvaput zavrnite pa preokrenite prema sredini da formirate perec. Svaki kraj pereca lagano navlažite i prilijepite na perec.

Kad su svi pereci oblikovani, prekrijte ih ubrusom i ostavite još 20 minuta.

U lonac ulijte 2 l vode, pomiješajte sa sodom i stavite na vatru da zavrije.

Pećnicu zagrijte na 220 °C. Lim za pečenje prekrijte papirom za pečenje.

Rešetkastom žlicom jedan po jedan perec uronite u vrelu vodu na 30 sekundi. Ocijedite i stavite na pripremljen lim. Pospite krupnom solju.

Kad su svi pereci na limu (ili kad je lim pun 🙂 ), stavite ga u pećnicu.
Smanjite temperaturu na 200 °C i pecite 17 – 20 minuta.

Mlake perece umačite u umak i – guštajte.

Nazdravite pivom. 🙂
Živjeli!

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PRETZELS

These, originally Bavarian pretzels that are a staple street food of New York are great snacks to be enjoyed with beer and good company.
Serve them with cheese or Dijon sauces.


This recipe was inspired by the one published in The World of Bread cookbook. 

Ingredients:

14 g dried yeast
2 teaspoon sugar
1 cup + 6 tbsp water
500 g flour
3 teaspoon salt
200 g baking soda
coarse sea salt (for sprinkling)

Method:

Dissolve the yeast and sugar in 6 tbsp of warm water.

Sift the flour and salt in a large bowl and add the yeast.

Knead by hand for about 10 minutes to form elastic dough. Form a ball, cover with a tea towel and leave to rise in a warm place for an hour.

Knead the risen dough lightly and form a cylinder. Cut into about 6 – 10 equal pieces.

Roll out each piece into a 60 cm long cylinder with a thicker middle section and thinner ends. Twist the end twice and fold across the loop to form pretzels. Lightly moisten the ends to stick better.

When all the pretzels have been shaped, cover with a towel and leave to rise for 20 minutes.

Pour 2 l of water and the baking soda in a pot and bring to a boil.

Preheat the oven to 220 °C. Line a baking tin with a sheet of parchment paper.

Use a slotted spoon to carefully lower each pretzel into the boiling bath for 30 seconds. Drain and lay on the baking tin. Sprinkle with the coarse salt.

When all the pretzels are on the baking tin (or when the tin is full), place it in the oven.
Lower the temperature to 200 °C and bake for between 17 and 20 minutes.

Dip the lukewarm pretzels in a sauce and enjoy!

Cheers!

 

UMAK OD SIRA

!

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