While waiting for the return of the Christmas markets in the capital, La Belle Assiette proposes you today to make your own homemade pretzels following the recipe of the chef Juliette Meyer.
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Recipe for homemade pretzels from chef Juliette Meyer
Ingredients:
300 g flour
5 g fine salt
20 cl warm water
10 g fresh yeast or 5 g dry baker's yeast
50 g soft butter
1 tablespoon of honey
100 g baking soda
Preparation:
The dough
In a bowl, mix the flour, water, honey and yeast. Add the butter cut into small cubes.
Work the dough for about ten minutes to develop the gluten. The dough should be soft and not too sticky (if it is too sticky, add a little flour).
Form a ball, put in an oiled bowl and cover with oiled plastic film or a damp cloth.
Let rise for 5 hours in the refrigerator or 2 hours at room temperature. Remove the air from the dough.
Form the pretzels
Form the pretzels (separate the dough into 2 balls of about 135 g for buns / 56 g for pretzels).
If the dough did not rise in the fridge, put the pretzels in the fridge for 30 min at this time (or let them rise at room temperature if the dough is not too sticky)
Cooking:
Boil 2 liters of water then add the baking soda, in several batches (be careful it foams!).
Poach the pretzels for 30s (15s on each side).
Sprinkle with salt crystals.
Bake for 20-25 min at 180 °C and you're done!
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