Alsatian Pretzels

If I had to keep just one symbol of my so dear Alsace, it would definitely be bretzels.

So you might say, come on ! What about the choucroute? the cathedral of Strasbourg? the wine and delicatessen of Alsace? That’s a good question… Not to mention the rest by the way!! But bretzels remind me so much of my childhood…

I can picture myself walking in the aisles of the Christmas Market (starting very soon by the way…), the smell of hot spicy wine, gingerbread, candy apples and bretzels!

See what I mean ??

You can find bretzels anywhere in Alsace. It is the typical snack you’ll have when feeling a little bit hungry. It is also food to share, and I love that!

By the way, if you’re looking for more delicious ideas from my native Alsace, I invite you to click on this link. 

For a while I hesitate trying to cook bretzels until I discovered Leïla Martin’s blog, Je Vais Vous Cuisiner, literaly “I’m going to cook for you”.

If you understand a bit of French, I really recommand to follow her and her blog. You’ll be surprised by the large variety, the delicacy of Alsatian cooking. Yes, we, Alsatian people, like potatoes and spaetzles, but not only that!

A few details aside, it’s her recipe that I’m introducing to you. For sure, you’re going to tell me about it!!

Cooking bretzels can also be a nice cooking moment with your children. You can try several shapes: classic, like little breads (also called “moricettes”), like little bowls to make very tasty sandwiches, braided or like a bagel…

Whatever the shape, the eating pleasure will be the same…

Here are some of the variations I already offer on the blog:

• Pumpkin pretzels with smoked salmon
• Moricettes
• Pretzel bagel with avocado and smoked salmon
• Sweet pretzels with custard 

Shall we now? The recipe, Chef !

Print Recipe

Alsatian Pretzel

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apéro – alsacienne

Serves: 10 pces Difficulty: Easy Price: $

Cooking Time: 3 heures

Ingredients

• 500 g flour (50 g more depending on the consistency of your mixture)
• 20 cl milk
• 10 cl water
• 30 g soft butter
• 10 g salt
• 10 g dehydrated yeast
• Coarse salt
• 75 g baking soda

Instructions

1

Warm up a little the milk and add the yeast. Mix until the yeast is fully dissolute.

2

Add the water.

3

In your food processor, pour the flour, the 10 grams of salt, the butter and the milk+yeast+water.

4

Knead at least 5 minutes until your dough won't stick to the bowl anymore.

5

Cover with a clean sheet and place the bowl in a warm environment for almost 2 hours. Your dough should grow significantly.

6

Degas the dough and split it in 10 pieces. Roll each one with your hands to get a 50 cm long string.

7

Follow the pics below to shape your bretzels.

8

Set aside for 15 minutes.

9

Preheat your oven at 220 degrees.

10

Boil 2 liters of water with the baking soda in a large pan (add the baking soda to the cold water otherwise it will overflow!). Put the bretzels, one after the other in the water. They will come up to the surface almost immediatly. Let them 15 seconds on one side, turn them upside down and take them out of the water after another 15 seconds.

11

Place them on a baking paper or a silicon mat (I put 5 to 6 pieces per mat).

12

Make a slight cut at the bottom of your bretzels and spread coarse salt.

13

Cook for 15 minutes.

14

Remove the bretzels from the oven and place them on a grid to cool down.

Notes

Il n'est pas nécessaire de mettre du jaune d’œuf pour dorer les bretzels, le bicarbonate va donner la couleur ambrée à vos bretzels.