Laugenbrezeln / German Pretzels / 德式纽结碱水包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Place the lukewarm water and yeast in a small mixing bowl. Stir until the yeast is dissolved. Place the flour and salt in a large mixing bowl and make a well. Pour the yeast mixture in the well. Knead the dough until thoroughly mixed and the dough loses its stickiness.
Divide the dough into 6 equal pieces and roll into ropes about 15 inches long. Twist into a pretzel shape by crossing the ends of the rope to make a loop, then twisting the crossed ends once and fold across the loop. firmly pinching the ends together. Let the dough rest for about 10-15 minutes.
Meanwhile, heat water to boiling, then add baking soda and reduce to a simmer. With a slotted spatula, lower 1 pretzel at a time into pan. Let simmer for about 30 seconds. Drain and place on a baking sheet. Sprinkle with coarse salt and bake in a preheated 200C/ 400F oven for 20 minutes or until gold brown.

温水和酵母放在小盆里，稍微拌解一下让酵母融于温水。把面粉和食盐放到大的搅拌盆里，中间落个洞，倒入酵母液。搅拌揉搓至面团完全混合且匀滑不粘手。
把面团均分成6小块，揉搓成15寸左右的长条状。再转个圈圈，然后再扭转一下，两边捏紧了成纽结状。松弛10-15分钟左右。
同时把水烧开，加入小苏打转中小火。用漏勺将纽结包一次一个盛入碱水中，煮大约30秒钟。沥干水放到烤纸上。洒上粗盐，入预热200C/400F烤箱烘焙约20分钟或是直到金黄。

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