Laugenbrezeln / German Pretzels II / 碱水包

Recipe Category:

Ingredients / 材料:

Method / 做法:

Dissolve the yeast with the lukewarm milk in a mixing bowl. Place the flour and salt in a large mixing bowl and make a well. Pour the yeast mixture in the well. Stir the dough until thoroughly mixed and the dough loses its stickiness. Cover and let rest until doubled, about 1 hour.
Divide the dough into 12 equal portions and roll each into a rope about 15 inches /38 cm 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.
Bring a large saucepan (non-aluminum) of water to a boil. Stir in baking soda and reduce to a simmer. With a slotted spatula, lower 3 or 4 pretzels at a time into the 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 golden brown.

温牛奶放入盆里，放入酵母化开。面粉和盐放到另一个大搅拌盆里，中间落凹，倒入牛奶酵母液。搅拌成不粘手的面团。盖好醒发至双倍大，约1小时。
面团分成12小份，每份面团搓成15寸/38厘米长。将两端交叉绕两次捏紧成为纽结状，松弛10-15分钟。
水放入一个非铝制的大锅烧开后，加入小苏打，搅拌一下。将火候调低一些，但还是要保持沸腾状态。醒好的纽结面胚，用漏勺将其放入锅里煮30秒左右，每次放3或4个。取出滤干水份放到烤盘内，表面洒上些许粗盐入200C/400F烤箱内烘焙20分钟直到金黄。

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