Difference between revisions of "Brezels and other Laugengebäck"
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| − | If there is any German baked good that goes well with beer, it must be the ''Brezel'' (or ''Brezn''' as the Bavarian says). The Brezel is part of a group of baked goods | + | If there is any German baked good that goes well with beer, it must be the ''Brezel'' (or ''Brezn''' as the Bavarian says). The Brezel is part of a group of baked goods called ''Laugengebäck'' (lye bread) in Germany where you find many different shapes. I'm in particular a fan of the ''Laugenbrötchen'' (lye roll). Here I want to share how to make them at home. |
The recipe that is used here comes from PDF document written for professional German bakers which I happened to come across on the internet [Ulmer Spatz]. I'm using the recipe for the Bavarian Breze scaled down from the 10,000 kg version. | The recipe that is used here comes from PDF document written for professional German bakers which I happened to come across on the internet [Ulmer Spatz]. I'm using the recipe for the Bavarian Breze scaled down from the 10,000 kg version. | ||
Revision as of 03:06, 15 December 2009
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If there is any German baked good that goes well with beer, it must be the Brezel (or Brezn' as the Bavarian says). The Brezel is part of a group of baked goods called Laugengebäck (lye bread) in Germany where you find many different shapes. I'm in particular a fan of the Laugenbrötchen (lye roll). Here I want to share how to make them at home. The recipe that is used here comes from PDF document written for professional German bakers which I happened to come across on the internet [Ulmer Spatz]. I'm using the recipe for the Bavarian Breze scaled down from the 10,000 kg version. This is what you need for the dough:
References
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