In Mexico we are lovers of sweet bread, whether it is a shell, ear, garibaldi, in short, there are many, but, just as in our country we have a great variety, we know that in European countries they stand out for their specialty in the bakery as in France, but have you heard about the Pretzel? A curious bread that is shaped like a bow.
This food has become very popular in the world and it is common to find it in several bakeries, but it is originally from a country in Europe. We tell you the history of this bread and what it is made of, we assure you that it is very easy to make it, although the complicated could give it its characteristic shape.
Origin of the pretzel
The pretzel or bezels are bread with a bow shape that have their origin in Germany, a country where they are very popular. The name of this food comes from the German word bezel which means small arm because its particular shape resembles when we cross our arms.
So far it is not very clear the origin of the pretzel, but some say that the first to perform them were monks in southern Germany in the eighth century. At that time they were made mainly for children.
This salty bread is common to find especially at parties and can be consumed along with a beer.
What pretzel is made of
Pretzels contain ingredients that are very easy to find almost anywhere since they must carry yeast, water, salt, butter, and wheat flour and even some usually add barley malt molasses.
The first thing to do is the dough that should be left to ferment. Once it is ready, they are immersed in just 10 seconds in a solution lowered with water and caustic soda, also known as AIDS bleach or sodium hydrate. This technique is called Laugengerbäck and is used to make the bread crispy and taste delicious.
Finally, the pretzels are shaped, to achieve this the tips of the ends of the dough are taken, they cross in the air and in the same movement, turn the dough, as if twisting. Then it is bent to make the knot of the center, without a doubt, this process is not as easy as it seems and practice is needed.
Then let the covered dough rest, it must remain so for at least 25 to 45 minutes, and then put it in the refrigerator for half an hour so that the dough hardens and finally can be baked.
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