In Alsace, pretzels or bretzels are a tradition as you may know. And we enjoy those babies several ways!
You can have them the traditional way or shaped as breads.
So let’s make pretzel breads today!!
When shaped as breads, that we call “moricettes”, the pretzels are eaten as bread itself or in sandwich versions with whatever you want inside!! Ham, cheese, tuna rillettes, humus, red pepper cream, etc, etc! You get it, anything that comes on bread can used here!!
It’s the regular snack, or the unavoidable element of your appetizer moment in Alsace!! Don’t forget it for your buffet too.
The dough recipe is the same as the one for pretzels, I will mainly focus on shaping here. And you’ll get the recipe at the end of the post, as usual!
When your dough has well risen, place it on your baking mat.
Cut the dough in 16 pieces and make ball shapes.
Flaten each ball, fold the lower part towards the center, then the upper part towards the center as well. Turn you bread upside down.
Place your breads on two baking mats with enough space between the breads.
Leave to rest for 10 minutes, then boil, make cuts and cook in the oven as explained in the recipe.
Enjoy like a good piece of bread.
Or make a sandwich with lettuce, crab and mayonnaise as I did here. 😉
- 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 or 20 g fresh one
- Coarse salt
- 75 g baking soda
Warm up a little the milk and add the yeast. Mix until the yeast is full dissolute.
Add the water.
In your food processor, pour the flour, the 10 grams of salt, the butter and the milk+yeast+water.
Knead at least 5 minutes until your dough won't stick to the bowl anymore.
Cover with a clean sheet and place the bowl in a warm environment for almost 2 hours. Your dough should grow significantly.
Degas the dough and split it in 16 pieces.
Follow the pics above to shape your breads.
Set aside for 10 minutes.
In the meantime preheat your oven at 220 degrees.
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 breads, 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.
Place them on a baking paper or a silicon mat (I put 8 pieces per mat).
Make slight cuts on your breads and spread coarse salt if you wish.
Cook for 15 minutes.
Remove the breads from the oven and place them on a grid to cool down.