Ich habe Brezeln zu Hause gemacht, aber Backpulver anstelle von Lauge verwendet. Ist Backpulver in Ordnung? Vorschläge willkommen 🙂
Mir war nicht bekannt, dass Brezeln in Deutschland Brezeln heißen. Vielen Dank, dass Sie mich aufgeklärt haben.
https://i.redd.it/wa7gvq788z0h1.jpeg
Von tab_curious
6 Kommentare
Looks good. Hard to say more without tasting them. Call them Brezn and you have the stamp of approval from Bavaria 😁
Lye or “Lauge” is in the German word for Pretzel (Laugenbrezel). I’m not a baker and haven’t made pretzels myself but going by that fact alone it would surprise me if it’s an ingredient you can just switch out. 😅 Might still taste good but I would think it just isn’t a typical Brezel then.
Missed out on calling them brezels, but definitely looks tasty, for the first time! 😁
This looks amazing! You made traditional Bavarian bretzels. If you ever get the chance, try Swabian pretzels. The main difference is that the “arms” the thin outer loops of the pretzel are much thinner. So the whole thing turns out crispier. And the really good bakeries traditionally use pork lard in the dough and lye, which gives them an incredible flavor and crust.
Baking soda works for the colour gut will not give the same chewiness as lye does. Looking really good though and not overbaked
You do need lye for them to taste authentic but I’m sure whatever you made is also delicious. They look great.
I recently had a pretzel in Hungary that was basically pretzel shaped white bread but still tasty so as long as you like it go for it.