With a crispy almost crunchy skin and a chewy yet soft interior.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Just One Bite, Please? | 2017-09-15 16:32:43 |  430,109 Views |
Bavarian pretzels | Laugenbrezel & Laugen rods
Serious Mealtimes / Andrew Janjigian
Until recently my understanding of pretzels began and ended with the giant pretzels sold at sports stadiums or mall food courts. I’ve eaten (and loved) German pretzels here and there at bakeries in the U.S. but I’ve never been to Germany and honestly never thought much about how they’re made. So when it came time to create a recipe I called up my friend Heike Meyer a German baker who runs Brot Bakehouse School and Kitchen in Vermont for guidance and advice.
The first thing Heike taught me is that there is not one type of German pretzel but several each from a different region in southern Germany where pretzels originate. Each differs primarily in the way it is shaped and scored before baking. In Swabia pretzels are known for their very thin crossed arms and a thick "belly" that is often scored so that it can expand fully and evenly resulting in a range of textures in one loaf: crispy where thin soft and doughy where thick. Swabian pretzels also often have one large "window" under the arms and two much narrower ones in between.
