If yeast does not foam, try again with another yeast packet. Proof the yeast: Put ¼ cup warm water, maple syrup, and yeast into a small cup and stir until yeast dissolves.My main modifications from Laugenbrezel are to use maple syrup instead of barley malt syrup, oil instead of butter, and baking soda instead of severe burns and lawsuits (lye).Īnd of course, serve these wonderful vegan pretzels with your favorite spicy brown mustard. The hardest part, probably, is twirling the pretzel. These pretzels are wonderful and simple, because you’re essentially making fairly standard dough, using baking soda and boiling water to smooth out the outside, then baking it. So I’ve found my “thing” for the blog now, and my thing is dough.
#Bavarian pretzel recipe full#
Well, working with dough is full of exact measurements, and waiting for it to rise may as well be waiting in line to her. When I’m cooking with Jeanine, it’s always “a pinch of this, a splash of that.” Also, Jeanine has a fairly well documented problem with waiting in lines.
#Bavarian pretzel recipe software#
Many of you may not know this, but I’m a software engineer by trade, and I like things to be… measured. But one thing we will be doing – and what does NOT terrify me – is making dough.ĭough has become one of my favorite things to work with. As in, the stuff you wear rubber gloves and eyewear to handle. As in, the stuff that soap used to be made of. Why? Because they make the dough, twirl it up and dip it in lye. The traditional recipe for Laugenbrezel is nothing short of terrifying. And when we started working with Sir Kensington’s, the first thing I said when I opened up the sample package of Ketchup and Mayonnaise was “Where is the mustard?” Sir Kensington himself has heard my call, and here is the mustard. Now, while Germans tend to dip their Laugenbrezel in butter, that’s not how I do it. This recipe is one near and dear to my heart – big, doughy, German-style pretzels! Jack here with my second recipe on the Love and Lemons blog.
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