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Mio marito li adora.

E' un pane tedesco ideale accompagnato alla birra.

Ingredienti per una decina di pezzi:

750 g. di farina tipo 0

250 ml. di acqua leggermente intiepidita

120 ml. di latte leggermente intiepidito

70 g. di burro

20 g. di lievito di birra

2 cucchiaini di sale

2 cucchiaini di zucchero

Per la precottura in acqua:

2 liters of water

80 g. sodium bicarbonate salt

Procedure:

water Combine the milk and dissolve the yeast, add the flour and after a little salt and sugar. Add the butter and incorporate well. Pellet and allow to rest for 30 minutes covered with a bowl. Divide the dough into 10-12 pieces and form each of about 52-54 cm long cords that have more than double the central part (about two inches) while the final part as thinner and thinner until you get to less than a pinky . Give the typical shape of the pretzel and put on one or more trays dusted with flour to rise for another 40 minutes. Now put the tray in the refrigerator for 40 minutes.

Boil 2 liters of water, add baking soda and pretzels in the water one drop at a time, using a spatula. Them into the water first with the top that is not the one that was resting on the tray, and then turn them and leave them a few seconds more. It is 10 seconds for each pretzel. Take them with a slotted spoon or with a tool that lets coli well, place the baking tray or baking sheet covered with parchment paper and sprinkle with coarse salt. With a scalpel or a razor blade to form the typical "mouth" making an incision in the lower part (the tip, the pretzel looks like a heart) and bake for about 20 minutes a 180°.