STELLA BAKERY
  • HOME
  • ABOUT
    • BREAD
    • PROCESS
    • YOUR BAKER
  • FAQ
  • CONTACT
  • BLOG

Brezen! Real Bavarian Pretzels at Mono Lake!

6/6/2014

0 Comments

 

My Brezen experiment in a home oven with American flours continues. This batch finally tastes like real Lye Pretzels! I was in heaven when they came out of the oven! We spread butter right on top while they were still warm. When I closed my eyes I was simultaneously back at my parents kitchen table and at Bäckerei  Hartmann where I learned how to make them. The smell, the texture, the flavor it is soooo close to the original, I can't believe it. This batch was gone in less then a day. Time to bake more soon. Until then, enjoy the pictures!

Picture
Divided dough strands
Picture
"Rohling" rising
Picture
Brezen in Lee Vining
0 Comments



Leave a Reply.

    BREAD ALERT

    Author

    I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting. 

    SIGN UP FOR BAKERY UPDATES

    Categories

    All
    Ancient Grains
    Breakfast
    CSB Note
    Recipes
    Sourdough
    Stale Bread

    RSS Feed

SIGN UP FOR MY QUARTERLY NEWSLETTER
◇ Copyright STELLA Bakery 2020 ◇  All Photographs © Lauren E. Lipscomb ◇
  • HOME
  • ABOUT
    • BREAD
    • PROCESS
    • YOUR BAKER
  • FAQ
  • CONTACT
  • BLOG