Covrigii in stil bavarez imi aduc aminte de perioada in care mergeam foarte des in Germania, in delegatie. Ii savuram dimineata, la pranz si seara in diferite forme.
EN: Bavarian style pretzels remind me of the time I used to travel to Germany for work. I enjoyed eating them at breakfast, at lunch or dinner, in all their shapes.
Nu m-am gandit niciodata sa incerc sa-i fac acasa, m-am gandit ca e complicat si trebuie cuptor special. Dar daca nu experimentez acum, cand stam mai mult in casa, atunci cand? 😀
EN: I never thought about baking them at home, I was convinced it’s complicated and I need a special oven for it. But then I thought, if I don’t try it now that I’m mostly home because of the quarantine, then when? 😀
Am cautat retete, am citit tips & tricks si am incercat sa adaptez la nevoile mele, si anume mi-am propus sa fac doar 4 bucati. Logica adoptata – sa nu muncesc prea mult, in caz ca nu ies, dar nici sa ma ingras in caz ca ies prea buni si nu vreau sa-i impart cu nimeni 😀 . Win-win!
EN: And then I started looking for different recipes, read tips & tricks and adjusted the recipe to make 4 pretzels. My thinking was – if they go to waste at least I didn’t spend too much time to make them; if they are too good and I don’t want to share them, at least I didn’t get fat 😀 . Win-win!
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Ingrediente
10 linguri faina
2 linguri ulei de floarea soarelui
1/2 lingurita sare
150 ml apa
5g drojdie uscata
1 lingurita zahar
sare de mare grunjoasa pentru decor
- Pentru fiert
50g bicarbonat de sodiu
3l apa
Instructiuni
- Am preparat drojdia: am incalzit cei 150ml apa si am dat deoparte; am adaugat zaharul si drojdia si am amestestecat; am lasat 5 minute ca drojdia sa se activeze.
- Intr-un bol, am cernut faina si am adaugat sarea.
- Am adaugat drojdia si uleiul si am framantat cu mana vreo 10-15 minute pana cand am obtinut un aluat tare si nelipicios.
- Am lasat aluatul la dospit pana si-a dublat volumul (aproximativ o ora).
- Am impartit aluatul in 4 si am inceput sa formez covrigii.
- Am pus apa la fiert si cand a dat in clocot, am adaugat bicarbonatul de sodiu.
- Am adaugat covrigii (in cazul meu doar cate 2 au incaput in cratita) in apa clocotita si i-am lasat cam 30-40 de secunde.
- Am asezat covrigii intr-o tava tapetata cu hartie de copt si i-am decorat cu sare de mare.
- Am bagat tava in cuptorul preincalzit la 200°C timp de 20 minute.
Ingredients
10 Tbsp all-purpose flour
2 Tbsp vegetable oil
1/2 tsp salt
150 ml water
5g dry yeast
1 tsp sugar
coarse sea salt for sprinkling
- For the bath
50g baking soda
3l water
Directions
- Start with the yeast: warm 150ml of water and set aside; add sugar and the dry yeast and stir together. Let it cool for 5 minutes.
- In a bowl, sift the flour and add the salt.
- Add the yeast and the oil and mix the ingredients. I used my hands to knead the dough, for about 10-15 minutes until the dough was shinny and smooth.
- Let the dough aside until double in size (for about an hour).
- Split the dough in 4 and start shaping the pretzels. I used the traditional way.
- Boil the water and add the baking soda for the baking soda bath.
- Drop the pretzels (one at a time of how many fit in the pan) in the backing soda bath, and boil for 30-40 seconds.
- Place them onto a baking sheet and sprinkle with sea salt.
- Bake for 20 minutes at 200°C.
Enjoy!