Pretzel Bread stick

introduction

There are many stories of where pretzels and pretzel bread sticks came from. One Swabian story, which supposedly goes back to 1477, tell of a master baker Frieder, who not only invented the pretzel bread stick out of necessity, but that a cat jumped on the baking sheet as he was baking and caused dough pieces to fall into a bucket of hot lye. The Bavarian version of this story is of baker Anton Nepomuk Pfannenbrenner, who worked in the royal coffee house in Munich in the 19th century. One day he made a fatal mistake in the bakery and accidentally used caustic soda on the pretzel bread stick instead of sugar water. His superiors were ecstatic about the result, so much so that they gave the Royal Württemberg ambassador Wilhelm Eugen von Ursingen a pretzel to taste.

Ingredients:

1 tablespoon baking soda
150 ml (⅔ cup) water
3 tablespoons coarse salt
500 g (3 cups) flour
7 g (1 package) yeast
150 ml wheat beer
1 teaspoon salt
1 L (4 ¼ cups) water

Instructions:

Put flour in bowl and form small indentation in middle. Add yeast, placing it in flour indentation. Add warm (30°C (86°F)) wheat beer into flour indentation and mix thoroughly.

Cover bowl with kitchen towel and let stand in warm place for 20 minutes.

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