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Bretzel rolls

I've been wanting to try this recipe for a few weeks now. It is about bread rolls of origin alemán that you will love for its tenderness and fluffiness. The Bretzel rolls.

I made them last week and I liked them so much that I did not want to miss the opportunity to share them with all of you. They are rolls that recall in some nuances to the milk bread but with a peculiar elaboration.

The rolls have a rising process that guarantees the delicacy of their crumbs. A delicious crumb y tender that combines perfectly with both sweet As with salty. They come out approximately 8 units with the ingredients that I specify below in the development of the recipe. I recommend you do the double and freeze them because, I assure you, they will fly in no time.

Another curiosity in the preparation of these rolls is that they are poached before being baked in a mixture of water y bicarbonate that gives the crust a unique flavor and texture.

In Germany, it usually accompanies sausages such as salami and different types of lettuce. I recommend it with butter y back, with jams...

You cannot miss them!

Let's go get them!

Bretzel Buns Recipe Video

Like every week, I leave you here below the video-tutorial so you don't miss a detail and see how delicious these muffins are. You will love them!

https://youtu.be/VkFsQqnJrw4

Now yes, let's go with the recipe

What do you think? I hope you liked it a lot!

If so, do not forget to leave a finger above the video and subscribe to channel if you haven't already. So you will be up to date with everything that is cooking.

See you next week, cooks!


Discover other recipes of: International kitchen, Easy, General, More than 1 hour and 1/2, Dough and Bread, Thermomix recipes

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  1.   Conchi said

    That good looking, can you tell me, at what time of preparation, can it be frozen ???
    Thank you

  2.   Esther said

    Jorge, at point 3, when you say to degas the dough, what do you mean? How do you do that?
    Thank you!

    1.    Jorge Mendez said

      Hi Esther! Degassing is nothing more than removing the air from the dough after fermenting. You get it by kneading again 🙂

  3.   Pili said

    My son has an intolerance to beef protein, can butter be substituted in the recipe for the same weight (25 gr.) Of olive oil? Thanks a lot.

  4.   Ana said

    The recipe lacks the time to add the 25 grams of butter, in the video if you see it.
    Is baker's yeast "Royal" type yeast?