Brezenstange Recipe

Introduction to Brezenstange

Brezenstange, or pretzel sticks, are a popular baked good in Germany and Austria. Known for their characteristic brown exterior and soft, chewy interior, these delicious snacks have a rich history that dates back to the Middle Ages. Originally created by European monks, pretzels were thought to symbolize arms crossed in prayer. The Brezenstange is a modern variant that retains the old-world charm while offering something easy to consume as a light snack.

The name "Brezen" is derived from the Latin word "bracchiatus," meaning "with arms," referring to the iconic shape of the traditional pretzel. The Austrians allegedly created the pretzel to represent hands folded in prayer, intertwining with the Christian traditions. Despite the changes in shapes and sizes, the essential ingredients remain the same, forming the delicious Brezenstange loved across the world for centuries.

Ingredients

1. All-purpose flour - 500g
2. Instant yeast - 7g
3. Warm water - 300ml
4. Unsalted butter - 60g, melted
5. Salt - 10g
6. Baking soda - 50g (for the lye bath)
7. Water - 1 liter (for the lye bath)
8. Coarse sea salt - for sprinkling

Preparation

Step 1: Making the Dough

To start, gather all your all-purpose flour, instant yeast, salt, warm water, and unsalted butter. In a large mixing bowl, blend the flour, yeast, and salt together. Create a well in the center and pour in the warm water and melted butter. Mix all the ingredients, initially with a spoon, and then by hand until a dough forms. This process might take about 7-10 minutes of kneading until the dough is smooth and elastic.

Step 2: Proofing the Dough

Once your dough is ready, place it into a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature. This should ideally be about one hour or until the dough has doubled in size. Maintaining the right temperature and environment is crucial during proofing as it affects the texture of the final product.

Cooking Instructions

Step 3: Shaping the Brezenstange

After the dough has risen, punch it down gently to release the built-up gas. Divide the dough into 12 equal pieces. Roll each piece into a long, thin stick, about 12 inches in length, which will give you the classic Brezenstange shape.

Step 4: Preparing the Lye Bath

In a cooking pot, bring 1 liter of water to a boil and add the baking soda. Carefully immerse each shaped dough stick into the soda bath for approximately 20-30 seconds. The bath gives the Brezenstange their distinctive golden-brown crust and signature flavor. Use a slotted spoon to remove them gently and place on a parchment-lined baking sheet.

Step 5: Baking the Brezenstange

Preheat your oven to 220°C (428°F). If you have a cooking timer, you can set it for better precision (set cooking timer). Sprinkle each Brezenstange with coarse sea salt as desired. Bake in the preheated oven for around 10-12 minutes, or until they have developed the traditional brown crust.

Serving Suggestions

The Brezenstange, with its crisp exterior and soft interior, can be served warm, straight from the oven. These sticks can be enjoyed on their own as a snack or can complement various dips such as cheese or mustard. A traditional way to enjoy them is with a pint of cold German beer, perfect for any lively gathering. Store any leftovers in an airtight container to preserve freshness. They can also be reheated but are best enjoyed fresh. Try pairing them with assorted meats like sliced salami or cured ham to enjoy the authentic German experience.