Hesse Bretzelkruste
The Hesse Bretzelkruste is a delightful traditional German creation, known for its unique combination of flavors and textures, originating from the Hessian region of Germany. This culinary treat pays homage to the famous German pretzel, incorporating its crisp, golden crust with a luscious soft filling, making it a staple in Hesse’s rich gastronomic history. Pretzels, or "bretzels" in German, have been an integral part of German culture and cuisine for centuries. The intertwining loops of the pretzel are said to represent arms crossed in prayer, and it was historically used by monks as a reward to children for good behavior. Over time, the pretzel became more than just a snack; it evolved into a symbol of good luck and prosperity. Today, the Bretzelkruste combines this beloved snack with hearty fillings to create a modern twist admired by food enthusiasts worldwide.
Ingredients
- 500g of all-purpose flour
- 7g of active dry yeast
- 1 tablespoon of sugar
- 2 teaspoons of salt (plus a pinch for sprinkling)
- 300ml of warm water
- 100ml of milk
- 60g of unsalted butter
- 3 tablespoons of baking soda
- 1 egg for egg wash
- 100g of cheddar cheese
- 100g of ham
- 2 tablespoons of mustard
Preparation
Preparing the Hesse Bretzelkruste involves creating a dough similar to that of a traditional pretzel but with added elements to enhance its richness and texture.
Step 1: Activate the Yeast
In a large mixing bowl, combine the yeast, sugar, and 100ml of the warm water. Stir lightly and allow it to sit for around 10 minutes until the mixture is frothy and bubbly, showing that the yeast is activated.
Step 2: Mix the Dough
Add the rest of the water, milk, butter (melted), and salt into the activated yeast mixture. Gradually incorporate the flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
Step 3: Rest the Dough
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Cooking Process
Step 1: Prepare the Filling
While the dough is rising, prepare the filling by dicing the ham and shredding the cheddar cheese. Mix the mustard with the ham and cheese in a bowl and set aside.
Step 2: Shape and Fill the Dough
Once the dough has risen, punch it down and divide it into eight equal pieces. Roll each piece into a circle about 15cm in diameter. Place a spoonful of filling in the center of each circle and fold the edges over the filling, pinching to seal.
Step 3: Create the Bretzel Crust
Preheat your oven to 200°C (392°F). In a small saucepan, bring a liter of water to a low simmer and add the baking soda. Gently drop each filled dough ball into the simmering soda bath for about 30 seconds. Remove with a slotted spoon and place on a baking tray lined with parchment paper.
Step 4: Bake
Brush each Bretzelkruste with a light coating of beaten egg to create a glossy finish. Sprinkle with a pinch of salt. Bake in the preheated oven for around 20-25 minutes or until they are golden brown.
Enjoying Hesse Bretzelkruste
The Hesse Bretzelkruste can be enjoyed warm from the oven or at room temperature. Traditionally, they are served as a snack or part of a light meal with a glass of Hesse's famous apple wine. The combination of the crunchy crust with the gooey, flavorful center pairs beautifully with the tartness of apple wine, providing a well-rounded tasting experience. If you're in the mood for something extra, consider dipping them in a spicy mustard or creamy weißwurst sauce to complement the rich tastes within.