In der SWR Handwerkskunst-Sendung “Wie man eine Brezel backt” wird gezeigt, wie man das beliebte Gebäck auf traditionelle Art herstellt. Von der Teigzubereitung bis hin zum Formen und Backen gibt der Bäckermeister Einblicke in sein Handwerk und zeigt, worauf es bei der Herstellung einer perfekten Brezel ankommt.

Wie man eine Brezel backt | SWR Handwerkskunst

The pretzel is a true masterpiece of German baked goods, involving a complex combination of twelve high-quality ingredients, including wheat flour, yeast, sourdough, malt, wheat pudding, and even ice cream. This delicious creation is a staple snack in southern Germany, loved for its unique texture, distinctive aroma, and mouth-watering taste. But what makes the pretzel so special? According to bread sommelier Jörg Schmid, there are more ingredients and knowledge in a handmade pretzel than in many a cake creation, making it not just an everyday product but a complex piece of baked art.

To make a truly great pretzel, the artistry begins with the selection of high-quality ingredients, with master baker Jörg Schmid taking special care to use locally-sourced grain and innovative cooking pieces like barley malt and wheat pudding. The sourdough itself is a critical component, with Schmid explaining that it should taste rounded and aromatic, rather than too sour or bitter. To achieve this perfect balance, he carefully matures the sourdough in a closed container, allowing it to develop over time.

Once the ingredients have been selected and combined, the dough goes through a rigorous process of kneading, resting, and shaping. Schmid’s famous window test involves pulling a piece of dough between his fingers until it becomes thin enough to see through. This test shows that the protein in wheat, the gluten, has been ideally formed and the dough is ready for shaping. After a final rest period, the dough is portioned out and shaped into 30 perfect pretzels, ready for baking.

The baking process itself is just as critical as the preparation stages, with Schmid taking great care to regulate the temperature of the dough and ensure consistent quality throughout each batch. The result is a heavenly, lukewarm pretzel, with a nice, sweetish-yeasty taste that is slightly floury and buttery. The aroma is subtle and delicate, with a beautifully white pore that reflects the artistry of the baking process.

For Schmid, the pretzel represents not just a tasty snack but a deep connection to his family history and the traditions of the bakery culture. As a fourth-generation master baker, he takes great pride in upholding the principles of high-quality ingredients, expert knowledge, and attention to detail that have made the pretzel such a beloved staple of southern German cuisine. So the next time you bite into a warm, buttery pretzel, remember the artistry and expertise that goes into each and every one.
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