Wenn es um herzhafte Leckereien geht, ist die Laugenbrezel das perfekte Snack- und Beilagenbrot. Doch anstatt jedes Mal zum Bäcker zu laufen, lohnt es sich, die knusprigen Gebäckstücke selber zu machen. Mit diesem einfachen und gelingsicheren Rezept mit Natron wird das Ergebnis genauso gut wie vom Bäcker.

Laugenbrezel selber machen/einfaches und gelingsicheres Rezept mit Natron / wie vom Bäcker

Kelly’s Back Welt: How to Make Schwäbische Laugenbrezeln

Kelly welcomes us to her channel and starts by telling us about her love for Laugengebäck, a type of German bread made with lye. She specifically mentions her love for Schwäbische Laugenbrezeln, a traditional bread from her hometown in Schwarzwald. Brezeln hold a special significance during the Schwäbisch Alemannische Fasnet, a carnival celebrated in this region.

Kelly assures her viewers that she will be using household natron lye to make the brezeln, as regular lye can be dangerous. She then proceeds to list the ingredients needed for the recipe. These include 500g of wheat flour type 550, 250ml of cold milk, 30g of butter, 15g of fresh yeast or 8g of dry yeast, 10g of salt, and 15g of sugar. Kelly mixes the yeast and cold milk, reasoning that the warmth generated from the dough will be sufficient to activate the yeast.

She kneads the dough for 10 minutes with the help of a kitchen machine, and then forms it into a ball coated with oil. Kelly covers it and leaves it for an hour to rise. Once the dough has risen, she portions it into 100g parts so that each brezel is equal in size. Kelly then rolls out the dough, shapes it into a large, long snake-like form, and twists it around itself to form the classic brezel shape.

It’s now time to prepare the natron lye. Kelly explains that we need 2l of water, 15g of salt, and 40g of natron, a raising agent that can be found in supermarkets. She boils the water, adds the salt to it, and then gradually adds the natron, careful not to let the lye bubble over the pot. She then dips the brezeln in the hot lye for one minute, turning them over to ensure that both sides are coated. The lye kills off the yeast in the dough, preventing the brezeln from rising too much in the oven.

Kelly warns that baking brezeln on a normal baking tray can be tricky. It’s better to put them on a hot baking tray in the oven right from the start. The baking tray should be heated with the oven at 220 degrees Ober-Unterhitze before placing the brezeln on it. She bakes them for 15-20 minutes until they are golden brown.

Kelly’s delicious Schwäbische Laugenbrezeln are now ready. She emphasizes that handmade brezeln may not look 100% the same as those made in a bakery, but the variation is what makes each unique. As we bid farewell to Kelly’s Back Welt, we are left satiated with the pleasing aroma of fresh bread, eager to return to her channel for more delicious recipes.
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