Add the sugar to the warm water and stir. Add the yeast and stir
again. Set aside in a warm place, i.e. the oven with the lights on. The
yeast should start to be foamy.
In the mean time melt the butter.
Mix the flour with the salt. Add the butter, milk and water and
knead to a smooth dough, that does not stick to the bowl anymore to
much.
Form a ball and set aside for around one hour.
After the hour passed, add some flour on your working surface.
Separate the douhg in to six balls and set inside the flour.
Now roll the dough in to around 75 cm long rolls. The ends should be
thinner than the center part.
Fold the Bretzel in to their distinct form (pictures coming…) and
set on baking paper.
After all Bretzels are formed, preheat the oven to 200 degrees .
Bring around 750ml of water to boil and add the two table spoons of
Sodium to it, as soon as it boils.
Place each Bretzel for around 30 seconds inside the bath, top facing
down. Afterwords lift out with a skimmer and set back on the backing
tray.
Sprinkle some course salt on the belly of the Bretzel and cut a
smile in to them.
Bake for around 20 minutes and let them cool out for around 5
minutes afterwords.
