The home practice of pretzels:

1, the first step first come to the dough, flour, add yeast, warm water, first use chopsticks to stir into a snowflake, and then kneaded by hand into a smooth dough, placed in a warm place to ferment.

2. Sprinkle the board with flour, take out the fermented dough and knead it well, roll it out into a large rectangular sheet, sprinkle it evenly with the right amount of salt, and then brush it with a thin layer of cooking oil.

3, and then evenly sprinkled with a layer of flour, this step can not be missing, this is to make the pretzel, the key step of the rise.

4, and then sprinkle a layer of pretzel powder, pay attention to the right amount, not too much, their own grasp.

5, from the side close to their own rolled up, divided into the same size of the dose. The size of the dosage depends on the size of your own pan.

6, the pan is hot, brush with a moderate amount of cooking oil, the pasta rolled into a biscuit, put into the pan, medium heat cooking into two sides of the golden brown on it. Remember to add a lid when cooking pretzels to prevent them from losing too much moisture and becoming dry and hard.

Pretzel Origins

A common origin story for pretzels is that they were created by an Italian monk. According to the history of science and technology, the monk baked a strip of dough, which he folded into a shape, like a child crossing his arms in prayer. He would give these treats, which he called "pretiolas" or "little rewards", to children who remembered to pray.