Brezels

Ingredients:
400 gr of soy milk
25 gr of brewer’s yeast
600 gr of flour
bicarbonate
coarse salt or sesame seeds

Method:
Warm the milk, dissolve the yeast in and add the flour, kneading as if it was the bread dough. Shape it into a ball and let it rest an hour or so on the radiator or in a warm place. Take the dough, shape it into “sausages”, more or less long and thin (depends on your accuracy or taste) and give them the classic shape. Plunge them in plenty of water, already boiling, with a couple of tablespoons of baking soda. Drain after a couple of minutes and place them on a dry cloth, then on the baking paper, sprinkle with coarse salt or sesame seeds and bake in a preheated oven (190° -200°) for 20 minutes.

Chef: Eddy from VeganBlog

1. sam 20 December 2011 at 06:17

   

   they look so good, they’re basically bagels, aren’t they? I mean maybe this is the German name, but the method is quite the same one

   
   
2. cassandra78 21 December 2011 at 05:51

   

   yes, they actually look quite like bagels, and as far as far as I remember, it’s the same method as well… I mean, to boil and then bake them. they came out perfect!