Mini Bretzel


(makes 8 minibretzel)
– 500gr allpurpose flour
-1/2 block of yeast
– a handful of salt
– 4 tablespoons baking soda
– salt


Dissolve yeast in warm water, mix it with100 grams only of flour and let it rest. After 30 min add the remaining flour, salt, and about a glass of warm water . Knead vigorously for five minutes: at the beginning it seems a very gluey stuff that needs a quintal of flour, but after the famous five minutes the dough will miraculously detach from your fingers. Do not despair! Let it rise for another hour. Turn oven to 220 °, divide the dough into eight equal pellets, with each pellet make a big “spaghetto” and then …
1 – superimpose the two ends
2 – twist
3 – tip them up and press them against the “body” of the bretzel

In a pot, bring to boil about 3 liters of water with baking soda, dip the bretzels one at a time (maximum two, don’t dare more!). Drain after 50 seconds and lay them on a towel. Now put them on a baking sheet lined with paper suitable for the oven, sprinkle with salt and bake them for 25 minutes at 220 degrees.
I’ve enjoyed them with a glass of apple juice as a snack. It is certainly not like being in Germany, but waiting for the next trip to Berlin I’m happy!
I hope that is appreciated by all the Germany-lovers Veganbloggers, although I do not think my recipe is just “orthodox” … anyway is good!

Chef: Betti from VeganBlog

  1. Mimì 3 August 2010 at 20:46

    Wow, this recipe had escaped me … I must try it;)

  2. silvana 4 August 2010 at 09:12

    Wonderful! I like it very much!
    I must try it, too! 🙂

  3. EleonoraNW3 5 August 2010 at 09:20

    They remind me the english bagels. I think the method is almost the same, first boiled and them cooked in the oven…quite delicious by the way 😉

  4. Chicca66 14 August 2010 at 17:58

    To try absolutely 🙂

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