BADISCHES LAUGEBREZELI
/ BADISCHE LYE PRETZEL
The Badisches Laugebrezeli has more fat content then a Bavarian Brezeli but less than a Swabian Brezeli. The Badisches Laugebrezeli is usually smaller than the Bavarian and the same size as the Swabian Brezeli. The Laugebrezeli is made with 100% organic white wheat flour. A pre-dough is made to develop flavor and added to the actual dough a day later. When the Brezeli are made they go through a lye bath and then are sprinkled with salt. This step gives the Brezeli the unique flavor. The Brezeli tastes a little bit smokey and salty. When you bite into it the skin is slightly leathery and tinkles on the tongue just enough to notice the lye. The inside is soft and easy to chew. When you keep on chewing all the flavors come together, there will be some sweetness, but also the saltiness from the salt and lye. Butter is a great combination with a Brezeli, it even more so brings the flavors forward. A Brezeli goes also very well with cheese, Emmentaler, Brie, Gruyère or a variety of cold cuts, ham, Speck (black forest ham) and Salami.
Ingredients
Organic white wheat flour, organic malt, organic vegan shortening, water, yeast, and salt.
