Karl Sigerist Sr=A9 wrote:

>I like to bake bretzels with "Lauge" that special ingredient that gives
>the bretzel that beautiful brown colour.
>(after long searching I found that one get a real lauge when one
>boils 2 tbsp. of "baking Soda in 1 liter of water for about 10 minutes
>
Hi Karl. BS is OK, but no substitute for real lye. :-(

>then the water is ready; dump the bretzels in it for 10 sec. put on the
>baking sheet and let rise about 2- 30 min,
>
You are supposed to let them rise first, just like bagels, not after the =

boiling.

> then bake about 20 minutes
>at 350-325.
>
They come out much better at 500 F, but you need to have ceramic, like a =

baking stone, in the oven.

>But for my life I cannot find the right flour,
>
Well, you can't. European flour is higher in minerals.

> I use Rogers all purpose
>white flour, the bretzels look like the originals from Schwaben but do n=
ot
>taste the same by far. they taste like they are made with sweet cookie
>dough.
>Has anyone an idea which flour I should use to get the real BRETZELS
>taste
>
Try Prairie Chief from Wheat Montana Baking with Pillsbury A/P, 50/50.=20
10% dark rye in the mix won't hurt either for the flavor.
Sour the rye over night first. Much better.
Your local WallyMart should carry both. All-Montana & Pillsbury. But=20
your email looks like you are up north.
Otherwise try:
http://www.wheatmontana.com/

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20