"H. W. Hans Kuntze" wrote in message
Karl Sigerist Sr© 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 not
>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.
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
your email looks like you are up north.
Otherwise try:
http://www.wheatmontana.com/

--
Sincerly,

C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
>>
>>
>>
________________________________________________
Thanks a million Hans, that helps already a lot. Suddenly I remembered the
old saying when all else fails ask the experts ;-)
I will go and look for that Prairie Chief Montana with Pillsbury A/P 50/50.

I am not a baker I am retired I do this as a hobby, first time
I hear that the German bakers use "lye" well what is lye?
Is this available somewhere in North America or could one make it self?
That Baking Soda tip I got from a German Chemist

Then you said :
" You are supposed to let them rise first, just like bagels, not after the"
" boiling."
Well I did not know that either, thanks for the tip
Same with 500 Temp.
Q & A 3. "Sour the rye overnight" ???? look at my puzzled expression
on my face, could you please explain this a bit?
---
KarlSr©