80 min
Vegetarian Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.167 kg
Beer 0.083 l
Sourdough 0.033 kg
Table salt 3.333 g
Flour enhancer 1.667 g
Yeast 5.0 g
Eggs 0.167 ud

Kneading time: 13 minutes

Temperature of the dough: 25º C

1st Fermentation of the dough without dividing it.

2nd Fermentation of the divided piece of dough: 10 minutes

3rd Fermentation of the resulting piece: 45 minutes

Cooking time: 20 minutes

Temperature of the oven: 230º C


  • Knead everything together until you get a very thin and stretchy dough.
  • Divide the dough into 60 g pieces and ball them.
  • Let them rest.
  • Shape the pieces into loaves with a tip of about 25cm long.
  • Shape them into typical German Bretzels and place them on oven plates.
  • Ferment at 27 ºC and 75% of humidity.
  • The fermentation volume should not be too large.
  • Once it is fermented, moisten the pieces with a little bit of water and sprinkle some raw sesame.
  • Bake with steam.
Nutritional information (1 portion)
Fiber 2.36 g
Saturates 0.17 g
Monounsaturated fatty acids 0.16 g
Polyunsaturated fatty acids 0.35 g
Cholesterol 7.66 mg
Calcium 11.83 mg
Iron 0.78 mg
Zinc 0.54 mg
Vitamin A 3.79 ug
Vitamin C 0.0 g
Folic acid 30.63 ug
Salt (Sodium) 284.65 mg
Sugars 0.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.