I had an amazing time at Cafe Schoenleben, with Martin Schoenleben, master pastry chef, from my home town Puchheim, Germany. Puchheim is just west of Munich and he owns the last real bakery in that town. All the other bakeries there are chains and bake previously frozen Pretzels and bread rolls.
Not so with Martin! He is the sweetest man and he loves to share his knowledge with people.
Check out his blog here: (it is in German, but it's worth a look)
Here we are in front of Cafe Schoenleben:
After a quick trip to Berlin I met him at his bakery where he had the dough already prepared and an apron and hat for me at the ready.
He got to work and taught me how to properly "throw" a Pretzel.
Cafe Schoenleben makes 300-400 Pretzels a day!
And then we get to work by hand.
then each strand is thrown, by a left hand motion to shape the Pretzels. I will show in my upcoming video on how to do that.
After letting them sit for a few minutes, we dipped them into Pretzel solution, sprinkled them with salt and baked them.
The solution we dipped them in is part Lye and part water, so it is quite dangerous and requires you to wear and apron, gloves and safety glasses.
At home we would use baking soda and water, which also does the trick. :)
Beautiful and delicious! Freshly baked Brezen!
Until next time!