Lye roll

Pretzels ( in Switzerland silserli or Silserbrot after the village of Sils im Engadin, Austria also Laugenweckerl ) is a special type usually smaller pastry, in which the dough usually made ​​from wheat dough ( there are, for example, lye croissant from flaky pastry ) prepared and can be immersed in a sodium hydroxide solution before baking ( food additive e 524 ). In commercial production, these were loaded on a 4% maximum concentration of the liquor is limited. This results when baking the typical brown shiny surface and the pastry gets its special, strong taste ( Maillard reaction between sugars and amino acids). The Pretzel lye remains only on the dough surface and does not penetrate into the dough.

Hazards

Lye pretzel is one of the materials which must not be declared. The sodium hydroxide solution and dipped in lye dough should not come into direct contact, because sodium the protective oxide layer of the aluminum sheet acts, whereby the aluminum can react with water to release hydrogen in the manufacture of aluminum sheet.

Species

Pretzels is one of the small pastries. Typical lye pastries are the pretzel, the pretzel rolls (also Laugenweckle ), the liquor bar and the liquor confection called - pralines large pretzels pieces with different sprinkled ingredients (poppy, sesame, etc.) and the Silserkranz in German-speaking Switzerland. Also lye bagels and donut are increasingly being manufactured that like is offered for sale with various ingredients. Pretzels are traditionally made with lard. Today, however, many bakers rely on vegetable fats.

The thin pretzel sticks, however, are a leach duration and pastries are among the fine baked goods.

Core distribution area of ​​lye pastry is southern Germany (Baden -Württemberg and Bavaria ) and the German part of Switzerland, in the meantime, however, it can be found under different names also far beyond Germany.

Laugenbrötchen

Pretzel

Ulmer Spatz liquor

Salzbrezelchen