Category Archives: Snacks

Laugenbrezeln

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Zutaten

  • 400-420g Milch (400-420ml milk)
  • eine Packung Hefepulver (one pack dry yeast)
  • 600g Mehl (600gr flour)
  • 2 TL Salz (2 teaspoons of salt)
  • 600g Wasser (600ml water)
  • 4 EL Natron / Bicarb Soda (4 tablespoons bicarb soda)
  • ggf grobes Salz oder Sesam (if wanted course salt or sesame seeds for the top)

Zubereitung (Ingredients)

Arbeitszeit: ca. 30 Min. (takes about 30 min)
Makes about 10 large Brezeln, or 16 small ones.

Milk needs to be room temperature

Milch, Hefe, Mehl und Salz in den Mixtopf geben und gut per Hand kneten (3-5 Minuten)
Mix Milk, Yeast and Salt well and knead for circa 3-5 minutes

Den Teig dann an einem warmen Ort circa 30 Minuten gehen lassen bis sich das Volumen verdoppelt hat.
Leave the dough to rise in a warm location. It should have doubled its size in around 30 minutes

Den Teig in 16-20 Stücke für kleine Brezeln; ca. 10 Teile für große Brezeln teilen und nochmals zugedeckt ca. 20 Minuten ruhen lassen.
Split the dough into 10 or 16 dough parts (I do around 16 for small Brezeln) and leave it to rest another 20 minutes (you can also leave this part out)

Den Backofen auf 180° C (Umluft 160° C) vorheizen. Das Backblech mit Backpapier auslegen.
Preheat oven to 180 degrees. Put baking paper on the baking tray and position the tray near the pot…

Wasser mit 4 EL Natron / Bicarb Soda zum kochen bringen. Aus den Teigstücken Brezeln formen. Mit einem Schaumlöffel die Gebäckstücke ca. 30 – 60 Sekunden in die Lauge eintauchen und sofort aufs Backblech legen.
Bring water and bicarb soda to the boil. Make the Brezeln, by making a long roll with small ends. (I am rolling it, then swinging the around to stretch it long). The make the Brezel and put it for 30-60 seconds in the boiling water. Take it out with a slotted spoon and put it on the baking paper. 

Die Brezeln am dicken Teil einschneiden mit Sesam und/oder groben Salz bestreuen und ca. 20-25 Minuten backen.
Cut a slit into the thick side. You can add coarse salt or sesame seeds to the Brezeln now if you like

Schmeckt hervorragend mit Butter bestrichen!

Easy wholemeal cheese crackers

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Ingredients

  • 2 cups cheddar cheese, grated
  • 1 cup whole wheat flour
  • 1 tablespoon spike salt-free seasoning (any salt free/herb seasoning will work)
  • 6 tablespoons unsalted butter, chilled

Preparation

  1. Preheat oven to setting 7 (400F).

  2. Mix the first three ingredients with a blender (can be a bit messy if the cheese is not yet grated finely)
  3. Add the butter and pulse and until a ball forms.
  4. Roll out dough 1/4 inch thick on a floured or parchment-covered surface. Slice into crackers or cut out shapes with a cookie cutter.
  5. Bake for 15-17 minutes (found about 13 is enough)
  6. Serve.

Link

http://weelicious.com/2012/01/10/whole-wheat-cheddar-crackers/

Comments

Keep them in an air tight container on the counter. I should say they last for 5 days (but, it’s actually much longer). They also freeze after baked and cooled (or before baked) beautifully!

Experiments

Batch one: 17th July, tastes amazing fresh out of oven. Had tasty Bega cheese, threw in a few mixed herbs, and had normal flour and buckwheat flour 50/50. So how do they taste the next days from tupperware (if they last that long!!!). Also brushed egg yolk on them and sesame seeds and sunflower seeds.). Cooking, well cutting out takes long though!