Chef Nun successfully worked as a Cook and Chef De Partie in various 5 Star Hotels throughout Bangkok and joined Schmidt Co., Ltd. as Technical Advisor in 2009. He has been sent several times to Germany for specialized training.
Mix all Ingredients for 2 minutes slow and 5 minutes fast. We recommend to use cold water to keep the dough temperature at max. 25° C.
Cover and start bulk fermentation for 10 minutes.
Scale the dough into 70 g pieces and mould round, cover the dough pieces and start the intermediate proof for 15 minutes.
For each dough piece, use the palms of your hands to roll it out into long strands, about 45 cm in length.
Fold the length of dough in half, then twist the two pieces around each other before pressing the loose ends together.
Then pass the joined ends through the loop at the top. Press down on the dough to secure the twist.
Once you have shaped your dough pieces, start the final proof for 20 - 30 minutes. After the final proof, store it in the fridge or freezer until they are firm.
Brezel dip (lye): Use 1 litre of warm water and mix 35 g Sodium hydroxide (NaOH) inside. Use gloves and glasses while working with the lye.
Once you Brezels are firm, dip the Brezel for 5 - 8 seconds in lye and place on a tray with silicon paper, and then sprinkle a little rock salt over the tops.
The oven should have a temperature of 190°C when you put the Brezels in. After approximately 5 minutes of baking, decrease the temperature to 160°C and bake for 18 - 20 minutes.
