Germany ยท Central Europe
Brezel
Also known as Laugenbrezel, Pretzel
Dipped in a food-grade lye bath before baking, which raises surface pH and drives the deep mahogany Maillard crust that defines a proper Bavarian Brezel.
Method
Lye-Dipped
Hydration
50%
water to flour
Glycemic index
80
High GI
Energy
338 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 1
- crispiness
- 8
- chewiness
- 8
- aroma
- 6
- moistness
- 3
Scale 0โ10
Nutrition
per 100 g| Energy | 338 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 65 g |
| of which sugars | 1 g |
| Fat | 3.5 g |
| Fiber | 2.5 g |
| Sodium | 900 mg |
Typical values; recipes vary.
Texture
- Mahogany crackled skin
- Dense chewy body
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.