A Bretzel has to be a bit hard on the outside and soft on the inside. The arms should be harder than the rest. A Bretzel should never be warm unsless it's fresh from the oven. Try it with butter.
@@giobozzde Bavarian here. In my opinion, this is a bit to hard on the outside. It should strech a bit more and don't make such a breakin' noise. If you get one in southern Germany (it's likely that you stop in Frankfurt, which is on the border to the south), you will get, what's on my mind...
You need to buy a fresh Prezel in South Germany (still warm) and put a thin slice of butter on top of your next „bite“. Nice to combine with a glass of beer 🍺
The color seems perfect to me. Maybe it has hardened a bit already, but the time you needed to eat it says, it can not have become too dry :D When it's not absolutely fresh anymore, I recommend eating it with butter. When buttered, it goes perfect to cold cuts like ham or cheese. Or with hot chocolate. I ate a butter pretzel tinned in chocolate milk each morning for years.
when they are really fresh, they are soft and might steam when you break a piece off (no reason to sue the bakery :-). if you kept one for longer, eg to eat in the evening, they can become quite hard in the meantime. my solution (that many probably will absolutely not agree with) is to put them in the microwave for 10-20 seconds so that the remaining humidity from their inside will spread a little and make them soft again, BUT that can be done at most once and they then need to be eaten within less than 5 minutes, or they will have lost all humidity and thus permanently be even dryer and harder than before. btw: i don't like the _Brezel_ but prefer other variants of _Laugengebäck_ (lye bread?) eg as thick sticks/bars _(Laugenstange)._ but they are all the same concerning dough, lye and baking, and only have a different shape, maybe with a little more soft inside and a smaller surface. ps: of course, they are not sweet. the "white dots" on the surface are not sugar but big salt crystals. and when they are "steamy fresh" i also don't need any butter or anything else on them to soften the dryness.
I never saw somebody eating a Pretzel that fast! ^^+gg And I prefer to drink something along with it or put some butter on it ... or some pepperoni-salami and/or chees ... maybe with sweet mustard, 'cause otherwise it might be too dry if it's not extremly fresh and warm. Oh, and another thing: At the beginning I understood "Little", but I guess you meant the store "Lidl"...? < it's rather spoken like "lee-dell", less "little" :) But got ya! :)
The outside of a real Brezel has to be crusty and the inside has to be fluffy and soft. If you buy Brezel from a store like that, it really benefits from putting it in the toaster for two minutes (or put it in the oven for 5-10 Minutes at 100 - 150 degree Celsius). You can eat the Brezel like it is and it is a perfectly fine way of eating it. A lot of Germans love to eat their Brezel with butter. Let the Brezel cool down, cut it open and spread a 2mm layer of Butter on it. The butter should not melt in the process. Butterbrezel (butter pretzel) goes well with coffee, beer, carbonated water or apple juice spritzer. Cheese, ham or other kinds of sausage are also tasty on a pretzel. Insider tip: Eat your pretzel or pretzel bun with Nutella.
Yeah, a pretzel should be like this. It´s just because it´s not made like a normal bread roll. Bevor it gets baked it is dipped in caustic soda. This is why it is soft inside and stiff on the outside. And you can have it baked with cheese or salami and cheese or ham and cheese on top of it.
I wonder whether the dough is proper… looks like slightly insufficient yeast to me… I’d expect more „fluffiness“ inside… and it also seems to be… not quite freshly baked…? …not sure if that makes any sense…
@@giobozzde …yea, it actually shows when you zoom in… in that case, let me assure you that fresh (still warm) Brezeln, in Germany, have a different texture. Deeeee-licious! 😁
A Bretzel has to be a bit hard on the outside and soft on the inside. The arms should be harder than the rest.
A Bretzel should never be warm unsless it's fresh from the oven. Try it with butter.
Try your next Bretzel with some Butter. That will also help with the texture 😋
Will do
This consistency is normal for German pretzels.
Greetings from Germany!
Thank you
@@giobozzde Bavarian here. In my opinion, this is a bit to hard on the outside. It should strech a bit more and don't make such a breakin' noise. If you get one in southern Germany (it's likely that you stop in Frankfurt, which is on the border to the south), you will get, what's on my mind...
You need to buy a fresh Prezel in South Germany (still warm) and put a thin slice of butter on top of your next „bite“. Nice to combine with a glass of beer 🍺
Looks perfectly normal to me. The thick part a bit softer, the thin parts a bit crunchier.
Okay cool
Yes, it is how it has to be.
The color seems perfect to me. Maybe it has hardened a bit already, but the time you needed to eat it says, it can not have become too dry :D
When it's not absolutely fresh anymore, I recommend eating it with butter. When buttered, it goes perfect to cold cuts like ham or cheese. Or with hot chocolate. I ate a butter pretzel tinned in chocolate milk each morning for years.
when they are really fresh, they are soft and might steam when you break a piece off (no reason to sue the bakery :-). if you kept one for longer, eg to eat in the evening, they can become quite hard in the meantime. my solution (that many probably will absolutely not agree with) is to put them in the microwave for 10-20 seconds so that the remaining humidity from their inside will spread a little and make them soft again, BUT that can be done at most once and they then need to be eaten within less than 5 minutes, or they will have lost all humidity and thus permanently be even dryer and harder than before.
btw: i don't like the _Brezel_ but prefer other variants of _Laugengebäck_ (lye bread?) eg as thick sticks/bars _(Laugenstange)._ but they are all the same concerning dough, lye and baking, and only have a different shape, maybe with a little more soft inside and a smaller surface.
ps: of course, they are not sweet. the "white dots" on the surface are not sugar but big salt crystals.
and when they are "steamy fresh" i also don't need any butter or anything else on them to soften the dryness.
I never saw somebody eating a Pretzel that fast! ^^+gg And I prefer to drink something along with it or put some butter on it ... or some pepperoni-salami and/or chees ... maybe with sweet mustard, 'cause otherwise it might be too dry if it's not extremly fresh and warm.
Oh, and another thing: At the beginning I understood "Little", but I guess you meant the store "Lidl"...? < it's rather spoken like "lee-dell", less "little" :) But got ya! :)
The outside of a real Brezel has to be crusty and the inside has to be fluffy and soft. If you buy Brezel from a store like that, it really benefits from putting it in the toaster for two minutes (or put it in the oven for 5-10 Minutes at 100 - 150 degree Celsius). You can eat the Brezel like it is and it is a perfectly fine way of eating it. A lot of Germans love to eat their Brezel with butter. Let the Brezel cool down, cut it open and spread a 2mm layer of Butter on it. The butter should not melt in the process. Butterbrezel (butter pretzel) goes well with coffee, beer, carbonated water or apple juice spritzer. Cheese, ham or other kinds of sausage are also tasty on a pretzel. Insider tip: Eat your pretzel or pretzel bun with Nutella.
Yeah, a pretzel should be like this. It´s just because it´s not made like a normal bread roll. Bevor it gets baked it is dipped in caustic soda. This is why it is soft inside and stiff on the outside. And you can have it baked with cheese or salami and cheese or ham and cheese on top of it.
Its a normal Pretzel. The special thing about it is that it goes into a mild caustic solution, "Laugengebäck" before it gets baked.
Thats how it should be. Try it with Butter, or better Nutella. Thats so good
For Americans every type of bread have to be soft. Do you know why you have teeth?
Every non-chemical bread is, freshly baked, crunchy on the outside.
Try with Frischkäse (Cream Cheese? )
Bretzel…. Greetz from wonderfull Germany
The LIDL Bretzel, like any Discounter stuff, are little bit too much on the dry side...
Hello. There is a new German-language video on Jules' TH-cam channel. it's a little longer but good. maybe you'll take a look at this. Thx
Have US Americans run out of teeth for bread? 😉
This Bretzel is not fresh😢
There is a big difference between pretzels and pretzels.
I wonder whether the dough is proper… looks like slightly insufficient yeast to me… I’d expect more „fluffiness“ inside… and it also seems to be… not quite freshly baked…? …not sure if that makes any sense…
Hallo Nachbar! That's exact, what I think about it...
It’s definitely not fresh it was sitting in the store 😢 when I bought it
@@giobozzde …yea, it actually shows when you zoom in… in that case, let me assure you that fresh (still warm) Brezeln, in Germany, have a different texture. Deeeee-licious! 😁