95 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Harina floja 0.278 kg
Cerveza 0.139 l
Sourdough 0.056 kg
Sal 5.556 g
Levadura 8.333 g
Huevos 0.278 ud
Sésamo 0.0 kg

Kneading time: 13 minutes

Temperature of the dough: 25º C

1st Fermentation of the dough without dividing it.

2nd Fermentation of the divided piece of dough: 10 minutes

3rd Fermentation of the resulting piece: 45 minutes

Cooking time: 20 minutes

Temperature of the oven: 230º C


  • Knead everything together until you get a very thin and stretchy dough.
  • Divide the dough into 60 g pieces and ball them.
  • Let them rest.
  • Shape the pieces into loaves with a tip of about 25cm long.
  • Shape them into typical German Bretzels and place them on oven plates.
  • Ferment at 27 ºC and 75% of humidity.
  • The fermentation volume should not be too large.
  • Once it is fermented, moisten the pieces with a little bit of water and sprinkle some raw sesame.
  • Bake with steam.
Nutritional information (1 portion)
Fiber 2.82 g
Saturates 0.23 g
Monounsaturated fatty acids 0.23 g
Polyunsaturated fatty acids 0.43 g
Cholesterol 12.76 mg
Calcium 15.14 mg
Iron 0.95 mg
Zinc 0.64 mg
Vitamin A 6.32 ug
Vitamin C 0.0 g
Folic acid 43.89 ug
Salt (Sodium) 439.9 mg
Sugars 0.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.