German Wholegrain Brezels with Vegan Cheese Sauce
Brezels….mmmmh so nice. It’s a typical German pastry mostly known in the south, especially at the time of October.
There are uncountable types of Brezels:
- Sweet Brezels
- Hard snack brezels (really small)
- with nuts
- with sesame seeds
So there are several types but the most classic one is definitely the “Laugenbrezen” traditionally eaten with a good piece of butter.
I never baked Brezels myself and as I still consider myself of not being the best baker in the world, I was a bit scared, to be honest. For you guys, I stepped out of my comfort zone and tried my best. So here is the result:
It’s really not as difficult as I thought to be honest!
How you do it:
German Wholegrain Brezels
- Mix warm water, sugar with the yeast and stir until it has dissolved.
- In a big mixing bowl, mix the salt and the flour with the oil and add the yeast mixture.
- Start kneading the dough with a spoon until roughly combined. After this, continue with your hands for around 5 minutes until you get a soft dough.
- Let this rise for around 30minutes – 1 hour in a warm place.
- Knead the dough again and part it into 12 equal parts
- Flour your surface and roll out the dough into a long snake and twist it into each other like seen in picture one.
- Take the tips into your hands and folt it down to the curvy part of the snake and slightly press it down.
- Continue doing this until you have 12 small cute brezels.
- Preheat the oven to 170° C.
- Heat a big pot of water and add the natron or baking soda (watch out the water will go crazy 😉 ). Remove it from the heat for each brezel.
- Take a big spoon (schöpfer) and take the brezel into the water. Dip the brezel into the water for around 30 seconds. Add the Salt on the Brezel.
- Add the brezel to a baking sheet and cook them for around 7 minutes until brown and nice.
Vegan Cheese Sauce
- Heat some water in a pot and add salt and peeled potatoes. After a while, add the onion.
- Heat some water and soak the cashews meanwhile the potatoes cook.
- When everything is soft add the spices, yeast, and vegetables in a blender and blend until smooth, adding some water if needed.
- Whoegrain Flour 500g
- Sugar pinch
- Salt 1 tbsp
- active dry yeast 1 package
- Warm water 1 Cup
- Baking soda (or natron) 2 tbsp (one package)
- Salt crystals 2 tbsp
- Olive Oil (rape seed or olive oil) 2 tbsp
- Potatoes (hard cooking) 2 big white
- Cashews 100g
- Turmeric 1 tbsp
- Nutritional Yeast 3 tbsp
- Salt 1 pinch
- Black pepper 1 pinch
- Apple cider vinegar 1/2 tbsp
- Vegetable broth 1 tbsp
- White onion 1
- Garlic 1 glove