The ideal pretzel, as served in Germany, has a dark brown, crispy, salty crust, and inside a soft dough. It has a plump “body”, and thin, crispy (not dry) crossed “arms.”
Are you getting hungry yet?
At Oktoberfest Brisbane, it’s hard to walk past the King of Cakes stall and not grab a pretzel. 13,500 of these delicious knots of dough were consumed last year. Have you ever wondered how they are made though? Wolfgang Kelke let us behind the scenes at the King of Cakes head office to show us what goes in to making one of the trademark foods of Australia’s largest German Festival.
How are pretzels made?
- Firstly, the ingredients for the dough are weighed out and put into the mixer.
- Then, a large sphere of dough is flattened in a dough press, and cut into identical squares.
- After this, the squares are dropped into a machine that processes them into rolls of dough, to make it easier for further rolling out. To activate the yeast in the dough, the first rolled dough is refrigerated.
- After about 10 minutes of resting the dough, the rolls are brought out of the fridge and rolled out. First into the dough rolling machine, and then by hand into long lengths, after which they are twisted into pretzel shapes.
- These are then placed out onto baking trays, and baked in large batches.
The pretzels are tested for “doneness” before they get to the festival, and are sprinkled with salt before their tasty goodness reaches your hands!
Apart from pretzels, King of Cakes also has a delicious range of cakes and gorgeous gingerbread hearts this year, which Wolfgang gladly modelled for us!