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Wheat Pretzels

Wheat pretzels of 1 kg wheat flour, 7 dl milk, 80 g yeast, salt, plus 80 g butter and 40 g sugar creamed white and kneaded in after the first rise. Shaped into small pretzels and baked light brown in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 546 (falt i det fri)

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About the dish

From the chapter "Baking" in Stor kokebok (1914). Pretzels of wheat dough belonged to the daily coffee table. The method shows Erken's technique of working in creamed butter and sugar after the first rise.

How to make it

  1. 1

    Dough

    Sift the flour and stir in salt and lukewarm milk. Work into a fine dough and add the stirred-in, activated yeast.

  2. 2

    First rise

    Sprinkle flour over the dough, cover with a baking cloth and set it to rise in a warm, draft-free place until doubled in size.

  3. 3

    Butter and sugar

    Cream the butter and sugar together until foamy and white. Work the dough down and knead in the butter mixture.

  4. 4

    Second rise

    Let the dough rise again for ½ hour.

  5. 5

    Shaping and baking

    Work the dough, shape small pretzels and bake them in a hot oven (about 220 °C (430 °F)) until nicely browned and light.

Changes from the original

Modern measurements and spelling; deciliter instead of "del.". Oven temperature is given as about 220 °C (430 °F).

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 635)~75% of the text changedremovedadded
850 gr. hvetemel ¾ l. lunken melk 30 gr. gjær 1 kg hvetemel. teskje salt 40 g gr. smør 40 gr. sukker. 80 g smør. 1 ts salt. 80 g fersk gjær. 7 dl melk (lunken). Sikt melet Melet siktes og rør inn salt irøres saltet, og lunken melk. Arbeid melken med gjæren arbeides til en fin deig og tilsett den utrørte, hevede gjæren.. Strø mel deig. Deigen strøes over deigen, dekk med bakeklede mel, dekkes med bakeklædet og sett den settes til heving hevning på et varmt, trekkfritt sted sted. Når deigen er hevet til det dobbelte, arbeides den er dobbelt så stor.. Rør op og irøres herunders smør og sukker sukker, som er rørt sammen til det er skummende og hvitt. Arbeid deigen opp og elt smørblandingen inn.. La deigen heve Heves igjen i ½ time.. Arbeid deigen, form time. Deigen arbeides, dannes til små kringler og stek dem stekes i varm ovn (ca. 220 °C) til de er pent brune og lette.

Note on Modernised

Moderne mål og rettskriving; desiliter i stedet for «del.». Ovnstemperatur er angitt som ca. 220 °C.

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Frequently asked questions

How much dough does the recipe make, and how long does it take?
The recipe makes about 20 pretzels from 1 kg wheat flour, and the total time is around 2.5 hours including two rises (first to double size, then ½ hour).
When should the butter and sugar be added?
Not into the first dough. After the first rise the dough is worked down, and butter (80 g) and sugar (40 g) are first creamed together until foamy and white, then stirred into the dough.
How should the pretzels be baked?
They are shaped into small pretzels and baked in a hot oven until nicely browned and light.
What must I watch during the rise?
Sprinkle flour over the dough, cover with a baking cloth and place it in a warm, draft-free spot until it has risen to double.

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