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–+ servings
Brezel, crispy German pretzels with crunchy salt crystals

Brezel in the airfryer

Ingen bedømmelser endnu
Homemade German brezel with the characteristic dark crust and soft centre, baked crispy and golden brown in the airfryer. A traditional baked good shaped into a symmetrical knot and sprinkled with coarse salt.
Servings 4 servings
Prep Time 30 minutes
Cook Time 12 minutes
Rising time 1 hour 15 minutes
Total Time 1 hour 57 minutes

Equipment

  • 1 Air fryer
  • 1 Stor røreskaal
  • 1 Kitchen scale
  • 1 Pot For the soda bath
  • 1 Hulske
  • 1 Parchment paper For the airfryer

Ingredients

Dough

  •  
    400 g plain flour
  •  
    220 ml lukewarm water
  •  
    7 g dried yeast Or 25 g of fresh yeast
  •  
    1 tsp sugar
  • 1 tsp salt
  •  
    25 g butter Melted and slightly cooled

Soda bath

  •  
    1.5 l water
  •  
    3 tbsp baking soda

Topping

  •  
    2 tsp coarse sea salt
US Customary - US Customary

Instructions

Preparation

  • Dissolve 7 g dried yeast and 1 tsp sugar in 220 ml lukewarm water. Let the mixture stand for 5 minutes, until the yeast lightly foams on the surface.
    Tørgær og sukker opløses i lunkent vand til brezel dej i min airfryer opskrift
  • Mix 400 g of plain flour and 1 tsp salt in a large mixing bowl. Add the yeast mixture together with 25 g butter and stir everything into a cohesive dough.
    Hvedemel salt gærblanding og smør blandes til brezel dej i min airfryer opskrift
  • Knead the dough thoroughly for 8-10 minutes, until smooth and elastic. Shape the dough into a ball, place it in an oiled bowl, cover with a tea towel and let it rise somewhere warm for 60 minutes, until it has doubled in size.
    Brezel dej æltes og hæver i skål under viskestykke i min airfryer opskrift
  • Turn the risen dough out onto a lightly floured surface and knock the air out. Divide the dough into 4 equal pieces and roll each piece into a sausage about 50 cm long — thick in the middle and thin towards the ends.
    Hævet dej deles og rulles til lange pølser til brezel i min airfryer opskrift
  • Shape each sausage into a brezel: first form a horseshoe, cross the ends twice over each other and press them firmly onto the thick middle. Place the brezels on baking paper and let them prove for another 15 minutes.
    Brezel dej formes og lægges på bagepapir til efterhævning i min airfryer opskrift

Cooking in the airfryer

  • Bring 1.5 l water to the boil in a large pot and carefully stir in 3 tbsp baking soda — be careful, the mixture foams up vigorously.
    Vand koges og natron røres forsigtigt i til natronbad til brezel i min airfryer opskrift
  • Dip each brezel into the soda water for 30 seconds using a slotted spoon. Place them back on the baking paper and sprinkle with 2 tsp coarse sea salt. Make a small cut about 1 cm deep in the thick bottom part with a sharp knife.
    Brezler dyppes i natronvand drysses med groft salt og snittes til min airfryer opskrift
  • Preheat the airfryer to 200 °C fan.
    Airfryer forvarmes til 200 grader klar til brezel i min airfryer
  • Place the brezels in the airfryer basket with plenty of space and bake them at 200 °C for 10-12 minutes, until deeply golden brown and glossy on the surface.
    Brezler bages gyldenbrune i airfryer kurven til min airfryer opskrift

Serving

  • Let the brezels rest on a rack for 5 minutes before serving, so the crust can set. Serve them lukewarm, ideally with sweet mustard, cold butter or a cold beer.
    Lune brezler hviler på rist og serveres med sød sennep og koldt smør i min airfryer opskrift

Notes

Tips for the perfect result:
The soda bath is what gives the brezels their characteristic dark crust and the slightly bitter, nutty flavour. Do not swap the baking soda for ordinary salt — the alkaline bath is the secret behind the authentic brezel surface.
Variation:
Sprinkle the brezels with sesame seeds, poppy seeds or coarsely grated cheese instead of coarse salt. You can also shape the dough into small brezel sticks by rolling the dough into thick sausages and skipping the knot.
Serving:
Classic German accompaniments are sweet mustard, Obatzda cheese or simply a thick slice of butter. Brezels also work well on a charcuterie board with cheese, sliced sausages and pickles.
Portion size:
If your airfryer is smaller, you can bake the brezels in two batches — the proved dough handles the wait on the countertop just fine.

Nutrition

Calories: 350kcalCarbohydrates: 65gProtein: 9gFat: 6gSaturated fat: 3gPolyunsaturated fat: 0.5gMonounsaturated fat: 1.5gCholesterol: 15mgSodium: 1200mgPotassium: 100mgFiber: 2gSugar: 1gVitamin A: 200IUCalcium: 20mgIron: 4mgNet carbohydrates: 63g
Author: Morten Jensen
Calories: 350kcal
Cost: 5
Ret: Baked goods
Køkken: Danish, German
Diet:
Søgeord: airfryer baked goods, brezel in the airfryer, brezel recipe, German brezel, homemade brezel
Holdbarhed: Store covered at room temperature for up to 2 days.
Genopvarmning: Reheat the brezels in the airfryer at 160 °C for 2-3 minutes, until lukewarm and slightly crispy.
Frysning: Can be frozen for up to 2 months; reheat directly from frozen in the airfryer at 160 °C for 4-5 minutes.
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