{"id":16804,"date":"2024-10-04T07:00:00","date_gmt":"2024-10-04T05:00:00","guid":{"rendered":"https:\/\/jennyisbaking.com\/?p=16804"},"modified":"2024-10-07T14:57:24","modified_gmt":"2024-10-07T12:57:24","slug":"echte-bayrische-brezen","status":"publish","type":"post","link":"https:\/\/jennyisbaking.com\/de\/2024\/10\/04\/echte-bayrische-brezen\/","title":{"rendered":"Bayerische Brezen zum Blogevent mit \u00dcbernachtgare"},"content":{"rendered":"<p>Brezen, wie man hier in M\u00fcnchen so sch\u00f6n sagt oder eigentlich korrekt Brezeln, sind etwas, was ich lange Zeit nicht selbst gemacht hatte, sondern bisher immer nur gekauft. Aber nun gibt es einen Grund, warum ich mich an dieses Laugengeb\u00e4ck getraut habe, ich organisiere zusammen mit Zorra vom <a href=\"https:\/\/www.kochtopf.me\/\" target=\"_blank\" rel=\"noopener\">Kochtopf<\/a> das Blogevent &#8222;<a href=\"https:\/\/www.kochtopf.me\/blog-event-wiesngruesse\" target=\"_blank\" rel=\"noopener\">Wiesngr\u00fc\u00dfe<\/a>&#8222;: wir suchen bis zum 15. Oktober Rezepte zum Oktoberfest\/Wiesn oder Rezepte vom Jahrmarkt. Brezen sind definitiv etwas extrem bayerisches, ich habe jetzt frisch gelernt, dass bayerische Brezen sich von schw\u00e4bischen unterscheiden. Unten erkl\u00e4re ich, was ich bisher an Unterschieden verstanden habe. Auch nach mehreren Versuchen sind meine immer noch ziemlich dick und flauschig, aber da ich sie so mag, dachte ich, egal, ich mache trotzdem einfach Bilder von ihnen. Ich sage dir, selbstgemacht schmecken sie wirklich nochmal um einiges besser und man wei\u00df, was an Zutaten drin ist!<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Bayrische-Brezen-1.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16811\" data-permalink=\"https:\/\/jennyisbaking.com\/de\/2024\/10\/04\/echte-bayrische-brezen\/bayrische-brezen-1\/\" data-orig-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Bayrische-Brezen-1.jpg?fit=534%2C801&amp;ssl=1\" data-orig-size=\"534,801\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Bayrische-Brezen-1\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Bayrische-Brezen-1.jpg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Bayrische-Brezen-1.jpg?fit=534%2C801&amp;ssl=1\" class=\"aligncenter size-full wp-image-16811\" src=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Bayrische-Brezen-1.jpg?resize=534%2C801&#038;ssl=1\" alt=\"\" width=\"534\" height=\"801\" srcset=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Bayrische-Brezen-1.jpg?w=534&amp;ssl=1 534w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Bayrische-Brezen-1.jpg?resize=200%2C300&amp;ssl=1 200w\" sizes=\"auto, (max-width: 534px) 100vw, 534px\" \/><\/a><!--more-->Brezeln sind, wie k\u00f6nnte es anders sein, regional unterschiedlich. Hier mal, was ich bisher an Unterschieden festgestellt habe:<\/p>\n<ul>\n<li>In Schwaben enth\u00e4lt der Teig wohl einen h\u00f6heren Anteil an Fett. In Bayern ist dieser ziemlich gering.<\/li>\n<li>In Schwaben ritzt man den Bauch der Brezel ein, da dieser grunds\u00e4tzlich dicker ist als die d\u00fcnnen \u00c4rmchen.<\/li>\n<li>In Bayern rollt man die Str\u00e4nge einfach komplett gleichm\u00e4\u00dfig d\u00fcnn aus, sodass es keine Unterscheidung in der Dicke gibt.<\/li>\n<li>Bei Laugengeb\u00e4ck muss man mit Natronlauge hantieren. Ich hatte zwar geh\u00f6rigen Respekt davor, muss aber sagen, dass es doch einfacher war als gedacht. Man sollte nur immer Handschuhe tragen und vorsichtig sein. Besonders gruselig war anzuschauen als ich die Lauge ins Wasser gab, da konnte man direkt sehen, dass es eine chemische Reaktion gab. Also bitte immer gut aufpassen, Natronlauge ist schwer \u00e4tzend. Aber nur mit echter Natronlauge bekommen die Brezen ihren charakteristischen gl\u00e4nzenden Braunton. Ich habe netterweise bei der Plattform <a href=\"https:\/\/nebenan.de\/feed\" target=\"_blank\" rel=\"noopener\">Nebenan.de<\/a> von einem M\u00fcnchner einen Anteil seiner <a href=\"https:\/\/www.backdorf.de\/Zubehoer\/Laugengebaeck\/Unverduennte-Brezellauge.html?srsltid=AfmBOopNMhmwjTGwqYvdMFxtiek7szNVltvYBw5Gprg2fhtmP4t-GnLL\" target=\"_blank\" rel=\"noopener\">Natronlauge von H\u00e4ussler<\/a> erhalten (unbeauftragte Werbung). Herzlichen Dank nochmal an dieser Stelle!<\/li>\n<\/ul>\n<div class=\"tiled-gallery type-rectangular tiled-gallery-unresized\" data-original-width=\"1080\" data-carousel-extra='{&quot;blog_id&quot;:1,&quot;permalink&quot;:&quot;https:\\\/\\\/jennyisbaking.com\\\/de\\\/2024\\\/10\\\/04\\\/echte-bayrische-brezen\\\/&quot;,&quot;likes_blog_id&quot;:129789891}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 1080px; height: 538px;\" data-original-width=\"1080\" data-original-height=\"538\" > <div class=\"gallery-group images-1\" style=\"width: 360px; height: 538px;\" data-original-width=\"360\" data-original-height=\"538\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a 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jtf(\u00b5\u00da\u00b5a\u00f4b\u00aa\u0090\u00c5E\u00e9\u00b6*\u00a8\u0091\u00d4m\u008a\u00a2\u00a2\u0081T(U\u00f4\u00f1V\u00c2b\u00ae\u00e3\u008a\u00b8\u00ae*\u00b4\u008cUcm\u008a\u00a1\u00dd\u00bb\u009d\u0080\u00eep%,\u00ba\u00bb\u0096g\u00db\u00ab0\u00fd\u00b7\u00e8\u00a3\u00db|\u0090mcx\u00a3\u00e3\u00f0\u0082w4\u00a8\u00fe\u00b8\u0085*\u00a6&amp;amp;;\u00d6\u0087\u00c4\u00b0\u00a1z\u00c7\u008fs\u00d4\u00f7\u00c5T\u00daDSN\u00fd\u00b1V\u00f9\u00d7\u00b1\u00c5_\u00ff\u00d6\u00ee\u009e\u009c\u0088\u00a0D~\u0083\u00beA\u009a\u00a0\u0091\u00d0U\u0085|H\u00c5T\u00a6\u009f\u0096\u00dc\u00b8\u00ad:}8\u00a9e\u00a8kQ\u008a\u00a2&amp;gt;\u00db)\u00cbR\u0081API\u00f6\u00c5(\u0085N\u00d8\u00a1]&amp;#8220;\u00c5U\u00d2=\u00b0\u00aa\u00a0\u008f.\u00f4\u008e*\u00d1\u0088\u00e2\u00ab(7\u00c5*.\u009ey \u009a\u00e2\u0095)Ei@7;\u00e2\u00aaja\u008f\u00e1\u00fb&amp;#8217;\u00be*\u00b4\u00dd-x\u00a5\u00f9Ga\u008a\u00d2\u00c9\u00c4d\u0086=8\u009c 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srcset=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Eine-Brezel-schlingen-1.jpg?w=534&amp;ssl=1 534w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Eine-Brezel-schlingen-1.jpg?resize=200%2C300&amp;ssl=1 200w\" width=\"356\" height=\"534\" loading=\"lazy\" data-original-width=\"356\" data-original-height=\"534\" itemprop=\"http:\/\/schema.org\/image\" title=\"Eine-Brezel-schlingen-1\" alt=\"Eine-Brezel-schlingen-1\" style=\"width: 356px; height: 534px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <div class=\"gallery-group images-1\" style=\"width: 360px; height: 538px;\" data-original-width=\"360\" data-original-height=\"538\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/jennyisbaking.com\/de\/2024\/10\/04\/echte-bayrische-brezen\/eine-brezel-schlingen-2\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"356\"> <meta itemprop=\"height\" content=\"534\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"16815\" data-orig-file=\"https:\/\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Eine-Brezel-schlingen-2.jpg\" data-orig-size=\"534,801\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Eine-Brezel-schlingen-2\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Eine-Brezel-schlingen-2.jpg?fit=200%2C300&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Eine-Brezel-schlingen-2.jpg?fit=534%2C801&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Eine-Brezel-schlingen-2.jpg?w=356&#038;h=534&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Eine-Brezel-schlingen-2.jpg?w=534&amp;ssl=1 534w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Eine-Brezel-schlingen-2.jpg?resize=200%2C300&amp;ssl=1 200w\" width=\"356\" height=\"534\" loading=\"lazy\" data-original-width=\"356\" data-original-height=\"534\" itemprop=\"http:\/\/schema.org\/image\" title=\"Eine-Brezel-schlingen-2\" alt=\"Eine-Brezel-schlingen-2\" style=\"width: 356px; height: 534px;\" \/> <\/a> <\/div> <\/div> <!-- close group --> <\/div> <!-- close row --> <\/div>\n<p>Hier zeige ich wie man eine Brezel schlingt. Am Ende darauf achten, dass die Fenster m\u00f6glichst alle gleich gro\u00df sind.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16818\" data-permalink=\"https:\/\/jennyisbaking.com\/de\/2024\/10\/04\/echte-bayrische-brezen\/laugenbrezel\/\" data-orig-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel.jpg?fit=534%2C801&amp;ssl=1\" data-orig-size=\"534,801\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Laugenbrezel\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel.jpg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel.jpg?fit=534%2C801&amp;ssl=1\" class=\"aligncenter size-full wp-image-16818\" src=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel.jpg?resize=534%2C801&#038;ssl=1\" alt=\"\" width=\"534\" height=\"801\" srcset=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel.jpg?w=534&amp;ssl=1 534w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel.jpg?resize=200%2C300&amp;ssl=1 200w\" sizes=\"auto, (max-width: 534px) 100vw, 534px\" \/><\/a><\/p>\n<p>Ursprung: <a href=\"https:\/\/brotwein.net\/laugenknoten-rezept-formen-und-selber-backen-7963\" target=\"_blank\" rel=\"noopener\">Brotwein<\/a><\/p>\n<p><span class=\"sp_shortcode\">\t<div id=\"recipe\"><\/div>\r\n\t<div class=\"sp-recipe\" id=\"printthis\">\r\n\t\t\r\n\t\t<div class=\"recipe-overview\">\r\n\t\t\t\r\n\t\t\t<div class=\"recipe-image\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t<img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Bayrische-Brezen.jpg?w=1080&#038;ssl=1\">\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"#\" onclick=\"jQuery('#printthis').print()\" class=\"sp-print\"><i class=\"fa fas fa-print\"><\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t<div class=\"recipe-header\">\r\n\t\t\t\r\n\t\t\t\t<div class=\"recipe-title-header\">\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t<h2>Bayerische Brezeln mit \u00dcbernachtgare<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t<div class=\"recipe-meta\">\r\n\t\t\t\t\t\r\n\t\t\t\t\t<div class=\"meta-row\">\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t<div class=\"meta-row\">\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<i class=\"far fa-user\"><\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"recipe-meta-item\">Serves: Ca. f\u00fcr 6 Brezen<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t<div class=\"meta-row\">\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<i class=\"far fa-clock\"><\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"recipe-meta-item\">Prep Time: 45min<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t<span class=\"separator\">&#8211;<\/span>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"recipe-meta-item\">Cooking Time: 18min<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t<span class=\"separator\">&#8211;<\/span>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"recipe-meta-item\">Total Time: 1hr<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t<div class=\"sep-line\"><\/div>\r\n\t\t\t\t\t<div class=\"recipe-description\"><p>Diese bayerischen Brezeln werden am Vortrag gestartet und in echter Natronlauge getunkt, damit sie ihre charakteristische braune Farbe erhalten und \"echt\" schmecken.<\/p><\/div>\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<div class=\"recipe-ingredients\">\r\n\t\t\t\t\t\t\t\r\n\t\t\t<h3 class=\"recipe-title\">Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t<ul>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span><b>Vorteig<\/b><\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>190g Mehl, Type 550<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>100g Wasser<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>2g Frischhefe<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span><br \/><\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span><b>Hauptteig<\/b><\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>190g Mehl, Type 550<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>90g Wasser<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>7g Salz<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>7g Zucker<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>5g Frischhefe<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>10g Butter oder Schmalz<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>Optional: gronk\u00f6rniges Salz zum Bestreuen<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span><br \/><\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span><b>Natronlauge<\/b> (Achtung, \u00e4tzend, super vorsichtig sein und Handschuhe tragen!)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>500g kaltes Wasser<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li><span>50g Natronlauge NaOH, ich hatte die von <a href=\"https:\/\/www.backdorf.de\/Zubehoer\/Laugengebaeck\/Unverduennte-Brezellauge.html?\/\" target=\"_blank\" rel=\"noopener noreferrer\">H\u00e4ussler<\/a><\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t<div class=\"recipe-method\">\r\n\t\t\t\t\t\t\t\r\n\t\t\t<h3 class=\"recipe-title\">Instructions<\/h3>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">1<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>In diesem <a href=\"https:\/\/www.instagram.com\/p\/DAvEo3vty76\/\" target=\"_blank\" rel=\"noopener noreferrer\">Video<\/a>  kann man sehen wie ich sie zubereite. F\u00fcr den <b>Vorteig<\/b> alle Zutaten in einem gro\u00dfen verschlie\u00dfbaren Glas vermischen und eine Stunde bei Raumtemperatur stehen lassen. 12-48 Stunden in den K\u00fchlschrank verfrachten. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">2<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Dann f\u00fcr den <b>Hauptteig<\/b> Vorteig samt allen weiteren Zutaten bis auf die Butter\/Schmalz 5min auf niedrigster Stufe mit der Maschine kneten, 5min auf zweitniedrigster Stufe. Butter hinzugeben und nochmals ca. 10min auf zweitniedrigster Stufe kneten bis ein glatter, straffer Teig entstanden ist. Dann abgedeckt \u00fcber Nacht im K\u00fchlschrank k\u00fchlen, Achtung, darauf achten, dass der Teig Platz hat, er geht auch im K\u00fchlschrank gut weiter auf und soll nicht austrocknen. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">3<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Am Folgetag den Teig in Teiglinge a ca. 90-100g einteilen und diese rundschleifen. 10min unter einem feuchten Tuch entspannen lassen, dann in Str\u00e4nge von ca. 25cm rollen und erneut 15min abgedeckt entspannen lassen. Dann ca. 60-70cm lange Str\u00e4nge ausrollen und diese zu Brezeln formen (siehe Fotos und <a href=\"https:\/\/www.instagram.com\/p\/DAvEo3vty76\/\" target=\"_blank\" rel=\"noopener noreferrer\">Video<\/a> ). Wichtig ist, dass am Ende die drei Fenster gleich gro\u00df sind. Brezen auf Backpapier legen und ohne abzudecken zun\u00e4chst eine halbe Stunde bei Raumtemperatur gehen lassen und dann 30min im K\u00fchlschrank. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">4<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Ab jetzt muss man schnell und vorsichtig sein. Den Backofen auf 210 Grad Ober- und Unterhitze vorheizen. Dabei das Backblech mit einer Lage Backpapier ebenfalls heizen. Wegen der Lauge unbedingt Handschuhe tragen. Daran denken, die Lauge sollte nicht mit Aluminum in Kontakt kommen und auf keinen Fall direkt auf die Haut oder in die Augen kommen. Nie unbeaufsichtig lassen und gut beschriften. Alle Ger\u00e4tschaften, die mit der Lauge in Ber\u00fchrung gekommen sind, mit viel Wasser klarsp\u00fclen und dann normal abwaschen. In einer Edelstahl-, Glas- oder Keramiksch\u00fcssel erst das kalte Wasser und dann die Lauge hinzugeben, nie umgedreht. Man muss jetzt wirklich schnell sein, deshalb habe ich alle Brezen schon mal vorsichtig vom Backpapier gehoben, an dem sie normalerweise immer etwas kleben, sodass ich direkt alle nacheinander laugen kann und sie gleichm\u00e4\u00dfig werden. Jede Breze 3 Sekunden in die Lauge tunken, ich habe sie mit einer Sch\u00f6pfkelle kurz runtergedr\u00fcckt und dann auf ein zweites Backpapier gelegt, das auf einem Schneidebrett liegt. Das Backpapier mit den belaugten Brezen muss man am Ende auf das hei\u00dfe Backblech mit weiterem Backpapier gleiten lassen. Wer mag, kann die Brezen noch mit grobk\u00f6rnigem Salz bestreuen. Die Brezen ohne Pause, da sonst die Lauge zu tief in die Brezen eindringt, direkt backen. Backzeit ca. 15-18min.  Direkt nach dem Backen mit Wasser bespr\u00fchen, dann bekommen sie einen sch\u00f6nen Glanz. <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"step\">\r\n\t\t\t\t\t<span class=\"step-number\">5<\/span>\r\n\t\t\t\t\t<div class=\"step-content\">\r\n\t\t\t\t\t\t<p>Brezen kann man super einfrieren. Ich habe diverse Modelle ausprobiert, am besten schmecken sie, wenn man sie komplett fertig b\u00e4ckt, sie dann abk\u00fchlen l\u00e4sst und gut verschlossen einfriert. Zum Auftauen kurz mit Wasser einspr\u00fchen und bei 160 Grad ca. 10min backen und dann sofort servieren. Mit der Zeit weichen sie auf, deshalb immer nur so viele Brezen entnehmen wie man braucht.<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t<script type=\"application\/ld+json\">\r\n\t\t\t{\r\n\t\t\t  \"@context\": \"http:\/\/schema.org\",\r\n\t\t\t  \"@type\": \"Recipe\",\r\n\t\t\t  \"url\": \"https:\/\/jennyisbaking.com\/de\/2024\/10\/04\/echte-bayrische-brezen\/\",\r\n\t\t\t  \"author\": {\r\n\t\t\t\t\"@type\": \"Thing\",\r\n\t\t\t\t\"name\": \"\"\r\n\t\t\t  },\r\n\t\t\t  \"datePublished\": \"Freitag, der  4. Oktober 2024\",\r\n\t\t\t  \"cookTime\": \"PT18M\",\r\n\t\t\t  \t\t\t  \"description\": \"Diese bayerischen Brezeln werden am Vortrag gestartet und in echter Natronlauge getunkt, damit sie ihre charakteristische braune Farbe erhalten und 'echt' schmecken.\",\r\n\t\t\t  \"image\": \"https:\/\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Bayrische-Brezen.jpg\",\r\n\t\t\t  \"recipeIngredient\": [\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"<b>Vorteig<\/b>\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"190g Mehl, Type 550\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"100g Wasser\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"2g Frischhefe\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"<br \/>\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"<b>Hauptteig<\/b>\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"190g Mehl, Type 550\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"90g Wasser\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"7g Salz\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"7g Zucker\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"5g Frischhefe\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"10g Butter oder Schmalz\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"Optional: gronk\u00f6rniges Salz zum Bestreuen\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"<br \/>\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"<b>Natronlauge<\/b> (Achtung, \u00e4tzend, super vorsichtig sein und Handschuhe tragen!)\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"500g kaltes Wasser\",\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t                    \t\t\t\t\t\"50g Natronlauge NaOH, ich hatte die von <a href='https:\/\/www.backdorf.de\/Zubehoer\/Laugengebaeck\/Unverduennte-Brezellauge.html?\/' target='_blank' rel='noopener noreferrer'>H\u00e4ussler<\/a>\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t  ],\r\n\t\t\t  \"name\": \"Bayerische Brezeln mit \u00dcbernachtgare\",\r\n\t\t\t  \"nutrition\": {\r\n\t\t\t\t\"@type\": \"NutritionInformation\",\r\n\t\t\t\t\"calories\": \"\",\r\n\t\t\t\t\"carbohydrateContent\": \"\",\r\n\t\t\t\t\"cholesterolContent\": \"\",\r\n\t\t\t\t\"fatContent\": \"\",\r\n\t\t\t\t\"fiberContent\": \"\",\r\n\t\t\t\t\"proteinContent\": \"\",\r\n\t\t\t\t\"saturatedFatContent\": \"\",\r\n\t\t\t\t\"sodiumContent\": \"\",\r\n\t\t\t\t\"sugarContent\": \"\",\r\n\t\t\t\t\"transFatContent\": \"\",\r\n\t\t\t\t\"unsaturatedFatContent\": \"\"\r\n\t\t\t  },\r\n\t\t\t  \"prepTime\": \"PT45M\",\r\n\t\t\t  \"totalTime\": \"P\",\r\n\t\t\t  \"recipeCategory\":\"\",\r\n\t\t\t  \"recipeCuisine\":\"\",\r\n\t\t\t  \"keywords\": \"\",\t\t\t  \r\n\t\t\t  \"recipeInstructions\": [\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"In diesem <a href='https:\/\/www.instagram.com\/p\/DAvEo3vty76\/' target='_blank' rel='noopener noreferrer'>Video<\/a>  kann man sehen wie ich sie zubereite. F\u00fcr den <b>Vorteig<\/b> alle Zutaten in einem gro\u00dfen verschlie\u00dfbaren Glas vermischen und eine Stunde bei Raumtemperatur stehen lassen. 12-48 Stunden in den K\u00fchlschrank verfrachten. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Dann f\u00fcr den <b>Hauptteig<\/b> Vorteig samt allen weiteren Zutaten bis auf die Butter\/Schmalz 5min auf niedrigster Stufe mit der Maschine kneten, 5min auf zweitniedrigster Stufe. Butter hinzugeben und nochmals ca. 10min auf zweitniedrigster Stufe kneten bis ein glatter, straffer Teig entstanden ist. Dann abgedeckt \u00fcber Nacht im K\u00fchlschrank k\u00fchlen, Achtung, darauf achten, dass der Teig Platz hat, er geht auch im K\u00fchlschrank gut weiter auf und soll nicht austrocknen. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Am Folgetag den Teig in Teiglinge a ca. 90-100g einteilen und diese rundschleifen. 10min unter einem feuchten Tuch entspannen lassen, dann in Str\u00e4nge von ca. 25cm rollen und erneut 15min abgedeckt entspannen lassen. Dann ca. 60-70cm lange Str\u00e4nge ausrollen und diese zu Brezeln formen (siehe Fotos und <a href='https:\/\/www.instagram.com\/p\/DAvEo3vty76\/' target='_blank' rel='noopener noreferrer'>Video<\/a> ). Wichtig ist, dass am Ende die drei Fenster gleich gro\u00df sind. Brezen auf Backpapier legen und ohne abzudecken zun\u00e4chst eine halbe Stunde bei Raumtemperatur gehen lassen und dann 30min im K\u00fchlschrank. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Ab jetzt muss man schnell und vorsichtig sein. Den Backofen auf 210 Grad Ober- und Unterhitze vorheizen. Dabei das Backblech mit einer Lage Backpapier ebenfalls heizen. Wegen der Lauge unbedingt Handschuhe tragen. Daran denken, die Lauge sollte nicht mit Aluminum in Kontakt kommen und auf keinen Fall direkt auf die Haut oder in die Augen kommen. Nie unbeaufsichtig lassen und gut beschriften. Alle Ger\u00e4tschaften, die mit der Lauge in Ber\u00fchrung gekommen sind, mit viel Wasser klarsp\u00fclen und dann normal abwaschen. In einer Edelstahl-, Glas- oder Keramiksch\u00fcssel erst das kalte Wasser und dann die Lauge hinzugeben, nie umgedreht. Man muss jetzt wirklich schnell sein, deshalb habe ich alle Brezen schon mal vorsichtig vom Backpapier gehoben, an dem sie normalerweise immer etwas kleben, sodass ich direkt alle nacheinander laugen kann und sie gleichm\u00e4\u00dfig werden. Jede Breze 3 Sekunden in die Lauge tunken, ich habe sie mit einer Sch\u00f6pfkelle kurz runtergedr\u00fcckt und dann auf ein zweites Backpapier gelegt, das auf einem Schneidebrett liegt. Das Backpapier mit den belaugten Brezen muss man am Ende auf das hei\u00dfe Backblech mit weiterem Backpapier gleiten lassen. Wer mag, kann die Brezen noch mit grobk\u00f6rnigem Salz bestreuen. Die Brezen ohne Pause, da sonst die Lauge zu tief in die Brezen eindringt, direkt backen. Backzeit ca. 15-18min.  Direkt nach dem Backen mit Wasser bespr\u00fchen, dann bekommen sie einen sch\u00f6nen Glanz. \",\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Brezen kann man super einfrieren. Ich habe diverse Modelle ausprobiert, am besten schmecken sie, wenn man sie komplett fertig b\u00e4ckt, sie dann abk\u00fchlen l\u00e4sst und gut verschlossen einfriert. Zum Auftauen kurz mit Wasser einspr\u00fchen und bei 160 Grad ca. 10min backen und dann sofort servieren. Mit der Zeit weichen sie auf, deshalb immer nur so viele Brezen entnehmen wie man braucht.\"\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t  ],\r\n\t\t\t  \t\t\t  \"recipeYield\": \"Ca. f\u00fcr 6 Brezen\"\t\t\t  \t\t\t}\r\n\t\t<\/script>\r\n\t\t\r\n\t<\/div>\r\n\t<\/span><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel-1.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"16817\" data-permalink=\"https:\/\/jennyisbaking.com\/de\/2024\/10\/04\/echte-bayrische-brezen\/laugenbrezel-1\/\" data-orig-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel-1.jpg?fit=534%2C801&amp;ssl=1\" data-orig-size=\"534,801\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Laugenbrezel-1\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel-1.jpg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel-1.jpg?fit=534%2C801&amp;ssl=1\" class=\"aligncenter size-full wp-image-16817\" src=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel-1.jpg?resize=534%2C801&#038;ssl=1\" alt=\"\" width=\"534\" height=\"801\" srcset=\"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel-1.jpg?w=534&amp;ssl=1 534w, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/08\/Laugenbrezel-1.jpg?resize=200%2C300&amp;ssl=1 200w\" sizes=\"auto, (max-width: 534px) 100vw, 534px\" \/><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Leider ist der Eintrag nur auf English verf\u00fcgbar.<\/p>\n","protected":false},"author":1,"featured_media":16812,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2,378,922],"tags":[1490,1488,1575,1489,2592,2590,2591,2593,525,2594,2595,2596,2598,2597],"class_list":["post-16804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread-and-breakfast","category-brotbrunchfruhstuck","category-german-recipes","tag-bavarian","tag-bayerisch","tag-bayern","tag-bayrisch","tag-breze","tag-brezel","tag-brezeln","tag-brezen","tag-deutsch","tag-lauge","tag-laugengebaeck","tag-lye","tag-pretzel","tag-pretzels"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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Hast du Lust ihn nachzumachen?\u2026","rel":"","context":"In &quot;German Recipes&quot;","block_context":{"text":"German Recipes","link":"https:\/\/jennyisbaking.com\/de\/category\/german-recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/09\/Bayrischer_Kartoffelsalat-1.jpg?fit=534%2C801&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/09\/Bayrischer_Kartoffelsalat-1.jpg?fit=534%2C801&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/09\/Bayrischer_Kartoffelsalat-1.jpg?fit=534%2C801&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":16747,"url":"https:\/\/jennyisbaking.com\/de\/2024\/09\/19\/klassische-zwetschgenknodel\/","url_meta":{"origin":16804,"position":1},"title":"Blogevent &#8222;Wiesngr\u00fc\u00dfe&#8220; und klassische Zwetschgenkn\u00f6del","author":"Jenny","date":"Donnerstag, der 19. 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Ich verbinde mit\u2026","rel":"","context":"In &quot;Bread and Breakfast&quot;","block_context":{"text":"Bread and Breakfast","link":"https:\/\/jennyisbaking.com\/de\/category\/bread-and-breakfast\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/07\/Klassische-Zwetschgenknoedel.jpg?fit=534%2C801&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/07\/Klassische-Zwetschgenknoedel.jpg?fit=534%2C801&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2024\/07\/Klassische-Zwetschgenknoedel.jpg?fit=534%2C801&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":10691,"url":"https:\/\/jennyisbaking.com\/de\/2020\/08\/07\/bayerischer-zwetschgendatschi-mit-hefeteig\/","url_meta":{"origin":16804,"position":2},"title":"Bayerischer Zwetschgendatschi mit Hefeteig","author":"Jenny","date":"Freitag, der  7. 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Es scheiden sich ja die Geister, ob lieber mit M\u00fcrbe- oder Hefeteig, ob mit oder ohne Streusel, ich stelle euch\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/jennyisbaking.com\/de\/category\/cakes\/"},"img":{"alt_text":"Zwetschgendatschi aus Bayern","src":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2020\/08\/DSC00083.jpg?fit=534%2C801&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2020\/08\/DSC00083.jpg?fit=534%2C801&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2020\/08\/DSC00083.jpg?fit=534%2C801&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":14823,"url":"https:\/\/jennyisbaking.com\/de\/2023\/06\/30\/aprikosen-bretzel-torte\/","url_meta":{"origin":16804,"position":3},"title":"Aprikosen-Brezel-Torte ohne backen","author":"Jenny","date":"Freitag, der 30. Juni 2023","format":false,"excerpt":"W\u00e4hrend ich diese Zeilen schreibe, habe ich immer noch diesen unfassbar leckeren Aprikosen-Brezel-Geschmack im Mund. Leute, heute gibt es wirklich mega leckere Aprikosen-Brezel-Torte ohne Ofen. Dieses war eines dieser Rezepte, bei denen ich nach dem ersten Probieren erst einmal nur m\u00e4\u00dfig begeistert war. Ganz in Ordnung, aber irgendwie auch nicht\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/jennyisbaking.com\/de\/category\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2023\/06\/Aprikosen-Brezel-Torte-1.jpg?fit=534%2C801&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2023\/06\/Aprikosen-Brezel-Torte-1.jpg?fit=534%2C801&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2023\/06\/Aprikosen-Brezel-Torte-1.jpg?fit=534%2C801&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":14044,"url":"https:\/\/jennyisbaking.com\/de\/2022\/11\/16\/mehr-als-20-platzchen-rezepte-fur-die-adventszeit\/","url_meta":{"origin":16804,"position":4},"title":"Mehr als 20 Pl\u00e4tzchen f\u00fcr die Adventszeit","author":"Jenny","date":"Mittwoch, der 16. November 2022","format":false,"excerpt":"Es gibt anscheinend den Brauch, dass man zum ersten Advent einen Pl\u00e4tzchenteller serviert. Mir war das bisher nicht bekannt, ich dachte, den gibt es erst zu Weihnachten. Wie dem auch sei, falls ihr noch auf der Suche nach Pl\u00e4tzchenrezepten seid, habe ich euch hier eine gro\u00dfe Auswahl mitgebracht. Und neben\u2026","rel":"","context":"In &quot;Christmas&quot;","block_context":{"text":"Christmas","link":"https:\/\/jennyisbaking.com\/de\/category\/christmas\/"},"img":{"alt_text":"Pl\u00e4tzchen backen","src":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2022\/11\/DSC04065.jpg?fit=534%2C801&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2022\/11\/DSC04065.jpg?fit=534%2C801&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2022\/11\/DSC04065.jpg?fit=534%2C801&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":13670,"url":"https:\/\/jennyisbaking.com\/de\/2022\/08\/19\/einfacher-schokokuchen-mit-zwetschgentopping\/","url_meta":{"origin":16804,"position":5},"title":"Einfacher Schokokuchen mit Zwetschgentopping","author":"Jenny","date":"Freitag, der 19. August 2022","format":false,"excerpt":"OK, dieser einfache Kuchen mit Zwetschgentopping ist vielleicht nicht ganz so fotogen, aber lecker sag ich euch! Ich entschied mich einen einfachen Schokoboden zu backen und darauf dann Zimtsahne und eine Art Zwetschgenr\u00f6ster zu verteilen. Ich war wohl etwas \u00fcberm\u00fctig, denn die Sahne und die Zwetschgen rutschten langsam aber sicher\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/jennyisbaking.com\/de\/category\/cakes\/"},"img":{"alt_text":"Einfacher Schokokuchen mit Zwetschgentopping","src":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2022\/08\/DSC07051.jpg?fit=534%2C801&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2022\/08\/DSC07051.jpg?fit=534%2C801&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/jennyisbaking.com\/wp-1c174-content\/uploads\/2022\/08\/DSC07051.jpg?fit=534%2C801&ssl=1&resize=525%2C300 1.5x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/jennyisbaking.com\/de\/wp-json\/wp\/v2\/posts\/16804","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jennyisbaking.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jennyisbaking.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jennyisbaking.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jennyisbaking.com\/de\/wp-json\/wp\/v2\/comments?post=16804"}],"version-history":[{"count":11,"href":"https:\/\/jennyisbaking.com\/de\/wp-json\/wp\/v2\/posts\/16804\/revisions"}],"predecessor-version":[{"id":17087,"href":"https:\/\/jennyisbaking.com\/de\/wp-json\/wp\/v2\/posts\/16804\/revisions\/17087"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jennyisbaking.com\/de\/wp-json\/wp\/v2\/media\/16812"}],"wp:attachment":[{"href":"https:\/\/jennyisbaking.com\/de\/wp-json\/wp\/v2\/media?parent=16804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jennyisbaking.com\/de\/wp-json\/wp\/v2\/categories?post=16804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jennyisbaking.com\/de\/wp-json\/wp\/v2\/tags?post=16804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}