How to make German Fasting Season Bread
In this cooking video, I will be making "Beugerl" or also called "Beigerl" in Austria. It's a traditional bread made in fasting season before easter. I will show you how to make delicious and fluffy Beigerl from scratch. For the dough I'll be using simple ingredients such as flour, water, yeast, and salt.
After shaping the dough into "bagel-like" rounds, I'll boiling them in water before baking. This step is essential for achieving that chewy and golden crust that Beigerl are known for.
Finally, bake the Beigerl in the oven until they are perfectly golden brown (12-15 minutes at 200-220 °C). Let them cool down and they are ready to be enjoyed. You can customize your Beigerl by adding toppings such as sesame seeds, poppy seeds, or everything seasoning or enjoy it the traditional way.
Join me in the kitchen as I walk you through each step of the Beigerl-making process and show you how easy it is to create your own homemade Beigerl to impress your friends and family.
Ingredients:
Dough:
- 1 pc. instant (dried) yeast
- 500 ml water
- 600 g wheat flour
- 100 g rye flour
- 3 tsp. salt
- 1 tsp. milled/grated caraway seeds
Saltwater:
- 20 g salt
- 3 l water
After shaping the dough into "bagel-like" rounds, I'll boiling them in water before baking. This step is essential for achieving that chewy and golden crust that Beigerl are known for.
Finally, bake the Beigerl in the oven until they are perfectly golden brown (12-15 minutes at 200-220 °C). Let them cool down and they are ready to be enjoyed. You can customize your Beigerl by adding toppings such as sesame seeds, poppy seeds, or everything seasoning or enjoy it the traditional way.
Join me in the kitchen as I walk you through each step of the Beigerl-making process and show you how easy it is to create your own homemade Beigerl to impress your friends and family.
Ingredients:
Dough:
- 1 pc. instant (dried) yeast
- 500 ml water
- 600 g wheat flour
- 100 g rye flour
- 3 tsp. salt
- 1 tsp. milled/grated caraway seeds
Saltwater:
- 20 g salt
- 3 l water
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