{"id":3033,"date":"2011-12-04T18:46:16","date_gmt":"2011-12-04T18:46:16","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3033"},"modified":"2011-12-04T18:46:16","modified_gmt":"2011-12-04T18:46:16","slug":"brezeln","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/04\/brezeln\/","title":{"rendered":"Brezeln"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Mehl
\n250 ml Milch, warm
\n1 W\u00fcrfel Hefe
\n50 g Butter
\n1 Salz
\n50 ml Milch
\nNatron<\/p>\n

Zubereitung<\/strong>
\nAus Mehl, Milch, Hefe, Butter und Salz einen Hefeteig machen, unter Umst\u00e4nden mit der \u00fcbrigen Milch geschmeidiger machen – gehen lassen, Brezeln formen.
\n3 E\u00dfl\u00f6ffel Natron in einem Liter kochendem Wasser l\u00f6sen, die Brezeln in die siedende Lauge tauchen und dann bei 180 \u00b0C etwa 15-20 Minuten backen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Mehl 250 ml Milch, warm 1 W\u00fcrfel Hefe 50 g Butter 1 Salz 50 ml Milch Natron Zubereitung Aus Mehl, Milch, Hefe, Butter und Salz einen Hefeteig machen, unter Umst\u00e4nden mit der \u00fcbrigen Milch geschmeidiger machen – gehen lassen, Brezeln formen. 3 E\u00dfl\u00f6ffel Natron in einem Liter kochendem Wasser l\u00f6sen, die Brezeln … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[27],"tags":[446],"class_list":["post-3033","post","type-post","status-publish","format-standard","hentry","category-geback","tag-laugengeback","item-wrap"],"yoast_head":"\nBrezeln<\/title>\n<meta name=\"description\" content=\"- Brezeln\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/04\/brezeln\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brezeln\" \/>\n<meta property=\"og:description\" content=\"- Brezeln\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/04\/brezeln\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-12-04T18:46:16+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/brezeln\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/brezeln\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Brezeln\",\"datePublished\":\"2011-12-04T18:46:16+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/brezeln\\\/\"},\"wordCount\":67,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Laugengeb\u00e4ck\"],\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/brezeln\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/brezeln\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/brezeln\\\/\",\"name\":\"Brezeln\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-04T18:46:16+00:00\",\"description\":\"- Brezeln\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/brezeln\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/brezeln\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/brezeln\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Brezeln\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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M) 30 g Butter (weich) \u00d6l f\u00fcr das Blech Marzipancreme 200 g Marzipanrohmasse 500 ml Milch 1 Packung Mandel-Puddingpulver 2 EL Zucker 3 Eigelb (Kl. M)\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3139,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/doppelzopfbrot\/","url_meta":{"origin":3033,"position":3},"title":"Doppelzopfbrot","author":"Steffen","date":"17. Dezember 2011","format":false,"excerpt":"Zutaten 800 g Mehl 1 TL Salz 1 W\u00fcrfel Hefe 50 g Zucker 100 ml warme Milch o. Wasser 1 Becher Sauerrahm Hefeteig herstellen, 15 Minuten gehen lassen. 80 g Butter\/Margarine zerlassen 3 Eier zugeben und unterkneten Zubereitung Teigruhe: 15 - 30 Minuten. 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