Authentic German Pretzels Recipes

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Homemade German Pretzels image

I've made these homemade German pretzels several times over the years. This authentic German pretzel recipe is easy to make at home and you'll love them!

Provided by Amanda Formaro

Categories     Snacks

Time 2h30m

Number Of Ingredients 9

4 cups all-purpose flour
2 teaspoons salt
1 teaspoon sugar
1 cup lukewarm water
2 pkgs active dry yeast (4 1/2 teaspoons)
3 tbsp butter
Coarse salt for sprinkling
1/2 cup baking soda
2 quarts water


  • Dissolve yeast in the lukewarm water. Mix flour and salt together in a large mixing bowl. Form a well in the flour mixture then add the sugar to the center of the well. Pour the yeast/water mixture into the well. Let it rest for 15 minutes before mixing.
  • Add the softened butter to the mixing bowl and knead everything to a smooth dough. I used the dough hook on my Kitchenaid for about 6 minutes on speed #2, I did have to add about a tablespoon of additional water as it was not quite gathering all the dry ingredients. Remove the dough hook and let the dough rest for 30 minutes.
  • Cut the dough into twelve equal parts, then roll each piece on the table (don't flour the surface, you shouldn't need it) to about 20 inches, tapered toward the ends. Don't make it smaller than 20 inches as it's impossible to get a good shape with a short, thick rope of dough. The dough should not get too warm as you roll it out, or it might tear.
  • To form the pretzel shape, place dough rope on parchment lined cookie sheet so that it creates the shape of the letter "U". Take both ends of the "U" and cross them over each other twice forming a twist. Bring that twist down and place it over the bottom curve of the "U".
  • Place the pretzels without covering them in the fridge for about an hour. This helps build a skin that will absorb the dipping solution better and make a beautiful shiny crust.
  • Preheat the oven to 400 F.
  • Fill large stock or pasta pot 3/4 full and bring the water to a boil. Carefully and slowly add the baking soda to the boiling water. There will be a reaction when the baking soda hits the water and it will bubble furiously for a moment and then relax. Stand back a bit just to be safe. Using a slotted spoon, gently drop each pretzel into the bath for 10 seconds, then turn over for another 10. Astrid called for a total of 10 seconds only. Place them on a baking sheet lined with parchment paper.
  • Score the dough once like for a baguette with a razor blade or sharp knife.
  • Sprinkle with coarse salt. Bake the pretzels for about 15 to 20 minutes (mine took 20 minutes for a nice dark crust), depending on how dark you like them.

Nutrition Facts : ServingSize 1 pretzel, Calories 193 kcal, Carbohydrate 33 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 1791 mg, Fiber 2 g


Authentic German Soft Pretzel (Laugenbrezeln) image

Make traditional laugenbrezel pretzels at home. Crispy outside and soft in the middle, the secret is dipping these pretzels in lye before baking.

Provided by Jennifer McGavin

Categories     Snack     Side Dish     Bread

Time 3h20m

Number Of Ingredients 12

1 tablespoon yeast
1/4 cup warm water
2 teaspoons sugar
4 1/4 cups bread flour
2 teaspoons salt
1 cup warm water
2 1/2 tablespoons salted butter (room temperature)
Plastic gloves
Safety goggles
1 quart water
1 ounce food-grade lye
Coarse salt


  • Gather the ingredients.
  • Proof the yeast by dissolving it in 1/4 cup warm water and sugar for 5 minutes.
  • Measure the flour into a mixing bowl, add the salt, the proofed yeast, and 1 cup of warm water. Mix by hand or with a stand mixer with a dough hook attachment until flour mixture comes together into a stiff ball. Add more warm water as needed to form the dough.
  • Knead for 5 minutes and let rest for a few minutes.
  • Add the butter and knead for at least 5 more minutes or until butter is fully incorporated. At this time, the dough should be firm and velvety to the touch.
  • Form into a ball, butter all surfaces, and let rise until double, about 1 hour, in a warm spot.
  • Place wax paper on a baking sheet.
  • De-gas ( punch down ) the dough.
  • Divide it into 12 (2-ounce) pieces. Form the dough into balls.
  • Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends.
  • Take each strand and roll out again to form 2-foot strands.
  • Twist into a pretzel shape, using a little water to make the ends stick to the loop. Experienced pretzel bakers can flip pretzels into shape in the air, but most people have to coax them.
  • Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle.
  • Make sure that you put on gloves and safety glasses.
  • Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl, and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER, not the other way around! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3 percent w/w.
  • Remove pretzels from the refrigerator and dip each for 30 seconds in the lye solution.
  • Remove with a slotted spoon and place on a greased or parchment-paper-lined baking sheet.
  • Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lame. Let pretzels rest for 15 minutes.
  • Heat oven to 375 F. Bake pretzels for 20 to 25 minutes or until deep golden brown.

Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Cholesterol 6 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 531 mg, Fat 4 g, ServingSize 1 dozen soft pretzels, UnsaturatedFat 2 g


German Pretzels (Laugenbrezeln) image

German Pretzels - commonly known as Laugenbrezeln - are the classic baked good found in bakeries across the country. Made from a simple dough and dipped in baking soda, these authentic German pretzels have a soft inside, golden outside, and a dash of coarse salt!

Provided by Recipes From Europe

Categories     Breakfast + Brunch

Time 2h15m

Number Of Ingredients 10

4 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon sugar
2 1/2 teaspoons instant dry yeast
2 tablespoons butter (melted)
1 cup water (warm (possibly a tablespoon more))
1/2 cup milk (warm)
4 cups water
3 tablespoons baking soda
coarse salt


  • Add the flour to a large mixing bowl. Add the salt and sugar and give everything a good stir.
  • Sprinkle the instant yeast on top, then give it another stir.
  • Add the butter. Then slowly pour in the warm milk and water a little bit at a time while kneading the dough with the spiral dough hooks of your electric mixer. Alternatively, you can use your hands - you just might have to knead a bit longer.
  • Keep kneading until you have an elastic-feeling dough that forms a ball and doesn't stick to the side of the bowl anymore. If your dough is too dry, add a little bit more water. On the other hand, if it is too sticky, add a little bit more flour.
  • Form a nice ball with your hands and cover the bowl with the dough inside with a dishtowel or a lid. Place it in a warm spot without draft for an hour to allow the dough to rise.
  • Once the hour is over and the dough has noticeably increased in size, sprinkle a little bit of flour onto your countertop. Knead the dough briefly with your hands, then cut or rip it into eight equal pieces.
  • Using your hands, roll out these pieces into at least 26 inch long rolls. Make sure that the two ends are thinner than the middle to give the pretzels their distinct shape. If it is difficult to roll the dough/make it longer, lightly wet your hands with water - a little bit (but not too much!) of moisture can really help.
  • Once you have rolled the dough pieces into long "sausages" with tapered ends, give them their unique pretzel shape. Just remember to follow "loop, loop, twist, press". If you need help, see the photo above for reference.
  • Place the pretzels on baking sheets lined with parchment paper and let them rest for another 15 minutes.
  • In the meantime, preheat your oven to 390 degrees Fahrenheit and bring approximately 4 cups of water to a boil in a large, flat pot.
  • Once the 15 minutes are up and the water is boiling, add the baking soda, give it a stir with a spoon and remove the pot from heat.
  • With a flipper or straining spoon, lower each pretzel into the baking soda mixture and allow for a 30-second bath. Make sure the whole pretzel is covered in liquid. If it isn't you, can flip the pretzel over after 15 seconds or baste the top of the pretzel with water in the pot. With a straining spoon, carefully remove the pretzel and allow excess water to drip off.
  • Place the pretzel back on the parchment paper and sprinkle it with coarse salt, if desired. Some people like lots of salt, others like just a little bit - so this is really up to personal preference. Repeat these steps until all pretzels had their bath and are sprinkled with salt.
  • Bake the pretzels in the middle rack of your oven for approximately 20 minutes until they are nicely brown in color. If your pretzels don't fit onto one baking sheet (and they probably won't), we'd recommend baking the pretzels in two rounds so that they get the heat they need (having two baking sheets in the oven can block the heat if you are using top and bottom heat).
  • Remove the pretzels from the oven and let them sit for around 5-10 minutes. They can be enjoyed warm or cold - and taste delicious with a little bit of butter.

Nutrition Facts : ServingSize 1 g, Calories 266 kcal, Carbohydrate 49 g, Protein 8 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 1924 mg, Fiber 2 g, UnsaturatedFat 1 g


Brezeln - Pretzels image

Provided by Barbara

Categories     Lunch (or Dinner)     Party Food     Sides     Snack

Time 1h40m

Number Of Ingredients 10

250 ml warm Water
2 tsp. sugar
1 pouch yeast
500 g flour
3 tsp baking powder
50 g Butter ((almost 1/2 stick))
1 tsp salt
2 l water
6 tbsp soda
some coarse salt


  • Pour about half a cup of the lukewarm WATER into a small bowl and add the SUGAR.
  • Sprinkle the YEAST on top and stir, then set aside.
  • In the meantime put the FLOUR into a large mixing bowl.
  • Add the soft BUTTER and the BAKING POWDER.
  • Also add the remaining lukewarm WATER and then the yeast mix that you had set aside.
  • Give it a short mix, then add the SALT.
  • Now mix for 15 minutes, until the dough is very smooth and elastic.
  • Let rise at a warm place until it has doubled in size (probably about 50 minutes to 1 hour).
  • Knead the dough shortly with your hands, then divide it into 6 to 8 portions.
  • Let rest for a couple of minutes, so you can shape the pretzels more easy.
  • Take a dough portion and shape it into a string, where the center is significly thicker than the ends.
  • Take the ends of the string in each hand and lift it up.
  • Quickly cross your hands and move them back, while the string twists.
  • Put the string down and secure the ends in place to finish the pretzel shape.
  • Bring a pot with 2 liters of water to a boil.
  • Reduce the heat and add 6 tbsp. of BAKING SODA.
  • One after another, put the pretzels into the simmering soda water for 5 to 10 seconds.
  • Remove the pretzels from the water and put them onto a baking sheet.
  • Sprinkle the pretzels with coarse salt and let rest and rise for another 15 minutes.
  • Preheat the oven to 200°C / 395°F.
  • Bake the pretzels for 15 to 20 minutes (depending on your oven) until they have the right color.
  • Enjoy fresh and with some cold butter or Obatzda (recipe on the blog)


Traditional Soft Pretzels image

If you've ever tasted a real German soft pretzel, with a deep, dark, burnished skin showered with crunchy salt crystals, and a yeasty, chewy middle, then you know what you're in for here.

Provided by Andrea Slonecker

Categories     Kitchen Intelligence     Bread     Beer     Bake

Yield Makes 8

Number Of Ingredients 8

1 (1/4-oz/7-g) package active dry yeast (2 1/4 tsp)
1/2 cup/120 ml warm water (between 100 and 115°F/38 and 45°C)
1 tbsp barley malt syrup or 1 tbsp firmly packed dark brown sugar
3 1/4 cups/420 g unbleached bread flour
1/2 cup/120 ml cold pilsner-style beer
2 tbsp unsalted butter, cubed, at room temperature, plus more for greasing the bowl
2 tsp fine sea salt, such as fleur de sel or sel gris
2 tbsp food-grade lye, or 1/4 cup/60 g baked baking soda (see separate notes)


  • Mixing and proofing:
  • Sprinkle the yeast over the warm water in the bowl of a stand mixer or in a large bowl. Add the barley malt syrup, stirring until it is dissolved. Allow the yeast to bloom until it is foamy, 5 to 7 minutes. Stir in the flour, beer, butter, and salt and continue stirring to form a shaggy mass. Attach the bowl and the dough hook to the stand mixer and begin kneading on medium-low speed. After about 1 minute the dough will form a smooth ball. The dough should be quite firm and may be slightly tacky, but not sticky. (If it is sticky, add a little more flour, about 1 tbsp at a time, and knead it in until the dough is smooth. If the dough is too dry to come together, add more water, 1 tsp at a time.) Continue kneading the dough on medium-low speed until it is elastic, 5 to 7 minutes. Alternatively, turn the shaggy dough out onto an unfloured work surface and knead it by hand.
  • Choose a bowl that will be large enough to contain the dough after it has doubled in size, and grease it lightly with butter. Transfer the dough to the greased bowl and cover the bowl tightly with plastic wrap. Put the dough in the refrigerator to rise for at least 8 hours, and up to 24 hours, for optimal flavor.
  • For quick pretzels, allow the dough to rise at room temperature (in a warm spot) until it has doubled in size, about 1 1/2 hours.
  • Shaping:
  • Line two 12-by-17-in/30.5-by-43-cm rimmed baking sheets with parchment paper; set aside.
  • Turn the dough out onto an unfloured work surface and firmly press it down to deflate. To form the classic pretzel shape, cut the dough into eight equal portions. Work with one piece of dough at a time and keep the rest covered with a damp, clean kitchen towel. Pat a piece of dough down with your fingertips to form a rough rectangle about 3 1/2 by 5 1/2 in/9 by 14 cm. Beginning on a long side, roll the dough up tightly, forming it into a little loaf. Pinch the seam together. Shape the dough into a rope by rolling it against the work surface with your palms and applying mild pressure, working from the center of the dough out to the ends. If you need more friction, spray the counter with a little water from a squirt bottle or drizzle a few drops of water and spread it with your hand. Once you can feel that the dough rope doesn't want to stretch any farther (usually when it is between 12 to 16 in/30.5 to 40.5 cm long), set it aside to rest and begin shaping another piece in the same manner. Repeat this process with the remaining pieces of dough.
  • Return to the first dough rope and continue rolling it out to a length of 24 to 28 in/61 to 71 cm, leaving the center about 1 in/2.5 cm in diameter and tapering the ends thinly by applying a little more pressure as you work your way out. Position the dough rope into a U shape, with the ends pointing away from you. Holding an end in each hand, cross the ends about 3 in/7.5 cm from the tips and then cross them again. Fold the ends down and press them into the U at about 4 and 8 o'clock, allowing about 1/4 in/6 mm of the ends to overhang. Place the pretzel on one of the prepared baking sheets and cover it with a damp towel. Repeat this process with the remaining dough, spacing out the pretzels on the baking sheets at least 1 in/2.5 cm apart and covering them with a damp towel.
  • Allow the covered pretzels to rise at warm room temperature until they have increased in size by about half, 20 to 30 minutes. (The pretzels can be refrigerated at this point, covered tightly with plastic wrap, for up to 8 hours before dipping and baking them.)
  • At least 20 minutes before baking, position one rack in the upper third and another rack in the lower third of the oven and preheat it to 500°F/260°C/gas 10.
  • Dipping:
  • Prepare the lye solution or baked baking soda solution.
  • Use a large skimmer to gently dip the pretzels in the lye or baked baking soda solution, one or two at a time. Leave them in the solution for about 20 seconds, carefully turning once after 10 seconds. Remove the pretzels from the liquid, drain, and return them to the baking sheets, spacing them at least 1 in/2.5 cm apart. If the ends come detached, simply reposition them. Repeat with the remaining pretzels.
  • Topping and baking:
  • Use a sharp paring knife or razor blade to cut a slit about 1/4 in/6 mm deep in the thickest part of each pretzel (the bottom of the U). Top them as you choose, if desired. Bake the pretzels until they are deep mahogany in color, 8 to 12 minutes, rotating the pans from front to back and top to bottom halfway through the baking time. Transfer the pretzels to a rack to cool for 10 minutes before serving. The pretzels are best enjoyed the day they are made, ideally warm from the oven or within an hour of being baked.
  • Storing:
  • To store the pretzels, allow them to cool completely and then wrap each one individually in plastic wrap. Store them at room temperature for up to 2 days, or put the plastic-wrapped pretzels in a resealable plastic freezer bag and freeze them for up to 1 month. Reheat the pretzels in a 350°F/180°C/gas 4 oven for about 5 minutes, or for 10 to 12 minutes if frozen.


Authentic German Pretzels image

No recipe out there was authentic, so I developed my own and it is 100% authentic in colour, taste and texture.

Provided by chris210

Time 2h

Yield Makes Breads

Number Of Ingredients 12

1 kg Plain White Flour (around 9 - 12 % protein)
260 ml milk (lukewarm)
260 ml water (lukewarm)
80 g Butter (unsalted)
1 tbsp malt extract (liquid or dried, or brown sugar)
2 tsp fast action dried yeast (or 42g fresh if using)
2 tbsp Salt (unrefined)
1 L Water
3 tbsp Baking Soda (or lye if your using it)
Unrefined salt (Rock/ sea salt) or cheese & ham cubes


  • Add 100g of flour flour, all the yeast and the water into a bowl. Mix, cover with cling-film and leave in a warm place for 5 hours + to create the yeast flavour. After that, add the rest of the flour, salt, milk, malt extract and melted butter. Mix and kneed the mixture to make a firm dough (around 10 minutes) and leave for approx 1 and a half hours or until a point pushed in gentle springs back.
  • When ready, knock the dough back and start forming shapes. The easiest is to make batons around 2cm thick. If feeling adventurous, try the traditional shape. Roll the dough out to be a long (40 cm) rope with the middle 5cm bulged to a diameter of around 3 cm, tapering to the ends being around 0.75 cm thick. Bring the two ends together about 5 cm in, overlap them, twist, and bring back to go over the main body. Almost like tying a knot. Leave for 30 minutes uncovered in a warm room to rise and develop.
  • In the meantime bring the 1.5 litres of water to the boil in a large pot (around 20cm diameter) and add the baking soda. If you can find food grade sodium hydroxide (lye) use that at 3-4 tbs per litre, but be VERY careful and DO NOT let children near it. ALWAYS wear gloves and eye protection, or do as I do and go nowhere near it!
  • Once the dough has risen, place the trays next to a cold window with some wind blowing. A fan can be used if there is no breeze. This develops a skin on the pretzels which gives that special chewy texture. Once done drop the shaped dough into the boiling solution (one at a time) until they float (about 5 second), fish out with a fish slice (or similar) and lay on a baking tray lined with baking paper. Sprinkle with sea salt (lightly at first, you find your own taste preference later) and slash the dough to a depth of around 1cm in the thick part at the top-back. If you want to top with cheese, leave off the salt, and add the cheese once the pretzel is baked, so 5 to 10 minutes extra in the oven later.
  • Add the baking sheets to the 200C oven for around 16 minutes, until a nice deep bready brown is seen on the pretzels. Don't go for gold or chestnut, go for brown, the flavour goes with it!
  • Remove from the oven and allow to cool completely on a wire rack. They taste good warm, but better when cooled and crisped. Great for eating with beer, on the go, with friends, or cut open and used as the base for cheese on toast.


Papa Drexler's Bavarian Pretzels image

Fun to make, traditional pretzels are great with a nice mug of beer!

Provided by Tim Drexler

Categories     Bread     Yeast Bread Recipes     Pretzel Recipes

Time 35m

Yield 6

Number Of Ingredients 10

3 cups all-purpose flour, divided
1 tablespoon active dry yeast
1 teaspoon white sugar
2 tablespoons butter, softened
1 ⅓ cups water
¼ teaspoon salt
3 tablespoons baking soda
3 cups water
2 tablespoons butter, melted
1 tablespoon coarse sea salt, or to taste


  • In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
  • Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
  • Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
  • Bake in the preheated oven until golden brown, 8 to 10 minutes.

Nutrition Facts : Calories 304 calories, Carbohydrate 49.2 g, Cholesterol 20.4 mg, Fat 8.4 g, Fiber 2.1 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 2800.8 mg, Sugar 0.9 g


Evelyn's German Pretzel Recipe image

This is an authentic German pretzel recipe for my neighbor who is from Germany. Weigh (on a scale) the flour, butter, and salt. Use a cold lye bath -- 50 g food grade lye and 1250 ml water (can be saved and reused) or boiling baking soda bath (2 tablespoons Baking Soda and 1 litre water, bring to boil) before baking. Prep time includes rise time. AWSOME!!!!

Provided by MMinMI

Categories     Yeast Breads

Time 2h15m

Yield 12 pretzels, 12 serving(s)

Number Of Ingredients 7

500 g flour
1/2 ounce quick-rising yeast (2 packages)
10 g salt
1 teaspoon sugar
50 g unsalted butter, soft
200 ml warm water
50 ml milk


  • Mix dry ingredients together. Add liquid ingredients and mix on medium speed in Kitchen Aid Mixer until a ball forms.
  • Let dough rise until double in size -- about one hour.
  • Form into pretzel shapes, sticks or rolls.
  • To shape pretzels, roll dough (about 2 ounces) into an 18 inch rope (leave the middle a little fatter than the ends), form into a circle with about a 2 inch tail on each end, twist the cross over twice, fold in half, and press the end of the tails into the circle.
  • Refrigerate pretzels for about 10 minutes, let rolls or sticks rise for 10-15 minutes.
  • Dip in Lye bath for 10 seconds or boiling baking soda mixture for 30 seconds. Place on parchment lined cookie sheets. Slit with a sharp knife or razor blade. Sprinkle with pretzel salt.
  • Bake at 400 for 10-15 minutes.

Nutrition Facts : Calories 189, Fat 4, SaturatedFat 2.3, Cholesterol 9.5, Sodium 327.2, Carbohydrate 32.8, Fiber 1.4, Sugar 0.5, Protein 4.9

More about "authentic german pretzels recipes"

bavarian-pretzels-authentic-german-pretzel image
2018-02-09 Let the pretzels rise uncovered for 30 minutes in a warm place. In the meantime preheat the oven to 390°F (200°C) with a baking sheet inside in …
4.7/5 (19)
Total Time 2 hrs 20 mins
Category Bread
Calories 225 per serving
  • In the bowl of a stand mixer fitted with the dough hook attachment combine lukewarm milk, water, and brown sugar. Stir together with a fork then sprinkle instant (or active dry) yeast on top. Give it a swirl with the fork and let sit for about 5 minutes until foamy.
  • Add flour, melted butter, and salt to the bowl with the yeast and knead for 5 minutes until the dough is smooth and elastic. Cover bowl with plastic wrap put it in a warm place and let the dough rise until doubled (about 1 hour).
  • Punch down the dough and divide it into 8 equally sized pieces. Roll each piece into a 16-inch (40cm) long rope, the middle part (about 2 inches or 5 cm) should be bulged to a diameter of about 1.2 inches and the ends should be thinned out to about 0.3 inches (0.75 cm).

2021-10-30 When I first moved to the United States in 2009, I started to terribly miss the German way of eating! I still miss a nice weekend brunch with crusty Brötchen and pastries, Döner Kebab and German cake and coffee time at 3 p.m.! So I decided to educate my fellow American friends by writing about German customs and food in an approachable way ...

2021-01-25 Line a baking sheet with aluminum foil and spread out 2/3 cup of baking soda in an even layer. Bake for 1 hour at 250°F. Dissolve all of the baked baking soda in 2 cups of water. Dip the unbaked pretzels for 3 minutes and rinse with cool water. Brush with the egg wash, sprinkle with salt, score and bake as usual.

2020-10-19 In the bowl of stand mixer fitted with a dough hook, add the warm water and stir in malt syrup or brown sugar. Add in the yeast and stir to dissolve. Set aside for 5 minutes to proof or until foam starts to form on the surface of the liquid. Add the flour, melted butter, salt, and malt powder to the bowl.

2022-05-09 Bauernbrot – literally ‘farmer’s bread’ is an excellent introduction to the art of making sourdough. This has a tight, dense crumb, perfect for making delicious sandwiches. The combination of white and rye flour makes this a gateway to heavier breads. 13.

2021-03-12 Allow the pretzels to rise on the counter for 30 minutes uncovered, and then refrigerate for 30 minutes uncovered. The cold dough, as well as the slightly dried skin, allow the pretzel to hold its shape in the lye bath. Preheat the oven to 450F. Get set up for the lye bath. Wear gloves, a long shirt, and safety glasses.

To make enough wash for one batch of pretzels, dissolve 1 ounce (about 2 tablespoons) food-grade lye in 1 quart of warm water (add the lye to the water, not the other way around). Wear gloves and goggles while using this wash; lye can burn if …

2021-12-03 Authentic Bavarian Pretzel Recipe (Laugenbrezeln) Bavarian pretzels are jumbo-sized, golden brown snacks with a crisp outer shell and a soft, pull-apart center. Their brown exterior and distinct flavor come from sodium hydroxide (lye) exposure immediately before baking. Step 1: Proof the Yeast The first thing you’ll want to do is proof your yeast.

2013-03-17 Bring the 10 cups of water and the baking soda to a boil in a large pot. Preheat the oven to 450 F (225 C) Line two baking sheets with baking paper, and grease the paper. Divide the dough into 8 equal size balls, then roll each one out into a 2 ft (24 cm) long rope. Form a U shape with each rope, then cross the ends down to form a pretzel shape.

Using a sharp knife or lame, slash each pretzel horizontally across its base. Sprinkle the pretzels with coarse sea salt, kosher salt, or pretzel salt, if desired. To bake the pretzels: Bake for 14 to 16 minutes, or until the pretzels are well-browned. Remove them from the oven, and cool on a …

This authentic German recipe stems from Bavaria, where the famous Munich Oktober... #howtomakepretzels #stayathome #bakewithmeWant to know how to make pretzels?

2019-11-26 Preparation of Homemade Pretzels: Sift the flour into the mixing bowl of your stand mixer with a kneading hook attached. Add sugar, salt, and yeast to it and mix with a spoon. Mix the melted butter with the lukewarm water and add it to the mixing bowl. Knead for about six minutes on low speed.

2019-08-20 Place dough in a greased bowl, cover with a damp towel, and let rise until doubled, about 45 minutes. When dough has doubled, punch in down and knead a few times. Divide the dough into 12 even pieces. Roll each piece into a ball. Place balls onto a well-greased sheet of parchment or wax paper, about 2 inches apart.

2018-08-06 Allow pretzels to rest in the fridge uncovered for about 20 minutes. Fill a large pot ⅔ with water and heat water. Once the water boils, add the baking soda slowly to the water. Place pretzel on a slotted spoon and allow to float in the water …

2020-09-29 Move the dough to a large, lightly greased bowl, cover and let proof in the fridge for 8-24 hours. Shape: Divide the dough into 8 and shape into pretzels (see below). Proof. Let the pretzels double in size. Baked baking soda bath: In a large sauce pan, very carefully heat up the baked baking soda with water. Dip.

Makes 12 pretzels or 10 rolls Ingredients: 6 tablespoons (108 grams) baking soda ½ cup (120 milliliter) lukewarm water 1 teaspoon (4 grams) granulated sugar 1 tablespoon (10 grams) active dry yeast ¾ cup (180 milliliter) lukewarm milk 2 tablespoons (28 grams) soft butter 3½ cups (455 grams) all-purpose flour, divided 1 teaspoon (6 grams) salt

Apr 30, 2020 - No recipe out there was authentic, so I developed my own and it is 100% authentic in colour, taste and texture.

Considered an iconic symbol of Germany, the pretzel is a type of traditional baked good that is made by combining flour, salt, malt, yeast, and water. The resulting dough is then shaped into a well-known knotted shape of a pretzel before it is baked. Pretzels are often dipped in a lye solution ( natronlauge in German) before they are baked, and ...

Directions Step 1 In the bowl of a standing electric mixer fitted with the dough hook, combine the 3 3/4 cups of bread flour with the warm water, yeast, kosher salt and butter and knead at medium...

Add flour to large mixing bowl, make a deep well in the middle, add yeast and malted barley flour/sugar, then pour warm milk over it. Let stand for about 10 mins. Add remaining ingredients and work into a smooth dough. Cover the bowl and let the dough rise in a warm spot for about 1 hour or until double in size.

1-1/3 cup warm water 1/8 tsp sea salt 4-1/2 cups flour 2 tbsp baking soda Instructions Preheat oven to 400°F. In a bowl, dissolve yeast in 1/8-cup warm water. Stir in remaining warm water, salt, and flour. Knead dough until smooth and elastic. Dough does not need to rise. In a saucepan, measure 2 tablespoons baking soda to each cup of water.

2020-04-26 Preheat oven to 450 F. Heat 1 cup water in a small saucepan. In a large deep pot or skillet, stir the baking soda in 2 quarts water and bring to a simmer over high heat. Reduce heat to medium. Using 2 slotted spoons carefully transfer 6 pretzels at a time to the simmering water for a total of 30 seconds.

2019-10-24 How To Shape Bavarian Soft Pretzels. Cut the dough in half and working with one piece at a time, roll dough into a 4′ rope, about 1″ thick. Transfer rope to the bottom edge of a large sheet of parchment paper, and keeping the center of the pretzel rope on the paper, pick up both ends, cross one end over the other, about 2″ from the ends, and twist; attach each end to …

Place baking sheets of pretzels in middle of oven and bake 20-25 minutes until pretzels turned a deep, golden brown. If you have a convection oven, after 20 minutes of baking you can bake on convect until done, 3-5 minutes. Remove from oven and place on cooling rack (s) Grab a good German beer, some mustard and enjoy!

Preheat oven to 450 degrees. Combine the cold water and food grade lye in a shallow glass baking dish. Flour your working surface and your hands and grab a ball of dough from the bowl, a little smaller than a tennis ball. Roll the dough into a 16″ strip, 3/8″ in diameter. Cross the pretzel and drop it into the diluted lye mixture.

Oktoberfest and Pretzel (German: Brezel) belong together like beer and wurst and here is how to bake an authentic German Pretzel in a few easy steps.Recipe L...

2021-02-04 Place the pretzels on a baking sheet lined with parchment paper. Cover with a damp tea towel again and let them rise for another 20-30 minutes. Pre-heat the oven to 220c/425F/Gas Mark 7. In a large pot, combine 2 litres of water, the bicarbonate of soda and the brown sugar. Bring to the boil. Reduce to a simmer.

2022-03-19 Mix flour and salt together in bowl of stand mixer. Make a well in the center. Set aside. In a 2c liquid measuring cup, or small bowl, add yeast and sugar.

2022-02-02 The following recipe was created by a woman who spent some time as an au pair in Germany, and wanted to recreate the delicious, authentic pretzels she so loved to eat during her travels. Her recipe looks delicious, and its base can be used for many other types of breads. If authentic German pretzels can be made safely with baking soda and still ...

2021-03-12 Brie, Camembert, blue, Gruyere, and Swiss cheeses with grapes, butter, radishes, pretzels, rolls, and bread – this board is a smorgasbord of appetizers! Each element in this German cheese board is guaranteed to satisfy your taste buds. They’re great either on their own or eaten together. 3. Limburger Cheese Salad.

2020-06-11 Lightly grease a baking sheet (don’t line with parchment – the pretzels will stick). Preheat the oven to 220C (fan if available)/425F/gas 7. 6. Drop the chilled pretzels into the water, at most two at a time, for 30 seconds or until they float. …

Bavarian Pretzels (Bretzels) Recipe | Miss Mustard Seed great Jan 25, 2022Roll each piece into a rope and twist into a pretzel shape. Poach pretzels two at a time for 2-3 minutes each, flipping halfway through.Gently remove pretzels with a slotted spoon and place on parchment-lined baking sheets.Whisk egg yolk and 1 tsp water to make an egg wash.

Combine dry ingredients in bowl except for last 2 cups of flour. Mix at Speed #2. Add wet ingredients (water, egg and lard), then slowly add last 2 cups of flour. Continue mixing until bread dough consistency is complete. If necessary, add a small amount of water or flour to achieve this tacky bread dough consistency.

2021-01-26 Prep: Preheat oven to 360°F. Make "brine": Combine 1 quart of water, baking soda and salt in a high-sided pot. Bring to a boil, then take off the heat. Dip pretzels: Using a slotted spoon, dip each pretzel into the solution for 15-20 seconds, making sure it's fully submerged.

2022-04-09 15 grams brown sugar, 4 grams active dry yeast, 275 milliliters water. Sift together the flour and salt, and add in the butter and the bubbly yeast mixture. Knead the dough on the low setting for 8 to 10 minutes using the dough hook. 500 grams all-purpose flour, 10 grams sea salt, 30 grams butter.

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Schupfnudeln (German Potato Noodles) German Potato Noodles – also known as Schupfnudeln – are a versatile dish. Simple to make with a combination of a little mashed potato, egg, and flour, these long-shaped noodles can be served both sweet or savory. We like them pan-fried in butter with some chopped parsley.

2022-03-08 Preheat the oven to 425 F. Fill a large pot ⅔ with water and heat to boiling. Once the water boils, add the baking soda slowly to the water. With a slotted spoon add 1 roll at a time into the water bath. Turn after 10 seconds for about 5 more seconds. If the roll does not float, leave in for 15 seconds total. Remove, place the rolls back on ...

2014-02-08 Heat a baking stone in an oven to 500°. Stir together syrup, yeast, and 1½ cups warm water in a large bowl, and let sit until foamy, about …

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