German Pretzels Recipes

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HOMEMADE GERMAN PRETZELS



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

Steps:

  • 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)



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

Steps:

  • 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 STYLE SOFT PRETZEL



German Style Soft Pretzel image

I used many different sources to develop this recipe including the expertise of Stephen Block who sends out a cooking newsletter called Kitchen Project based on German heritage recipes.

Provided by Mama Cee Jay

Categories     Yeast Breads

Time 1h25m

Yield 6 large pretzels, 6 serving(s)

Number Of Ingredients 10

1 lb unbleached all-purpose flour (substitute bread flour)
2 tablespoons vital wheat gluten (not necessary with bread flour)
1 tablespoon brown sugar
2 teaspoons fine sea salt
1 tablespoon instant yeast
9 ounces warm water
boiling water, in a medium heatproof bowl or saucepan
1 tablespoon baking soda
1 tablespoon sugar
2 tablespoons coarse salt (more or less according to your preference)

Steps:

  • To make in food processor or large mixer: combine flour, gluten, brown sugar, salt, yeast. Add water until dough ball is formed. (This will take much longer in a mixer than a food processor.) Remove from bowl and knead by hand for 2-5 minutes until dough ball is smooth.
  • If you have an extra day, place dough in covered bowl into refrigerator for 8-24 hours; bring to room temperature before rolling out (approximately 25 minutes).
  • If making the same day, allow dough to sit on counter top for 5-10 minutes before proceeding.
  • Preheat oven to 450 degrees Fahrenheit. Boil water for dipping pretzels.
  • Divide dough into six pieces and roll each piece into long thin pieces approximately 24" long. Take each piece and shape into upside down U. Lift up the ends and form a twist in the middle section of the piece. Bring the ends to the top of the pretzel and press into the dough. Proceed with shaping each piece.
  • Add baking soda and sugar to boiling water. With large slotted spoon, dip each pretzel into the water solution for 5 seconds. Place on baking sheet lined with parchment paper and sprinkle with coarse salt. Place baking sheet in oven and reduce heat to 425 deg F and bake for 10 minutes. Then turn the sheet and bake for another 10-15 minutes until all pretzels are nicely browned.

Nutrition Facts : Calories 298.1, Fat 0.8, SaturatedFat 0.1, Sodium 3731.1, Carbohydrate 62.8, Fiber 2.5, Sugar 4.5, Protein 8.6

AUTHENTIC GERMAN PRETZELS



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

Steps:

  • 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



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

Steps:

  • 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

GERMAN PRETZELS (LAUGENBREZELN)



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

Steps:

  • 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

GERMAN PRETZELS



German Pretzels image

This recipe comes from www.germanculture.com & is posted here to help fill out my German contribution to the ZWT6. Preparation time does not include the several hours needed for the dough to rise twice.

Provided by Sydney Mike

Categories     Yeast Breads

Time 50m

Yield 12 pretzels, 12 serving(s)

Number Of Ingredients 7

1 (1/4 ounce) package active dry yeast
1 1/2 cups warm water
1/8 teaspoon salt
1 tablespoon granulated sugar
4 cups unbleached flour
1 egg
1 teaspoon coarse salt

Steps:

  • In a medium bowl, dissolve yeast in warm water, then add salt & sugar to the yeast mixture.
  • Blend in the flour & knead the dough until smooth, about 7 or 8 minutes.
  • Cover & let dough rise for 1 to 1 1/4 hours or until double in bulk.
  • Grease several cookie sheets, then punch dough down & cut it into 12 pieces.
  • Slightly beat the egg & set aside.
  • Roll each piece of dough into a thin rope about as round as your little finger, then twist each into pretzel shapes before placing them on a greased cookie sheet.
  • Using a pastry brish, coat the top of each pretzel with the beaten egg & sprinkle with coarse salt, before allowing the pretzels to rise until almost double in bulk.
  • Preheat the oven to 425 degrees F & bake the pretzels for 10 to 15 minutes, or until browned.
  • Best if eaten while stlil warm, but if allowed to cool, store in an airtight container.

Nutrition Facts : Calories 163.6, Fat 0.8, SaturatedFat 0.2, Cholesterol 15.5, Sodium 226, Carbohydrate 33.1, Fiber 1.3, Sugar 1.2, Protein 5.1

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From savorynothings.com


BAVARIAN PRETZEL | TRADITIONAL GERMAN PRETZELS (LAUGENBREZEL)
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 …
From thefreshcooky.com


21 POPULAR GERMAN APPETIZERS - INSANELY GOOD RECIPES
2021-03-12 2. Bavarian Cheese Board. 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.
From insanelygoodrecipes.com


BREZELN (GERMAN PRETZELS) - INTERNATIONAL CUISINE
2015-08-20 Ingredients. For the lye alternative1/3 cup baking soda. For the pretzels: 1 package 2-1/4 teaspoons active dry yeast. 1/2 cup warm water between 100 and 115 degrees. 1 tablespoon barley malt syrup or 1 tablespoon firmly packed dark brown sugar. 3-1/4 cups unbleached bread flour.
From internationalcuisine.com


BAVARIAN PRETZELS | GERMAN PRETZELS | EAT THE LOVE
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.
From eatthelove.com


AUTHENTIC GERMAN PRETZEL RECIPE - GET LOST TRAVEL BLOG
2021-02-04 Instructions. Place the warm water in a large bowl and sprinkle in the yeast. Leave to sit for 5 minutes. Stir in 2 cups of the flour, plus the sugar and the salt. Stir well before adding another 1/2 cup of flour. Knead the dough on a floured surface for 5-8 minutes.
From getlost.blog


SOFT PRETZEL BUNS - ALL TASTES GERMAN
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.
From alltastesgerman.com


GERMAN PRETZEL RECIPE - BAVARIAN PRETZEL RECIPE
Sift the flour in a bowl. In a small separate bowl dissolve the yeast and sugar in 150 ml lukewarm water. Add the flour, salt and soft butter and knead. On a slightly floured surface shape the dough into a roll. Cut into 6 equal pieces. Shape every piece into …
From tasty-german-recipe.com


GERMAN-STYLE SOFT PRETZEL RECIPE – BROD & TAYLOR CANADA
Preheat the oven. Turn the oven to 400 °F / 205 °C and allow to preheat. Shape the pretzels. Lightly dust the two Proofer-sized sheet pans with flour. Starting in the middle and using a fair amount of pressure, roll the cylinders into ropes with your hands, until they reach a …
From ca.brodandtaylor.com


AUTHENTIC BAVARIAN PRETZEL RECIPE - ALL TASTES GERMAN
2018-08-06 Place pretzel on a slotted spoon and allow to float in the water mixture for about 10-30 seconds on each side. Remove, place the pretzel on a with parchment paper lined or greased baking sheet. Sprinkle immediatley with coarse salt. Repeat with the rest of the pretzels. Place the pretzels into the cold oven and set the temperature to 425F.
From alltastesgerman.com


AUTHENTIC HOMEMADE GERMAN PRETZELS - COMFORTABLE FOOD
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.
From comfortablefood.com


AUTHENTIC BAVARIAN PRETZEL (LAUGENBREZELN) RECIPE
2021-12-03 Step 2: Make Pretzel Dough. Combine your dry ingredients in a large mixing bowl (bread flour, table salt, diastatic malt powder). When the components are thoroughly mixed, you’ll want to add your wet ingredients (warm water, butter, yeast mixture). You can whisk these elements together by hand or use a standing mixer.
From edelweissbakeryfl.com


HOMEMADE GERMAN PRETZELS: SOFT PRETZEL RECIPE - WEST VIA MIDWEST
2020-04-02 Preheat oven to 450 degrees. Bring a large pot of water to a boil. A little bit at a time to avoid the water overflowing add the baking soda. -4 at time, add pretzels to water for 30 secs on each side. Remove from water and place on baking sheet.
From westviamidwest.com


GERMAN BEER SOFT PRETZELS - THIS JESS
2022-02-11 Oil a large bowl and transfer the dough in a ball to the bowl. Cover with plastic wrap and let sit for 1 hour, or until doubled in size. Preheat the oven to 450°F. Line 2 half-sheet baking trays with parchment paper and set aside. Bring 10 cups of …
From thisjess.com


GERMAN SOFT PRETZEL RECIPE — ANITA'S ORGANIC MILL
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.
From anitasorganic.com


SOFT PRETZEL BRAIDS / PRETZEL ROLLS ⋆ MY GERMAN RECIPES
2021-09-25 In a large bowl, fill in the cold water. 965 g Water. Carefully and slowly add the Sodium Hydroxide, stirring it in without spilling anything. 38 g Sodium Hydroxide, Food Grade. Remove the pretzel braids from the fridge and one after another, carefully put them into the lye, using a slotted spoon.
From mygerman.recipes


TRADITIONAL GERMAN PRETZEL RECIPE MADE WITHOUT LYE - WOMAN'S …
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 ...
From womansworld.com


GERMAN SOFT PRETZELS (LAUGENBREZEL) - OLIVIA'S CUISINE
2015-09-21 Prepare 2 (or 3) large baking sheets by spraying them with nonstick cooking spray. In a large pot, over medium high heat, combine 8 cups of water, the baking soda, beer and brown sugar. Bring to a boil and then reduce to a simmer. Boil the pretzels, one at a time, for about 30 seconds or until they float.
From oliviascuisine.com


GERMAN SOFT PRETZEL STICKS RECIPE - GRANT ACHATZ | FOOD & WINE
Step 1. In a large bowl, stir the brown sugar into 2 cups of warm water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. Stir in the vegetable oil and ...
From foodandwine.com


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