HOMEMADE GERMAN PRETZELS
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
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)
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
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
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
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
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
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
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 - 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
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
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
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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- 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 speed until the flour is evenly moistened, 2 minutes. Increase the speed to high and knead until a smooth, elastic dough forms around the hook, 8 minutes.
- Transfer the dough to a lightly floured surface. Cover loosely with a dry kitchen towel and let rest for 5 minutes. Cut the dough into 8 equal pieces and form each one into a ball. Cover the dough balls with the towel and let rest for another 5 minutes.
- On an unfloured surface, roll each ball of dough into an 18-inch-long rope, tapering them slightly at both ends. To shape each pretzel, form the rope into a U shape. Cross the ends over each other twice to form the twist, then bring the ends to the bottom of the U and press the tips onto it. Arrange the pretzels on 2 large baking sheets lined with parchment paper and let stand uncovered in a warm place for 45 minutes, or until slightly risen. Refrigerate the pretzels uncovered for at least 2 hours or overnight.
- Preheat the oven to 400°. While wearing latex gloves, long sleeves and safety goggles, fill a large, deep ceramic, plastic or glass bowl with the lukewarm water. Carefully add the lye (always be sure to add lye to water, never the other way around) and, taking care not to splash, stir the solution occasionally until all the beads have fully dissolved, about 5 minutes. Using a slotted spatula, gently lower a pretzel into the solution for 15 seconds. Carefully turn the pretzel over and soak it for another 15 seconds. With the spatula, remove the pretzel from the lye solution and return it to the baking sheets.
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- Uncover the bowl and, using a bowl scraper or spatula, run the scraper or spatula down the inside far wall of the bowl. Bring the dough up from the bottom of the bowl and fold it over on top of itself. Turn the bowl 90° and repeat; repeat twice more (for a total of four times), turning the bowl 90° each time. This process, which helps develop the dough, is called a fold. Re-cover the bowl, and let the dough rise for another 45 minutes.
- Gently deflate the dough and divide it into 10 pieces; each will weigh about 100g. Shape each piece into a rough log, cover, and let rest for about 20 minutes; this rest will make the pretzels easier to shape.
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