Papa Drexlers Bavarian Pretzels Recipes

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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

BAVARIAN-STYLE SOFT PRETZELS



Bavarian-Style Soft Pretzels image

These pretzels, called laugenbrezeln, take a bit of planning and time. But they only spend a quarter-hour in the oven, filling the kitchen with a lovely smell, and then you have soft, warm, salty pretzels that you made yourself. What's that worth? A lot.

Provided by Julia Moskin

Categories     project, appetizer, side dish

Time 1h30m

Yield 12 pretzels

Number Of Ingredients 7

1 tablespoon barley malt syrup or dark brown sugar
2 tablespoons lard or softened unsalted butter
2 tablespoons instant yeast
6 cups (about 30 ounces) bread flour
1 tablespoon plus 1/2 teaspoon kosher salt
Food-grade lye, for dipping (see note)
Coarse sea salt or pretzel salt, for sprinkling (do not substitute kosher salt)

Steps:

  • In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.
  • Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.
  • Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat "belly," at about 4 o'clock and 8 o'clock. Then gently spread out "shoulders" of pretzel. Transfer shaped pretzels to an ungreased baking sheet. (Alternatively, form each piece into a round or oval to make laugenbrötchen, rolls.)
  • Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.
  • Heat oven to 425 degrees. In a deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet.
  • Sprinkle pretzels with salt. Bake about 15 minutes or until deep brown. Remove to a rack and serve warm.

BAVARIAN PRETZELS



Bavarian Pretzels image

Found this on another on-line recipe channel and looks so good with great reviews. I've been looking for the perfect soft pretzel recipe that we used to enjoy in Germany at the request of my DGS and hoping this will fit the bill- sure looks like it. I've found several other recipes with this title but this is a little differant. As an update: Finally got around to making this and have to admit to them not coming out real pretty (just look at my photo) just didn't have the knack for twisting them and had trouble getting them into and out of the hot water, but the taste was really good. Maybe with practice they might look better!!!

Provided by Bonnie G 2

Categories     Low Protein

Time 35m

Yield 6 pretzils, 6 serving(s)

Number Of Ingredients 10

3 cups all-purpose flour, divided
1 tablespoon active dry yeast
1 teaspoon white sugar
2 tablespoons butter, softened
1 1/3 cups water
1/4 teaspoon salt
3 tablespoons baking soda
3 cups water
2 tablespoons butter, melted
1 tablespoon coarse sea salt (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.
  • 2. 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.
  • 3. 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.
  • 4. Bake in the preheated oven until golden brown, 8 to 10 minutes.

Nutrition Facts : Calories 304.6, Fat 8.4, SaturatedFat 5, Cholesterol 20.4, Sodium 3213.2, Carbohydrate 49.2, Fiber 2.2, Sugar 0.9, Protein 7.3

BAVARIAN PRETZELS/ PRETZEL ROLLS (LAUGENBREZELN)



Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln) image

This easy recipe is from one of my all time favorite bread making cookbooks Local Breads by Daniel Leader/ Lauren Chattman with the directions tweaked just a little. I usually double the recipe and have always had outstanding results.The dough can be refrigerated from 2-24 hours so I sometimes bake 1 batch and then save the rest of the dough for the next day so they are fresh. I mostly use the recipe to make pretzel rolls and often wrap the dough around hot dogs or sausages which are a favorite of my DS (Pretzel Dogs) *See note at bottom of instructions*. I occasionally add a little extra flour depending on the weather to get my dough as directed below. The dough should be a little moist/ sticky. Add only a tablespoon at a time if extra is needed. Please read the recipe through before starting. This recipe prints out as 2 pages for those that may want to set their print job to 2 sided :)

Provided by Brenda.

Categories     Breads

Time 3h30m

Yield 8 rolls/pretzels, 8 serving(s)

Number Of Ingredients 8

3 3/4-4 cups unbleached bread flour
3 tablespoons unsalted butter, chilled, cut into 1/4 inch pieces
1 1/4 cups warm water (70-78 degrees)
1 teaspoon instant yeast
2 1/4 teaspoons sea salt
1/3 cup baking soda (for boiling the rolls)
kosher salt (for topping) (optional)
sesame seeds (for topping) (optional)

Steps:

  • Place the flour in the bowl of a stand mixer.
  • Using the paddle attachment stir in the butter on low speed until it is evenly distributed and the texture of coarse cornmeal, 1-2 minutes.
  • Pour in the water and sprinkle on the yeast and salt.
  • Switch to the dough hook and knead on medium until very smooth and pliable, about 8-10 minutes.
  • Shape the dough into a ball and place in a large well oiled bowl.
  • Cover the bowl with plastic wrap and let stand in a warm place, (70-75 degrees) for about 1 hour until it has slightly expanded and risen to a dome.
  • Lightly oil a baking sheet, (I use parchment paper).
  • Turn the dough out onto an unfloured countertop and pat into a rough rectangle.
  • Cut the dough into 8 equal pieces.
  • At this point you can shape the dough into either pretzels or rolls.
  • Arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap.
  • Place the baking sheet in the refrigerator for 2-24 hours.The dough will not necessarily rise while refrigerated, but it helps them to hold their shape while handling.
  • Boiling and Baking:.
  • Preheat oven to 350 degrees F.
  • Bring 4 quarts of water to a boil in a wide 6 quart kettle, (I highly recommend you do not use a teflon coated kettle as I ruined my brand new Calphalon pot this way. The baking soda is acidic).
  • ***IMPORTANT- Add the baking soda slowly, (The water will bubble like crazy when you add the baking soda and can boil over furiously if added too fast).
  • Turn the heat down to a healthy simmer.
  • Add the rolls 1 at a time to the boiling water and allow each roll to rise to the surface before adding the next one. (I only make about 3-4 at a time).
  • After each roll has risen to the surface, let cook for about 20 seconds and then flip over with a slotted spoon and cook the other side for 20 seconds.
  • Remove the rolls from the water with a slotted spoon, draining them well and place on a freshly oiled baking sheet. (I use parchment paper). Repeat until all rolls have been boiled.
  • Sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 30-35 minutes.
  • When nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes.
  • If you have any leftover, place the rolls in a plastic bag and they will be good for about 1-2 days, (We have never had leftovers *wink*).
  • ****If making "Pretzel Dogs" simply flatten the piece of dough by hand into a rectangle (Step 10) big enough to accomodate your hot dog (I pat the hot dog dry with paper towels first). Place hot dog on long side of dough rectangle and roll up tucking in the sides and pinching the seams so they are well sealed. Continue with/to step 11.

Nutrition Facts : Calories 274.9, Fat 5.5, SaturatedFat 2.9, Cholesterol 11.4, Sodium 3209.1, Carbohydrate 47.2, Fiber 1.9, Sugar 0.2, Protein 8.3

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