German Pretzels

Pretzels (1 of 1)
 
Who doesn’t like pretzels? I mean, real ones! Fresh and crispy on the outside, delicate and fluffy inside….Mmmmmm.  There is something comforting about them, maybe because they bring back fond memories from my childhood. My mom used to buy them for me. They were a little different – still looking for this recipe – but, these are great too.
Be careful!!! The hardest thing about these pretzels will be not eating them all by yourself…

 
  •  375ml luke warm water
  • 1 tbsp sugar
  • 2 tsp salt
  • 7g active dry yeast
  • 740 – 750g plain white flour
  • 56g melted butter – cooled

 

Additionally:

  • 2l water
  • 2 tbsp baking soda – in original recipe: 5tbsp, but that amount can make pretzels taste a bit ‘metallic‘.
  • Salt, seeds (sunflower, sesame, flax, poppy etc.), chopped nuts or cinnamon sugar (3tbsp of sugar +1tbsp cinnamon) – to sprinkle pretzels.
  • If you are choosing a sweet option with cinnamon, you’ll need a little bit of melted butter to brush pretzels before rolling them in the sugar.
  • 1 egg mixed with 1 tbsp of milk – egg wash

 

I make my pretzel dough in my Kenwood K-Mix – standing mixer, with a hook.

If you don’t have one, you can easily do it by hand.

Put water, sugar and yeast into a bowl and set aside for 5 min until mixture begins to foam.

In a second, large bowl, mix flour with salt. Add water with yeast and melted butter. Mix all ingredients together and plop on a floured working surface. Knead for about 10 minutes. Dough will be sticky, but don’t add any additional flour unless dough is still very sticky after 10 minutes of kneading. Dough is ready once it’s smooth, shiny and pulls away easily from your hands.

If you are using a standing mixer, mix the dough using the hook attachment form about 5 minutes, until dough pulls away from the bowl.

Put the dough into a fresh, oiled, big bowl. Cover with cling film and leave it in a warm place to proof for 1,5 hours until doubled in size.

Preheat the oven to 230C. Line 2 baking sheets with parchment paper. Set aside.Bring 2l of water and the baking soda to a rolling boil in an wide saucepan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 to 10 equal pieces.
I usually weigh the whole lot, and than calculate the exact weigh of each piece.
Roll out each piece of dough into a 60 cm rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined baking sheet.Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula.
Return to the baking sheets, brush the top of each pretzel with the egg wash and sprinkle with a topping of your choice.
Leave sugar/cinnamon pretzels with no topping, you’ll roll them in some sugar after baking.
Pretzels don’t need second proofing, don’t leave them waiting – bake immediately.
Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Sweet pretzels – brush with melted butter straight after taking them out of the oven. Roll in cinnamon sugar. Cool.
Enjoy!
Pretzels_prep (1 of 1)Pretzels_tray (1 of 1)

 

Pretzels_basket1 (1 of 1)

 

 

Recipe source:  http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe.html

 

 

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