With Oktoberfest currently going on, I thought I’d try my hand at German pretzels. Now, the *authentic* German pretzel recipe calls for a dip in a bath of lye. I’m not going to risk my health with a lye bath in order to enjoy pretzels. The much safer alternative is a baking soda bath.
|German pretzel recipe|
Authentic German Pretzel Recipe- printable recipe here
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 packet active yeast
- 1 1/2 cups warm water
- 1/2 cup baking soda
- 2 quarts water for bath
- coarse salt
- Add yeast to warm water. Let it settle for about 5 minutes. Then add the sugar and salt to the yeast and mix in.
- Add the yeast, sugar, and salt mixture to the flour. Mix together. I used the dough hook on my kitchenaid and mixed for about 5 minutes on speed #2. Let dough rest for 30 minutes.
- Cut dough into about 5-6 equal parts. Roll out on a clean surface. Don’t need to flour the surface, the dough shouldn’t stick. Roll the dough in a line until it is about 1/2 inch in diameter, and approx. 16 inches in length. Then, make a U shape, twist the ends at the top one time, and fold over.
- Place the baking sheet uncovered in the fridge for approx. 1 hour. This is key. This helps build a skin making it have that nice crust.
- Preheat the oven to 425 degrees F.
- Bring 2 quarts of water to boil. SLOWLY add in baking soda into the boiling water little bits at a time. *caution* this creates quite a bubbly reaction for a few seconds so stand back and don’t get burned! It will eventually simmer down after a few seconds. Then add more. You have been warned!
- Add the pretzels one at a time into the soda bath. Let it sit for about 10-20 seconds and then remove. Place on baking sheet.
- Sprinkle with coarse salt. Bake the pretzels for 12-15 minutes until golden brown. Move to a cooling rack. Grab some honey mustard, nacho cheese, or a slice of cheese and enjoy!
- To enjoy the next day, refrigerate and place in the toaster oven.
hint: I had only rolled out the dough to about 1 inch in diameter and 14-16 inches long and then folded. As you can see in the pictures, they puffed up quite a bit. I suggest making it even thinner, maybe about 1/2 inch. However, they still tasted fantastic!
Check out my other German pretzel recipes:
Cheesy Rosemary pretzel bites
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