German Pretzels
You will love the distinct flavor and color of authentic German pretzels
Servings: 14 pretzels
Calories: 190kcal
Cost: $9
Ingredients
- 3.5 cups or 500 g flour
- 1 ⅙ cups or 300 g lukewarm milk
- 2 tsp dry yeast
- 1 TBSP malted barley flour or sugar
- 2 tsp or 10 g salt
- 3 TBSP or 40 g of soft butter
- food-grade lye
- coarse pretzel salt
Instructions
- Add flour to large mixing bowl, make a deep well in the middle, add yeast and malted barley flour/sugar, then pour warm milk over it. Let stand for about 10 mins.
- Add remaining ingredients and work into a smooth dough. Cover the bowl and let the dough rise in a warm spot for about 1 hour or until double in size.
- Measure out dough of about 3 oz/85 g each and roll into long shapes. Then form into pretzels: roll out into long strands of about 18 inches with a thick part in the middle. Form strand into a U. Fold the ends over once and once more. Bring ends back and press into pretzel body. Repeat until all the dough balls are shaped into pretzels.
- Add 1 liter/quart of water to a pot, THEN add 1 oz of food grade lye or 1/4 cup of baking soda. Heat over medium heat until hot but not boiling. Preheat the oven to 435˚F.
- Freeze the pretzels on a baking tray for about 15 mins or place in the refrigerator for about 1 hour until firm.
- Take pretzels out of freezer or refrigerator. With a slotted spoon and one by one dip the pretzels into the hot lye/baking soda bath for up to 30 sec. Place back onto baking sheet.
- Cut each pretzel horizontally at the thickest part. Sprinkle each pretzel with coarse pretzel salt.
- Bake at 435˚F for 13-17 mins or until nice and brown. Let them cool on a cooling rack.
- Enjoy with butter and/or with (white) sausage or your favorite sides!
Nutrition
Calories: 190kcal
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