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Authentic Pretzel Recipe Germany, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A pretzel is a baked snack prepared with a dough usually comprised of flour, yeast, sugar, butter, and water that is twisted into a specific pretzel knot. The preparation starts by gathering all the ingredients for the dough, then mixing and kneading them until a smooth dough is obtained, which is then divided into chunks that are rolled out and shaped into pretzels. Formed pastries are often dipped in lye (laugenbrezeln) or a baking soda bath, then sprinkled with some salt, and baked in the oven until brown. Besides salt, they can be topped with sugar, chocolate, cheese, cinnamon, nuts, and seeds. Numerous versions of the dish co-exist throughout Germany. In the region of Franconia, this pastry is often purchased sliced crosswise and coated in butter, or topped with some cheese or lunch meats. Swabian pretzels are thinner at the ends and have a high content of fat, while the Bavarian kind remains evenly thick throughout and incorporates a small amount of fat. In some ... Read more
Serve With
Cooking tips
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dough
Although all-purpose flour is often utilized in the preparation process, some suggest bread flour is a better option because it yields chewier pastries. It is important that the flour is high-protein. The dough should have quite low hydration, about 50 to 55%. After a period of vigorous kneading, some experts advise letting the dough rise three times (just after mixing, after dividing it into even ... Read more -
alkali
Only use food-grade lye. Since lye is a corrosive and dangerous substance, you need to exert maximum caution if you decide to work with it. Wear protective gloves and goggles when working with lye (long sleeves and closed-toe shoes are also recommended). Also, try not to inhale the fumes that arise from the bowl in the moments after the lye has been mixed with water. Cover your work surface with some ... Read more -
baking
The majority of the recipes instruct on baking the pretzels at temperatures between 190°C and 220°C (375°F to 430°F). -
serving
Soft pretzels are best eaten in the hours after baking but will hold up until the end of the day. They can be served with some butter, honey mustard dip, or beer.
Recipe variations
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New Year's Pretzels
Ready in 1h 10minThis festive recipe is adapted from the Diary of a Mad Hausfrau website (www.diaryofamadhausfrau.com). German tradition includes wrapping a 1 cent coin into aluminum foil and tucking it into the pretzel before baking. Whoever finds the coin is believed to have extra luck in the following year. Take the resting time into account when planning.
Bavarian Pretzels
PREP 25min
COOK 10min
RESTING 20min
READY IN 55min
This next recipe is adapted from the All recipes website (www.allrecipes.com).
Ingredients
Bavarian Pretzels
3 cups (360g) all-purpose flour, divided
1 tbsp active dry yeast
1 tsp white sugar
2 tbsp butter, softened
1 1/3 (320 ml) cups water
¼ tsp salt
3 tbsp baking soda
3 cups (720 ml) water
2 tbsp butter, melted
1 tbsp coarse sea salt, or to taste
Preparation
1
Bavarian Pretzels
Step 1/4
Mix a cup of flour, sugar, yeast, softened butter, and 1 1/3 cups (320 ml) of water in a big bowl. Leave the blend to rest for about 15 minutes until it starts to bubble. Add the salt, then slowly mix in the remaining flour. When the dough comes together, transfer it onto the work surface and knead until smooth and pliable, for approximately 8 minutes. Add more flour if necessary.
Step 2/4
Separate the dough into 6 pieces and leave them to rest for a few minutes. Roll the pieces into 15-inches (38cm) long strands. Loop and twist the strands into pretzels. Place the pretzels onto a baking tray.
Step 3/4
Set the oven to 450°F/230°C. Pour 3 cups (720 ml) of water into a saucepan and bring to a boil. Add the baking soda and remove it from the heat. Dunk the pretzels into the water solution for approximately 45 seconds, turning them once. Transfer the wet pretzels onto a greased baking tray.
Step 4/4
Coat the pretzels with melted butter, sprinkle with coarse salt, and then bake for 8 to 10 minutes or golden brown.
Other Variations
-
New Year's Pretzels
Ready in 1h 10minThis festive recipe is adapted from the Diary of a Mad Hausfrau website (www.diaryofamadhausfrau.com). German tradition includes wrapping a 1 cent coin into aluminum foil and tucking it into the pretzel before baking. Whoever finds the coin is believed to have extra luck in the following year. Take the resting time into account when planning.
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