Soft and tender, freshly baked pretzels. It is like taking a trip to Germany without stepping foot outside of your kitchen.
Pretzels are one of the first snack foods that I remember eating as a kid outside of my favorites (cucumber & bell peppers — don’t judge me, I’ve always loved my veggies, lol!). My parents would buy these massive five pound bags of pretzels and I used to love to grab a handful of them.
Well, not much has changed from my childhood days. I still love pretzels. Every time my husband and I go to Germany, I always have to get at least one during our trip. Hey, we even had pretzels served during our “Kaffee und Kuchen” (German for “Coffee and Cake”) on our wedding day. After our wedding we were still eating all of the leftover pretzels and you know what, they were still so good (thanks to our lovely local German bakery).
Plus, if you have not seen the episode of Mister Roger’s neighborhood when he goes to the pretzel factory, do yourself a favor and watch it. It inspires me and makes me smile today just as it did when I was a kid. Mister Rogers was a brilliant person, that I am still learning from to this very day. He had such a sincere compassion and love for people and also for pretzels too!
Well, as you can see, I am a pretzel fan to say the least. But without further adieu, aahhhemm, the recipe…
Here’s the recipe:
Homemade German Pretzels “Bretzels”
- 1.5 c flour
- 2 tsp dry active yeast
- 2/3 c warm water
- 1 T honey
- 1.5 T oil
- 1 tsp salt
- 1 T baking soda
- corse sea salt (to taste, sprinkled onto of the pretzels just before baking.
In a large bowl, combine the yeast, honey, 1 T of oil and warm water. Stir well and set aside.
In the meantime, combine the flour and salt in a bowl.
Then add the flour mixture into the yeast mixture and stir thoroughly with a wooden spoon until the dough comes together and stops sticking to the bowl.
Turn the dough onto a floured surface and knead it for about 8-10 minutes.
Then lightly oil a bowl with the remaining half a tablespoon of oil. Place the dough in the bowl and cover with a damp kitchen towel and place the dough in a warm place to rise for one hour.
After one hour, it is time to shape the pretzels.
Take a piece of dough about the size of a golf ball and roll into a ball.
Then roll it out into a long thin rope.
Make a U-shape with the rope and then fold one end over the other to create an “x.”
Then flip this “x” shape over to the other side of the dough and set aside.
Continue until all of the pretzels are shaped.
Then boil a large pot of water and add the baking soda.
Place each pretzel in the water for 20-30 seconds, turing them halfway in between.
Place them on a baking sheet lined with parchment paper, sprinkle the course sea salt on top of each pretzel and bake them on 200C/392F for about 15 minutes (or until they are golden brown).
Serve & Enjoy Warm.
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