German-style Pretzels

    (1440)
    1 hour 40 mins

    These are big, soft pretzels rolled in coarse sea salt that you can make at home with basic bread ingredients you probably already have! Instead of the salt try garlic salt or cinnamon sugar for a flavour change.


    1341 people made this

    Ingredients
    Serves: 12 

    • 7g dried yeast
    • 1,1/2 tablespoons brown sugar
    • 1/8th teaspoons salt
    • 375ml (1,1/2 cups) warm water (45 degrees C)
    • 410g (3,1/4 cups) plain flour
    • 155g (1,1/4 cups) bread flour
    • 500ml (2 cups) warm water (45 degrees C)
    • 1,1/2 tablespoons bicarbonate of soda
    • 30g butter, melted
    • 2 tablespoons coarse kosher salt

    Directions
    Prep:1hr30min  ›  Cook:10min  ›  Ready in:1hr40min 

    1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 375ml warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes.
    2. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
    3. Combine 500mlml warm water and bicarbonate of soda in an 20 cm square pan.
    4. After dough has risen, cut into 12 pieces. Roll each piece into a 30cm rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the bicarbonate of soda solution.
    5. Place on baking paper covered baking trays, and let rise 15 to 20 minutes.
    6. Bake at 230 C for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

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    Reviews and ratings
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    (1440)

    Reviews in English (1154)

    by
    1095

    I've been baking for many years now and one thing I've learned is~ There is a way to get around any problem. After reading everyone's reviews I made some changes in the actual baking. Not the recipe, that was perfect. For the people that had trouble rolling: It's a must to kneed long enough for a light, smooth dough (I have a Kitchen Aid that is worth it's weight in gold!) and let it rise until double in an oiled bowl. If the dough doesn't rise long enough you end up with a tough, rubbery dough that will not stay put. After I rolled out the dough, made the pretzel and dunked it in the water/soda, I laid it on a paper towel just long enough to turn it back on my hand and then on my cookie sheet. This way they didn't puddle in the excess water and it's easy to reshape them. I use ordinary baking sheets, sprayed with Pam, and I baked them in the middle of my oven. They literally slipped off the baking sheet and were a golden brown top and bottom. I see no need for Parchment paper. Do they taste exactly like Mall Pretzles? Who cares? They are so good I've already eaten two! Oink! I know the remainder will be gone as soon as the rest of the family gets home and then they'll be clamoring for MORE. Thanks Jeannie!  -  09 Jan 2004  (Review from Allrecipes US | Canada)

    by
    513

    I rate this recipe 5 stars because the dough is perfect, but it still has some room for improvement in the baking process. Here's what I did: I boiled the pretzels in 4 cups of water and 4 tbsp of baking soda until they floated, one at a time, as some German recipes advise. Then I let them rise for 20 other minutes uncovered, basted them with egg and sprinkled the coarse salt afterwards. Then I baked them for 20 minutes at 225ºC, and they came out golden and beautiful, and tasted as real pretzels. A definite keeper. Thanks for sharing!  -  24 Sep 2005  (Review from Allrecipes US | Canada)

    by
    275

    I am the biggest fan of the "Pretzelmaker" but have been unsuccessful store-bought version. THIS IS IT!! Now I can enjoy the same pretzels at home!! We topped the pretzels with pizza spices, garlic salt or parmesean cheese and dipped in a variety of sauces. My only advice, DO NOT BAKE on the bottom rack in your oven...the bottoms will burn. Maybe all you bread experts may already know that but to novices like myself, this advice will save you 6 pretzels you would have lost due to burned bottoms. THANK YOU JEANNIE!!  -  27 Oct 2002  (Review from Allrecipes US | Canada)

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