German-style Pretzels

German-style Pretzels


1341 people made this

About this recipe: 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.

Jeannie Yee

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

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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