Description
Signature German-style soft pretzels bring warm, salty comfort from Bavaria’s culinary tradition. Salt-sprinkled golden twists promise crisp exterior and pillowy center, inviting bakers to savor authentic street snack delights.
Ingredients
Scale
Dough Ingredients:
- 4 cups all-purpose flour
- 1 12 cups warm water (110 degrees Fahrenheit)
- 1 packet active dry yeast (2 14 teaspoons)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Boiling Solution:
- 2/3 cup baking soda
Finishing Ingredients:
- 1 large egg yolk
- 1 tablespoon water
- Coarse salt (for topping)
Instructions
- Prepare the yeast activation by combining warm water and yeast in a mixing bowl. Allow the mixture to become frothy and bubbly for approximately 5 minutes.
- Incorporate salt and sugar into the activated yeast mixture, stirring thoroughly. Gradually fold in flour until a cohesive dough develops. Knead the dough for 7-8 minutes, ensuring a smooth and elastic texture.
- Transfer the dough to a lightly greased bowl, covering it with a damp kitchen towel. Let the dough rest and expand in a warm environment for 60-75 minutes until it doubles in volume.
- Heat the oven to 450°F (230°C). Portion the risen dough into 8 equal segments. Gently roll each piece into elongated ropes, then artfully twist each into classic pretzel formations.
- Create a boiling water bath by bringing water to a rolling boil and adding baking soda. Carefully submerge each pretzel into the bubbling liquid for 30 seconds, allowing a brief surface treatment.
- Remove pretzels from water and place on a parchment-lined baking sheet. Delicately brush each pretzel with egg wash, then generously sprinkle with coarse salt for enhanced flavor and texture.
- Bake in the preheated oven for 12-14 minutes, monitoring until the pretzels achieve a rich, golden-brown coloration.
Notes
- Warm water temperature matters critically for yeast activation, ensuring it’s between 100-110°F to prevent killing the live cultures.
- Kneading technique impacts pretzel texture, so use the heel of your hand to push and fold dough consistently for proper gluten development.
- Consider substituting whole wheat flour for a portion of all-purpose flour to increase nutritional value and add nutty flavor complexity.
- Baking soda bath creates that signature chewy pretzel exterior by raising the dough’s pH level, mimicking traditional lye-dipping method used in commercial bakeries.
- Prep Time: 80 minutes
- Cook Time: 12 minutes
- Category: Snacks, Appetizer
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 200 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 55 mg