Bavarian Pretzels

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 2 teaspoons (10g) active dry yeast 2 teaspoons (10g) active dry yeast
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 tablespoon (15g) sugar 1 tablespoon (15g) sugar
• 1 ¼ cups (300ml) warm water 1 ¼ cups (300ml) warm water
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted
• Coarse salt, for sprinkling Coarse salt, for sprinkling
• ¼ cup (60g) baking soda ¼ cup (60g) baking soda
• 4 cups (950ml) water 4 cups (950ml) water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 2g
• Carbohydrates (total, sugars): 47g, 2g
• Protein: 7g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, salt, and sugar.
2. 2.
   Gradually add the warm water and melted butter to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
6. 6.
   In a large pot, bring 4 cups of water to a boil. Add the baking soda and stir until dissolved.
7. 7.
   Divide the dough into 8 equal portions. Roll each portion into a long rope, about 20 inches (50cm) in length.
8. 8.
   Shape each rope into a pretzel by forming a U-shape, then crossing the ends over each other and pressing them onto the bottom of the U-shape.
9. 9.
   Carefully dip each pretzel into the boiling water bath for about 30 seconds, then transfer them to the prepared baking sheet.
10. 10.
    Sprinkle the pretzels with coarse salt and bake for 12-15 minutes, or until golden brown.
11. 11.
    Remove from the oven and let the pretzels cool slightly before serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best texture and rise.
• Baking soda — Substitute with lye if you prefer a more traditional flavor and appearance.
• Coarse salt — Sprinkle generously for an authentic pretzel taste.
• Yeast — Ensure the yeast is fresh and active for proper dough rising.
• Butter — Melt the butter before adding it to the dough for easier incorporation.

Tips & Tricks

• For a shiny crust, brush the pretzels with an egg wash before baking.
• Experiment with different toppings such as sesame seeds or poppy seeds.
• Serve the pretzels warm with mustard or cheese dip for a delicious combination.
• If the dough is too sticky, lightly flour your hands and the work surface while shaping the pretzels.
• To reheat leftover pretzels, place them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.

Serving advice

Serve the Bavarian Pretzels warm, either as a standalone snack or as part of a meal. They are perfect for dipping into mustard or cheese dip. Pair them with a cold beer for an authentic Bavarian experience.

Presentation advice

Arrange the pretzels on a platter, ensuring their twisted shape is visible. Sprinkle them with a touch of coarse salt for an appetizing appearance. Serve them alongside a small bowl of mustard or cheese dip for dipping.