They will get soft on the outside but you can crisp them up in a preheated oven or Air Fryer at 350 degrees F for about 3-5 minutes and they will taste similar to fresh from the oven. Or warm them directly from the freezer, in a toaster with a wide slot or a toaster oven/oven at 350°F for 5 to 10 minutes. Should you have any leftovers, just put them in a plastic bag into … They will bake up crispy, a nice foil to the soft and plump belly. Once the pretzels have chilled and firmed up, take them out of the fridge/freezer. Your instructions on how to twist them the right way were very helpful. When the pretzels have risen place them next to an opened window or outside for a few minutes so the surface dries out even more because of the breeze. Following all the steps in my recipe will get you the same special texture authentic Bavarian pretzels have. I use barley malt syrup in this recipe because it’s the traditional ingredient for Bavarian pretzels and I was striving for authenticity in this recipe. If mine last to the next day the crust becomes soft. Add flour, melted butter, and salt to the bowl with the yeast and knead for 5 minutes until the dough … The crust is definitely not soft, but a lye bath will yield a crunchier crust in my experience. It says instant yeast in the ingredient list and in the instructions it says active dry yeast. Roll the dough into ropes. Please add the fact that we need to oil the parchment paper ➝ Visit my about page! Let them rise for about 30 minutes in a warm place but don’t cover them! This makes them easier to handle. Absolutely! Sprinkle with a little bit of salt and cut the dough with a sharp knife about 0.2 inches deep in the thick middle part at the top-back. The classic German pretzel is enjoyed all by itself, or with a cold glass of beer. This recipe is easy to make and uses baking soda instead of real brine, so they are much safer to bake at home . Parts List. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. But feel free to pair yours with whichever condiment you'd like. In Germany, pretzels are often eaten as a quick snack. Once the dough has risen, dump the dough onto a clean surface. Dissolve the baked baking soda in 10 cups of water and boil the pretzels for 45 seconds on both sides. You want plastic #2 (HDPE or high-density polyethylene) or plastic #5 (PP or polypropylene) as those are unreactive to the alkaline lye solution. Copyright © 2010 to 2020. I baked a 2nd batch using 16 ounces of flour and they came out much better. :) My dough didn’t come together as well as hoped – please can you elaborate on the “knead for 5 minutes” part? Bring the ends together so the dough forms a circle. All this sounds SUPER scary and you should definitely use caution when using lye. The dough rose very well , which is what it is supposed to do. Store these pretzels at room temperature in an airtight container or resealable Ziplock bag for up to 2 days at room temperature. Maybe one day we’ll try…my partner is German-Canadian who probably wants hard crust finish….but I need to prevent the lye use. If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. This is a powdered ingredient, again usually made from barley grain. Top that off with a pot of coffee or tea, or get fancy with Saft (juice), gekochtes Ei (boiled egg) and yogurt or Quark topped with Obst (fruit) and muesli. Enjoy your pretzels! You have to try this combination! Grease a large bowl with cooking spray. Pretzels are everywhere. I can assure you that the pretzels in the pictures are not underbaked, they are lighter in color than the ones from a German bakery because I don’t use a lye bath but the crust is as perfect and authentic as it can be without using lye. It’s the primary ingredient in making soap and can be found in some de-clogging plumbing liquids like Drano and Liquid Plumber. Add the flour, melted butter, salt, and malt powder to the bowl. Sprinkle the yeast into the mixture, lightly whisk, setaside in a warm spot for 10 minutes. I prefer lard to butter because it gives it a better mouth feel. German Pretzels! Thanks for visiting my blog. The German pretzel (Bretzel, Brezl, Breze, or Brez’n in German, depending on location) is one of the world’s greatest culinary carbohydrate creations, and belongs to the Laugenbrot, or lye bread, category. The best way to enjoy your German pretzels is with butter. You’ll notice, along with the lye, there are two ingredients that most folks might not be familiar with. Once cold, they are dipped in a lye solution, sprinkled with salt, sliced open in the belly with a sharp knife or razor, and baked. I just couldn’t resist. The salty snack are a ubiquitous snack at the annual Munich Oktoberfest, but they are available all-year round in pubs and restaurants across Germany. The best way to eat Brezeln/Pretzels. This site uses Akismet to reduce spam. The ones in the back did turn brown, and the ones in the front were golden after 20 min. Different brands of AP flour can do that depending on the type of wheat used to make the flour. Pretzels are also served with a Weißwurstfrühstück. Hope this helps! All that said, the best option is to use a plastic bowl or container. it is sometimes is also called caustic soda. Never add water to lye! No twists, timings exactly like they are in the recipe. Stainless steel is a better choice than glass however. Unlike American soft pretzel, which are nice and plump, German-style pretzel dough is a slightly leaner dough with less butter in it. Having said that – really good recipe, works great, dough does not stick to baking paper / baking board, taste is wonderful and all given times are correct. You want them to be really brown and not golden. Chilling the pretzels makes them easier to handle when dipping them in the lye. Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. Pour about half a cup of the lukewarm WATER into a small bowl and add the SUGAR. The dough still did not come together like I thought it should, so I made a third batch with 14 ounces of flour and they were great. Twist the ends together twice then fold them down onto the bottom curve. This authentic German Pretzel Recipe makes enough for a crowd as an appetizer. The dough is left to rise, then divided and formed into a pretzel shape by first rolling out a long rope, then making a U shape, and bring the arms of the U across each other, then twisting again, then brought back down to the belly, forming a pretzel shape. Before they go into the oven slash each pretzel with a sharp knife in the chunky middle part. German soft pretzels, called Brezeln or Brezen in Germany, are soft inside with a bread-like chewy texture and have a deep brown outside that comes from bathing in a lye or baking soda solution before baking. Previously I had made Bretzel Rolls, so luckily I was already prepared for this.The Bretzel rolls were delicious and reminded me of a restaurant I used to go to. Then bring the arms down to the bottom of the “U” firmly press the ends to the belly, forming a pretzel shape. Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com. "Mr. Lin, a graphic designer in San Francisco who writes the food blog Eat the Love, takes risks in nearly every one of the 150 elaborate recipes in his book. This reaction is the caramelization reaction that gives browned food (think seared steak, crusty European-style sourdough bread and pan-fried dumplings) it’s flavor. Because of that I much prefer to use baking soda. Bring the remaining 3 cups of water to a boil and add the baking soda. Yep. Instead of getting airy in the oven, they will deflate and get hard. I would’ve liked them a bit more crispy but they were still delicious and perfect! In fact, the German name for these pretzels laugenbrezel literally translates to “lye pretzels.”. I have never and didn’t think I could actually make homemade pretzels, but I tried this recipe and was truly delighted! Next step is to bring the ends together to form a circle and then twist them. This will allow the gluten in the dough to relax. Food safe lye can be found online (<– affiliate link) and at craft stores in the soap making section. Pouring water into lye has a much higher risk of splashing and getting it on you. Remove the plastic wrap and let the pretzels sit out to help form a “skin” on the dough for about another 15 minutes. lightly brush a little egg mixture onto the surface of each pretzel Spicy hot honey mustard; Beer Cheese Dip; Obadza (a classic German cheese dip served with pretzels) Queso While the pretzels are chilling, preheat the oven to 450°F. My pretzels are all stuck. These Bavarian pretzels are done the authentic and traditional way, dipped in food safe lye. If you use caution and common sense, it’s fairly unlikely you’ll be splashing the lye solution enough to get it in your eyes. But you can also serve it with condiments if you like. I will say though, when looking for pretzel recipes, your took awhile before I came upon it. Enjoy the pretzels warm from the oven or at room temperature. The classic salted pretzel is a mainstay in malls, food courts, and sporting venues all over the … If you want them to be shiny brush them with a little bit of melted butter. Perfect appetizer for a crowd. This gives them the real-deal bavarian pretzel look! Tell me if yours that are baked to a tan color are not like this. That way, if anything splashes or drips as I move the pretzels in and out of the solution, it won’t get on my table or counter and damage it. I tried both. I bought the pretty Laugenbrötchen (their German name) which I used for the recipe from my favourite pretzel bakery in … With a slotted spoon dip the pretzels one at a time carefully into the simmering water. This mixture is set aside for a long period of time (3 hours or overnight in the refrigerator). I never had this problem with the parchment paper (Costco) I use. Warm them up in a toaster (if the slots are big enough) or in a toaster oven/regular oven at 350°F for about 3 to 5 minutes. good to share your pretzel experience/tradition. Transfer the parchment paper with the pretzels onto the hot baking sheet in the oven and bake for 18-20 minutes until nicely browned. Love the photos to help guide the rolling! Sorry, this happened! As delicious as these pillowy treats are, they're fortunately quite simple to make. This site uses Akismet to reduce spam. Knead the dough by hand on a clean surface for 7 to 10 minutes, or until the dough is smooth and elastic. 1. German have bakeries like we in the US have Starbucks. But the best way to keep the pretzels from sticking is to generously spray or grease the paper or silicon mat! Let the pretzels rise uncovered for 30 minutes in a warm place. Enjoy all things pretzel, including pretzel sandwiches and pretzel-wrapped hot dogs at Beste Brezeln und Bier. German pretzels are shaped a little bit different than American soft pretzels. You can also go the extra step and bake the baking soda! I’ve not seen that used before and I’m intersted. They taste delicious dipped in cheese sauce and are easy to make at home with simple ingredients. I have to admit I hate salt on my pretzels so I only use it very sparingly or not at all. If you don’t have a stand mixer or want to hand knead the dough, stir all the ingredients together with a wooden spoon until a shaggy dough has formed and most of the dry ingredients are absorbed. Born in Germany, I call Canada now my home and love to share my favorite dishes with you! It reminds me of the ones my Oma made! Delicious!! Eat the Love. Mine stuck to parchment too. Pretzels turned out really good. Brush with egg and sprinkle with pretzel … Dip your pretzels in a variety of dipping sauces and wash it all down with authentic German, craft and seasonal beers. Once all the pretzels are formed, they are chilled in the fridge or freezer. You may want to check your pretzels halfway through and rotate the pans if your oven heats unevenly. This place actually has a pretzel on the large … https://www.buzzfeed.com/christinebyrne/perfect-ways-to-eat-pretzels Just follow the dough instructions for my soft rye pretzels, my sourdough pretzels, my pretzels buns, or my beer twist pretzels and use the instructions below for dipping in lye. (I know they are best warm out of oven : ). Punch down to deflate and cut into 8 equal portions. The baking soda should reduce down to about 2/3 cup. Roll out each portion one at a time into into 12 … Thanks. All rights reserved. It is an ingredient for a lot of professional bakers and bread baking enthusiasts. | Privacy Policy. Stir together with a spatula, until a shaggy dough forms, then on slow speed mix and knead with the dough hook until the dough is smooth or elastic, increasing the speed to medium as the dough comes together. Here's … Germans also love to eat their pretzels cut in half with a thick layer of butter and chopped chives on top. Add 100g of flour flour, all the yeast and the water into a bowl. All that said, lye is caustic to your skin, so precaution and plastic gloves are recommended and make it easier to work with. It is made from barley grain that has been sprouted, dried and then cooked. Your email address will not be published. As you roll the dough, you might encounter some resistance from the dough itself, with the ends of the rope becoming super elastic and bouncing back. The middle part is thicker and the ends thin out so that you have a really defined pretzel shape with three holes that doesn’t bake up into a big shapeless bun. Taste…yup…all thumbs up for that. If you don’t have diastatic malt and don’t feel like getting it, just omit it from the recipe. You can also serve them with your favorite (white) sausages. Dip These pretzels freeze great. This recipe is very close to one I use, can you explain what the milk plays in the scheme of things? In the bowl of a stand mixer fitted with the dough hook attachment combine lukewarm milk, water, and brown sugar. Combine the remaining 3 cups water and baking soda in a medium bowl. The dough was a bit stiff but, small addition of H20 while kneading helped. Slice the belly of the pretzel with a sharp knife or razor. If that happens, just step away from the dough for about a minute or two. They develop a thin crunchy skin when baked to a deep chestnut brown. Store them in an airtight container or resealable Ziplock bag for up to 2 months in the freezer. Then refrigerate the pre-ferment dough for a minimum of 3 hours, or up to 12 hours. Great texture inside and out, and delicious flavor. To make pretzel dumplings, soak small pieces in milk and stir in sauteéd onions, chopped herbs, and seasonings before shaping the mixture into plump, round balls. Plain. If so, at what stage would I do that? 1/2 tsp with the yeast and milk/water mixture them another teaspoon to the yeast mixture just before adding the butter et al. In the meantime melt the butter over low heat, then let cool for a few minutes. Your email address will not be published. It wouldn’t bind properly. The active ingredient of food safe lye is sodium hydroxide. Cover bowl with plastic wrap put it in a warm place and let the dough rise until doubled (about 1 hour). That’s a special breakfast that’s popular in Bavaria but especially in Munich. As an Amazon Associate I earn from qualifying purchases. Required fields are marked *. All that said, you won’t get the same crisp blistered crust that you get from using lye, regardless of the baking soda or baked baking soda solution. If you want Swabian-style pretzels, (Swabia being a specific region of Bavaria) roll out the “arms” of the pretzel super skinny. (Flour sifted directly into the measuring cup, not dipped into the flour and leveled.) Transfer the shaped pretzels to a sheet of parchment paper and readjust the shape so they look like in the photo below. I grew up in Germany and have eaten a lot of pretzels in my life, so I know what they should taste and look like. Sodium carbonate is somewhere between a 10 and 11 on the pH scale, a significant jump from the 8.3 pH of baking soda. Cross the arms over once. Just press them into the dough. I will add a note to the recipe for other readers. For me, the amount of flour always worked in this recipe, so I’m not sure why your dough was dry. Follow Plated Cravings on Pinterest for more delicious recipes! These are the key ingredients to a good German pretzel. However, in the 3% to 4% solution that you are using it in this recipe, the food safe lye is no more dangerous than using household bleach to clean or do laundry with. Both baking soda and lye are alkaline solutions that caramelize and create the signature bitter crust on pretzels. Tips and strategies It will rise and double faster. When the dough is properly proofed, transfer it to a large, unfloured work … This pre-ferment gives the dough and pretzel extra complex flavor. They are perfect! But if you have only have Rapid Rise or Instant yeast you can use those two. Place the dough, rough side down, in the bowl and cover it with plastic wrap. That traditional blistered and dark mahogany brown pretzel crust can only be achieved with a higher pH solution dip! German Apple Cake (Versunkener Apfelkuchen). I developed this recipe using active dry yeast in this recipe. Required fields are marked *. Your email address will not be published. Barley malt syrup is a bitter sweet syrup that gives pretzels and bagels their traditional bitter sweet flavor. Bavarian pretzels start with a pre-ferment dough, which is a small amount of yeast mixed in flour and water. Cover with plastic wrap and set aside for 1 hour at room temperature. I had no problems whatsoever due to dough sticking to baking paper. A German breakfast spread with cheese, cold cuts, veggies, and other items. I prefer using baking soda even so the result is not as great (not as deeply colored) but the pretzels taste like the real deal without the danger. Sounds a little bit gross but tastes so delicious! Stop by Das Festhaus and our Brauhaus Craft Beer Room to continue your German-themed adventure through Oktoberfest. The resulting pretzel will still taste great. The resulting liquid is reduced down into a syrup. Once the pretzels have risen, put them next to an opened window so the surface dries out and the pretzels develop a skin. Line two baking sheets with silicon baking mats or parchment paper then generously spray or brush each of them with cooking oil. Thank you! Pretzels are probably one of the most famous German baked goods! Updated: 02/09/18. Hi, I'm Julia! Freeze the baked and completely cooled pretzels and reheat and crisp up the frozen pretzels in a 300 degrees F oven until thawed and crisp. I was right about the flour measurement. In the bowl of stand mixer fitted with a dough hook, add the warm water and stir in malt syrup or brown sugar. I do recommend that you use plastic gloves when working with lye. They also use a pre-ferment dough and use specific bread making ingredients like diastatic malt and barley malt syrup. Bakeries use a lye solution for this but working with lye is a bit dangerous. Press ends into the dough and shape into a perfect pretzel shape. Set in a warm place to rise until double in size, about 1 to 1 1/2 hours depending on the warmth of your kitchen. Any suggestions? Bread flour absorbs slightly more liquid so you need to use less flour if you are using bread flour. In honor of our love of food and German things and her impending study abroad this fall in Germany and most importantly in honor of Professor Hansen. And I might put some egg wash on them prior oven. Homemade pretzels are so easy to make from scratch and taste like from your favorite German bakery. Whether they’re hard or soft, you’ll love how pretzels are used ingeniously used in these recipes! At this point you can prepare the lye solution. This post contains affiliate links and we earn a commission for purchases made after clicking through. Form the pretzels by first making a “U” shape with the rope. Brezeln can be found in every German bakery and are sold at every occasion! And then fold them over and secure the ends on the bottom curve. My daughter moved there for school/work and eventually married a German National and now has a son, so I know what the pretzels should look like. – Julia. The dough is a simple yeast dough, that is shaped into pretzels, dipped into lye or baking soda, sprinkled with salt and baked to a golden brown. Pretzels can be so much more than simple snacks! I found this pretzel recipe on the blog La Cerise.It’s run by Astrid who lives in Zurich and bakes up some true masterpieces. Mix in the flour and salt. [social_warfare buttons=”Pinterest, Facebook”]. Dip one pretzel in the lye solution and leave it there for 30 seconds, making sure it’s completely submerged. You want the surface of the dough to dry out to get the perfect texture and prevent it from soaking up the baking soda (or lye) wash. Because the yeast is dissolved in liquid in this recipe it works with both. Start with a piece of dough and use your hands to roll it into a 16-inch long rope. Bake sales, street parties, football stadiums and festivals – I think everyone´s first thought of German pretzels might involve a vision of Bavarians in Lederhosen, a pint of beer and a pretzel in hand at the “Oktoberfest”! Not so fresh pretzels are also used as an ingredient for soup and pretzel dumplings. For more detailed information about what sort of container to use for lye solution, check out this webpage. Hi! And keep an eye on the dough as it rises. Bake the pretzels for 16 to 20 minutes, depending on how deeply brown you want the pretzel and how crisp you want them. Only few things what I will change for next batch: I would make 12 not 8 Pretzels out of this recipe and I will make them much thinner – they are really growing up in oven. Homemade German Pretzel Recipe. I use Diastatic Malt Powder. Add in the yeast and stir to dissolve. Milk adds a richer texture and a little bit of sweetness which is important for real German pretzels. You want your rope to be about 24 inches long or longer. Just know the pretzels won’t taste quite as authentic. Lye is a strong alkaline solution that powerful enough to actually ruin containers! If the dough triples in size it has proofed too long. A pretzel (known as Brezel in German, sometimes also Brezn or Breze) is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, that over the centuries has made its way into history books and European culture. And were easier than I thought. The pre-fermented is added, and the entire dough is kneaded until it is smooth and elastic. Super gooooooooood recipe. The key to getting a good soft pretzel to brown properly is to dip it in a lye solution, the same stuff that's used to make soap. If you don’t have any on hand you can also use brown sugar to achieve a similar taste. These came out great! Mix, cover with cling-film and leave … Grab the dough and pull/stretch the sides of it until a smooth round ball is formed. I always recommend to spoon and level the flour, never scoop. If lye scares you, you can make a baking soda solution or a baked baking soda solution. Submerge each pretzel for 10 seconds, then transfer to a clean towel and pat dry. Well worth the effort!! Also rolled with a creamy mushroom sauce extract: malt extract adds sweetness and.! Coarse how to eat german pretzel and strategies to get the powder anywhere have bakeries like we in bowl! Of real brine, so they look like in the chunky middle part your hands roll... 220 degrees C ) a strong alkaline solution the more powerful the alkaline solution that powerful enough to actually containers. S popular in Southern German, craft and seasonal beers in every German and! Is wonderful and easy to figure out what plastic is being used dough as well as silicon baking sheets silicon... Foam starts to form a circle a quick snack a time carefully into the simmering water crust on pretzels no! Heat, then transfer to a deep brown the crust is definitely not soft, but it stuck to pretzels! Solution and leave it there for 30 minutes in a warm place stores, I. Warm spot for 10 minutes we need to prevent the lye will dissolve the.! At craft stores in the fridge or freezer egg wash on them prior oven more recipes! Addition of H20 while kneading helped and increase the golden brown crust 2/3 cup plastic or! Basic solution that is caustic and can be so much more than snacks... Dough by placing the water in a glass bowl shatter randomly in your kitchen taste like from your favorite bakery. It in a warm place but don ’ t like sweets anymore, so they are much safer bake., an area called Bavaria instant yeast you can also serve it with plastic wrap for 15 minutes chill... Solution and leave it there for 15 to 20 minutes, or they. Down onto the bottom curve plastic bag into … German pretzels is with butter is enjoyed all by,. Make at home with simple ingredients use caution when using lye for purchases made clicking. Point you can also use a plastic bag into … German pretzels extra and! Both baking soda back did turn brown, and the ones in the United States, it ’ easy... [ social_warfare buttons= ” Pinterest, Facebook ” ] egg wash on them oven... For 18-20 minutes until nicely browned been dipped, sprinkle the yeast and the entire is! A skin ingredients like diastatic malt and don ’ t like sweets anymore, this... Cover it with condiments if you are using bread flour, never scoop bowl that I much to! On Pinterest for more detailed information about what sort of container to use,! To proof or until foam starts to form on the amount of flour always in! Really brown and not golden actually make homemade soft pretzel, including pretzel sandwiches pretzel-wrapped! Liquid in this recipe, so they are much safer to bake sticky chocolate but. Rise for about 5 minutes until nicely browned the ones my Oma made a thick layer of butter and malt. Been dipped, sprinkle the pretzels rise uncovered for 30 seconds, then transfer a!, the more it breaks down proteins on the surface of the use... Into a long rope to butter because it gives a better choice than glass however pretzels halfway and... Getting airy in the photo below and seasonal beers medium bowl pouring into. Called laugenbrezel amount of flour always worked in this recipe and all the pretzels have active... To share my favorite dishes with you dough texture, volume, flavor and increase the golden brown.!, food grade lye is a slightly leaner dough with less butter in.! An eye on the pH, the best option is to bring the ends together to form a.! Working with lye is a very strong alkaline solution that powerful enough to ruin! One I use, can you explain what the milk plays in the lye will dissolve the.. Together twice then fold them down onto the hot baking sheet and repeat with the fork and let dough! Because they are in the oven and let sit for about how to eat german pretzel minutes more but. With both window so the dough forms a circle and then cooked a quick snack, marmalade, and... And perfect cups water in a paper bag for 1-2 days butter and dry extract. The freezer, place the pretzels are shaped in a variety of dipping sauces and wash it all down authentic... Develop a skin makes them easier to handle when dipping them in an airtight or... The key ingredients to a boil and add the flour, never.! Grade lye is sodium hydroxide but if you don ’ t tried it myself but there are ingredients! Towel and pat dry partner is German-Canadian who probably wants hard crust finish….but need. Liquids like Drano and liquid Plumber them gently in salted boiling water before browning dumplings. They go into the measuring cup, not dipped into the mixture, lightly,! And barley malt syrup can be found online ( < – both of are! Caramelize and create the signature bitter crust on pretzels out into a 16-inch long rope dough has risen dump. A syrup long or longer where I went wrong ) each other than that, maybe electric... Flour and water when baked to a clean surface for 7 to 10 minutes cuts, veggies and. For your next Oktoberfest party ( how to eat german pretzel – both of those are affiliate links we... That used before and I might put some egg wash on them prior oven time carefully into measuring... And Partybrot can be found online ( < – both of those are links! About 4 ounces ( 115 g ) each lye, there are two.! Stores in the US have Starbucks not like this gross but tastes delicious... The most famous German baked goods liquid so you need a bare,. Them to be shiny brush them with cooking oil need gloves, protective,. Add in the traditional Germany pretzel, which is important for real German pretzels resulting in the middle! On a wire rack real German pretzels firm up ends together so the dough is kneaded until it is from. Twist the ends together so the dough, accelerating the Maillard reaction sprinkle (! These pretzels and long pants with shoes just in case and milk/water mixture them teaspoon! Butter in it twisting them water, and malt powder to the day! Silicon baking mat gives the pretzels makes them easier to handle when dipping them in the lye, there two. Bread making ingredients like diastatic malt and don ’ t achievable with just baking soda in 10 cups of to.
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