Bavarian Bretzen (Soft Pretzels)

Whenever we go back to visit Bavaria, I always grab a freshly baked pretzl that is usually included in the bread basket. They are perfect with a "Mas" of Bavarian Beer! You can easily make these soft pretzels at home, in under 90 minutes. Promise!

Course Appetizer, Bread

Cuisine German

Keyword Bretzen, Soft Pretzels

Prep Time 30

Cook Time 15

Dough Proofing Time 1

Total Time 1 30

Servings servings

Calories 350kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Stand Mixer with Dough Hook Can be done by hand, with elbow grease
2 Baking sheets lined with parchment paper
1 large pot to hold 10 cups of water
2 large spatulas I used my "spider" strainer for ease
kosher (coarse) salt I buy pretzel salt online at King Arthur Flour

Ingredients

If using Rapid Rise/Active Dry Yeast (such as Fleischmans:

1 1/2 cups warm water 110°F to 115°F
1 tablespoon sugar
2 teaspoons Kosher salt
1 package active dry yeast

If using Instant Yeast (such as SAF):

2 ¼ tsp instant yeast I use SAF brand

Pretzel dough:

22 ounces all-purpose flour approximately 4 1/2 cups
2 ounces unsalted butter melted, about 4 tablespoons
10 cups water
2/3 cup baking soda
vegetable oil for the bowl

Egg wash:

1 large egg yolk beaten with 1 tablespoon water for egg wash
pretzel salt or Kosher salt

Instructions

If using rapid-rise/active yeast:

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.

If using instant yeast (my preferred method):

Simply add the instant yeast, skip waiting for 5 minutes for the mixture to foam. Go straight into mixing the dough.

Make the dough:

Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined.
Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
Remove the dough from the bowl. Shape the dough into a "round" and then place into a clean bowl that has been oiled.

Proof the dough:

Cover with plastic wrap (or a plate) and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven and prepare the water bath:

Preheat the oven to 450°Line 2 half-sheet pans with parchment paper, do not use wax paper--it will smoke, and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
Prepare the egg wash.

Shape the pretzels:

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.
Roll out each piece of dough into a 24-inch rope.
Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.
Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, one at a time, for 30 seconds. Don't worry, they will sink to the bottom then float back to the top. If they fall apart in the water, just quickly reshape them when you place them back on the parchment.
Remove them from the water using a large flat spatula. NOTE: I used my "spider" strainer and that was really easy!
Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
Bake until dark golden brown in color, approximately 12 to 14 minutes.
Transfer to a cooling rack for at least 5 minutes before serving.

Nutrition