You’ll notice, along with the lye, there are two ingredients that most folks might not be familiar with. Should you have any leftovers, just put them in a plastic bag into … Lye is a very strong alkaline base with a pH of around 13. If you want them to be shiny brush them with a little bit of melted butter. You may need to scrape down the side of the bowl a couple of times. I haven’t tried it myself but there are two options. I need to make these for a party. I prefer lard to butter because it gives it a better mouth feel. For this same class assignment we also made mini lemon cakes and Partybrot.. https://www.foodrepublic.com/recipes/make-german-pretzel-buns In the meantime melt the butter over low heat, then let cool for a few minutes. In fact, any commercially made pretzel that you have eaten in the past, most likely was made with a lye solution. Also, I had to add quite a bit more liquid to the batter. Your email address will not be published. I frequent a little village close to Munich. I'm Irvin Lin, a, My Cookbook: Marbled, Swirled, and Layered. So soft and tasty. Remove the plastic wrap and let the pretzels sit out to help form a “skin” on the dough for about another 15 minutes. Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. The best way to enjoy your German pretzels is with butter. Start with a piece of dough and use your hands to roll it into a 16-inch long rope. If not baked to a deep brown the crust is soft, like a hamburger bun. I recommend using it if you can. For instance, you do not want to use aluminum, as the lye will dissolve the aluminum. Or problems during shaping the pretzels. All that said, once the pretzels have been dipped in the lye solution and then baked, the steam produced in the oven from the pretzel dough reacts with the lye and turns it into a benign carbonate that is completely safe to eat. On a clean bare surface, roll the dough out into a long rope. 1/2 tsp with the yeast and milk/water mixture them another teaspoon to the yeast mixture just before adding the butter et al. Sorry, this happened, Mike! If you want to make these German pretzels even MORE traditional, you can use 1 tablespoon melted butter and 1 tablespoon pork lard instead of just butter. Enjoy all things pretzel, including pretzel sandwiches and pretzel-wrapped hot dogs at Beste Brezeln und Bier. Lye: This food-grade lye (Sodium Hydroxide) is traditionally used to make pretzels, but you have to be very careful when using it because it is dangerous (you can also use it as a drain cleaner). Bakeries use lye but using it at home can be dangerous because it burns skin and eyes so baking soda is a much safer way to achieve nearly the same results without the risk. Lye can be corrosive to some metals. 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. Can I freeze the dough? Brezeln can be found in every German bakery and are sold at every occasion! In fact, the German name for these pretzels laugenbrezel literally translates to “lye pretzels.”. 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. Store them in an airtight container or resealable Ziplock bag for up to 2 months in the freezer. Transfer the shaped pretzels to a sheet of parchment paper and readjust the shape so they look like in the photo below. Learn how your comment data is processed. Pretzels are also served with a Weißwurstfrühstück. Love the photos to help guide the rolling! These pretzels are made under the strict guidelines of the German Purity Law, using only natural ingredients, and contain no preservatives, flavorings or color additives. Twist the ends together twice then fold them down onto the bottom curve. Soft on the inside, crispy on the outside, these delicious German Soft Pretzels are fun to make and are a great snack! Preheat the oven to 450 degrees F (220 degrees C). The dough was a bit stiff but, small addition of H20 while kneading helped. 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. Just know the pretzels won’t taste quite as authentic. If you want Swabian-style pretzels, (Swabia being a specific region of Bavaria) roll out the “arms” of the pretzel super skinny. I’ve used the same paper to bake sticky chocolate cakes but it stuck to these pretzels. Mix, cover with cling-film and leave … 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. Updated: 02/09/18. Instead of getting airy in the oven, they will deflate and get hard. Roll the dough into ropes. While the pretzels are chilling, preheat the oven to 450°F. 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. German Soft Pretzel Sticks - How to make homemade soft pretzel sticks. Let the pretzels rise uncovered for 30 minutes in a warm place. For me, the amount of flour always worked in this recipe, so I’m not sure why your dough was dry. ➝ Visit my about page! The belly is slashed with a knife and splits open as it bakes. You can get them at every bakery and even at many service stations. Set aside for 5 minutes to proof or until foam starts to form on the surface of the liquid. My pretzels are all stuck. This makes them easier to handle. If mine last to the next day the crust becomes soft. These authentic Bavarian pretzels are different than their American counterpart soft pretzels because they are dipped in a more traditional lye mixture. Bring the remaining 3 cups of water to a boil and add the baking soda. As I said above, lye is dangerous but you shouldn’t be scared of it. However, food grade lye is significantly more alkaline than baking soda. | Privacy Policy. This will allow the gluten in the dough to relax. Tools used for making this Pretzel recipe: Malt Extract: Malt extract adds sweetness and flavor. Taste…yup…all thumbs up for that. It is an ingredient for a lot of professional bakers and bread baking enthusiasts. Give it a swirl with the fork and let sit for about 5 minutes until foamy. And I might put some egg wash on them prior oven. 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. Remove from the heat. You can store them in a paper bag for 1-2 days. Pretzels turned out really good. They will bake up crispy, a nice foil to the soft and plump belly. Hope this helps! They just came from oven can’t stop eatting. In Germany, pretzels are often eaten as a quick snack. Let them rise for about 30 minutes in a warm place but don’t cover them! These pretzels are shaped in a more traditional Bavarian-style with a rounded belly and thinner arm. ", Hey there! If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. These German Soft Pretzels are chewy on the outside and soft and fluffy on the inside! I will say though, when looking for pretzel recipes, your took awhile before I came upon it. They develop a thin crunchy skin when baked to a deep chestnut brown. These pretzels are golden and slightly sweet. Read my Disclosure and Privacy Policy. 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. Once the pretzels have chilled and firmed up, take them out of the fridge/freezer. It wouldn’t bind properly. 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. Thanks for sharing this! In my experience, sifting is not necessary for this recipe. You want your rope to be about 24 inches long or longer. It consists of a kind of white sausage that is served with pretzels and sweet coarse mustard. Question, how best to store them and for how long will they last? I will add a note to the recipe for other readers. This post contains affiliate links and we earn a commission for purchases made after clicking through. Thanks for visiting my blog. 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. Cover the pretzels with plastic wrap for 15 to 20 minutes, or until they start to look a little puffy. Non-diastatic malt and malted milk powder are both flavoring agent and won’t improve the dough texture, volume or golden crust of the pretzel. Because the yeast is dissolved in liquid in this recipe it works with both. Just keep in mind that the yeast works faster and will rise quicker. Enjoy your pretzels! Just flip the bowl over and look at the recycling number. You can make the dough and form the pretzels, but instead of using the lye solution, boil 2/3 cup of baking soda with 10 cups of water and boil the pretzels in the baking soda solution for 45 seconds, then flip and boil for an additional 45 seconds. Cover loosely with a dry kitchen towel and let rest for … All this sounds SUPER scary and you should definitely use caution when using lye. to get you air frying...fast! Hi, I'm Julia! One thing to note, always add lye to the water. They also use a pre-ferment dough and use specific bread making ingredients like diastatic malt and barley malt syrup. The only thing i can think of is when i let the dough rise the only warm place i had was the garage and it tripled in about 45 min. This place actually has a pretzel on the large … With a slotted spoon dip the pretzels one at a time carefully into the simmering water. Fantastic recipe! No twists, timings exactly like they are in the recipe. Homemade pretzels are so easy to make from scratch and taste like from your favorite German bakery. If you do use Rapid rise or Instant yeast, skip the pre-ferment stage, adding all the flour, water and yeast to the main dough. Great texture inside and out, and delicious flavor. Not so fresh pretzels are also used as an ingredient for soup and pretzel dumplings. German have bakeries like we in the US have Starbucks. Making them for an Oktoberfest. I just couldn’t resist. Cook them gently in salted boiling water before browning the dumplings in butter, and serve with a creamy mushroom sauce. Pretzels can be so much more than simple snacks! For more detailed information about what sort of container to use for lye solution, check out this webpage. If you don’t have diastatic malt and don’t feel like getting it, just omit it from the recipe. 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. Before they go into the oven slash each pretzel with a sharp knife in the chunky middle part. Dip 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. Now comes the step which gives the pretzels their famous brown look. They were imported to the United States with the German immigrants (the Pennsylvania Dutch population) which explains why the most popular U.S. pretzel companies (Snyders of Hanover and Rold Gold) have Pennsylvania roots. But a German mom insists it takes much more than that. Think sourdough but not quite as robust, nor without the need to make a sourdough starter. But if you don’t feel like getting yet another specialty ingredient, you can substitute an equal amount of brown sugar or honey for the malt barley syrup. It will rise and double faster. This pre-ferment gives the dough and pretzel extra complex flavor. But if you have only have Rapid Rise or Instant yeast you can use those two. Plated Cravings owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. German-style pretzels are also rolled with a fat belly and thin arms. 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”! Tips and strategies If so, at what stage would I do that? Actually this dough is wonderful and easy to work with. You might also want to check your oven with a thermometer and rotate the pan if you know that your oven is hotter in the back. But you can also serve it with condiments if you like. Form the pretzels by first making a “U” shape with the rope. Chilling the pretzels makes them easier to handle when dipping them in the lye. Submerge each pretzel for 10 seconds, then transfer to a clean towel and pat dry. I always recommend to spoon and level the flour, never scoop. Well worth the effort!! Thanks. These are for you Professor Hansen! Milk adds a richer texture and a little bit of sweetness which is important for real German pretzels. I used KA bread flour, soy milk, plant based butter and dry malt extract. Coffee, marmalade, bread and butter usually will be … Considered an iconic symbol of Germany, the pretzel is a type of traditional baked good that is made by combining flour, salt, malt, yeast, and water. Stainless steel is a better choice than glass however. Finally, and most importantly, German-style pretzels, are dipped in a lye solution, while American soft pretzels usually rely on an easier baking soda dip. https://www.buzzfeed.com/christinebyrne/perfect-ways-to-eat-pretzels Pouring water into lye has a much higher risk of splashing and getting it on you. That is also why my recipe uses part milk, part water. When I’m feeling cautious, I also wear a long sleeve shirt and long pants with shoes just in case. The middle part should bulge to a diameter of about 1.2 inches (3 cm) and the ends should be thinned out to about 0.3 inches (0.75 cm) to get the perfect pretzel shape. Food safe lye can be found online (<– affiliate link) and at craft stores in the soap making section. Stainless steel is a better choice, but unfortunately there are multiple types of stainless steel and there’s often no real way to tell if what is metal is used in the stainless steel. The pretzels will be a little slippery so keep that mind. Enjoy the pretzels warm from the oven or at room temperature. You can find large pretzels all over Germany though they are particularly popular in Southern German, an area called Bavaria. Grab the dough and pull/stretch the sides of it until a smooth round ball is formed. Recipe updated 05/19/2020 (Amount of milk increased after reader feedback). Hi! good to share your pretzel experience/tradition. I love hearing from you! German pretzels are shaped a little bit different than American soft pretzels. Bring the ends together so the dough forms a circle. The resulting pretzel will still taste great. I would’ve liked them a bit more crispy but they were still delicious and perfect! Mine turned out very hard, and I’m not sure where I went wrong. All that said, if you DO have pieces of parchment paper stuck to the bottom of your pretzels, I found the best way to remove them, without removing too much pretzel bread, is to use a rasp grater like a Microplane, the type that you would use to grate Parmesan cheese, to grate off the parchment paper. Line two baking sheets with silicon baking mats or parchment paper then generously spray or brush each of them with cooking oil. Thankfully here in the United States, it’s easy to figure out what plastic is being used. Next step is to bring the ends together to form a circle and then twist them. If the dough triples in size it has proofed too long. "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. Plain. Unlike in the US, Germans eat soft pretzels with butter—not mustard or cheese sauce for dipping. Cross the arms over once. Add 100g of flour flour, all the yeast and the water into a bowl. Dissolve the baked baking soda in 10 cups of water and boil the pretzels for 45 seconds on both sides. But keep in mind the bowl should be made of high density polyethylene or polypolypropelene. Sodium carbonate is somewhere between a 10 and 11 on the pH scale, a significant jump from the 8.3 pH of baking soda. The Bavarian pretzel dough first starts out with a pre-ferment, which allows for the yeast to get a kick start and give the pretzel more flavor and dimension. Does this mean knead using dough hook or by hand? :) My dough didn’t come together as well as hoped – please can you elaborate on the “knead for 5 minutes” part? – Julia. Add flour, melted butter, and salt to the bowl with the yeast and knead for 5 minutes until the dough … I never had this problem with the parchment paper (Costco) I use. You can also use a fan to achieve the same result. It says instant yeast in the ingredient list and in the instructions it says active dry yeast. You can also go the extra step and bake the baking soda! Thank you for your comment, Christine! Especially since it’s a German recipe. Different brands of AP flour can do that depending on the type of wheat used to make the flour. They make a great snack with a layer of butter but also taste great the American-way dipped in cheese sauce or mustard! Under this law, pretzels may briefly be dipped into food-grade lye (a liquid made from baking soda or other alkaline food-grade substances) which gives the outside the crunchy texture. Dip your pretzels in a variety of dipping sauces and wash it all down with authentic German, craft and seasonal beers. It helps improve the dough texture, volume, flavor and increase the golden brown crust. Homemade German Pretzel Recipe. Though you might not notice any damage to the glass bowl, over time, using lye in a glass bowl will continue to degrade the quality of it and potentially weaken it. 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. 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. Parts List. One of the things with baking with lye is that the dough has been chemically changed and will stick to the paper/silicon baking sheet after baked! That’s a special breakfast that’s popular in Bavaria but especially in Munich. My partner is chemistry professor at a community college, so he gets super overprotective of me and makes me wear safety googles, but that’s optional. This method is what I use to make my rye soft pretzels, my beer pretzel twists , my sourdough pretzels and my pretzel buns. And keep an eye on the dough as it rises. Hi John, thank you for your comment! I bought the pretty Laugenbrötchen (their German name) which I used for the recipe from my favourite pretzel bakery in … 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. At this point you can either move the pretzels (uncovered) to the freezer for a faster chill or the refrigerator for a slow cool down. Your email address will not be published. German Pretzels! Barley malt syrup can be found online and so can diastatic malt (<– both of those are affiliate links). Copyright © 2010 to 2020. 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. 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. Press ends into the dough and shape into a perfect pretzel shape. Stir together with a fork then sprinkle instant (or active dry) yeast on top. These Bavarian pretzels are a very popular snack in Germany and perfect for your next Oktoberfest party! Don’t mix up diastatic malt with non-diastatic malt or grocery store malted milk powder. Learn how your comment data is processed. Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com. [social_warfare buttons=”Pinterest, Facebook”]. Required fields are marked *. The milk helps to develop a browner surface. I have to admit I hate salt on my pretzels so I only use it very sparingly or not at all. But the best way to keep the pretzels from sticking is to generously spray or grease the paper or silicon mat! I have never and didn’t think I could actually make homemade pretzels, but I tried this recipe and was truly delighted! Arrange the pretzels on the prepared pans. In the bowl of stand mixer fitted with a dough hook, add the warm water and stir in malt syrup or brown sugar. Combine the remaining 3 cups water and baking soda in a medium bowl. I feel the ones in the pictures are underbaked. Then refrigerate the pre-ferment dough for a minimum of 3 hours, or up to 12 hours. It is made from barley grain that has been sprouted, dried and then cooked. Heating the baking soda will break it down from sodium bicarbonate (the chemical name for baking soda) to sodium carbonate, making it even more alkaline. This mixture is set aside for a long period of time (3 hours or overnight in the refrigerator). Pretzels are probably one of the most famous German baked goods! Your instructions on how to twist them the right way were very helpful. This recipe for authentic Bavarian Pretzels uses a lye solution, resulting in the traditional Germany pretzel, called laugenbrezel. Grease a large bowl with cooking spray. German Apple Cake (Versunkener Apfelkuchen). Make the pre-ferment dough by placing the water in a glass measuring cup and dissolving the yeast in it. Well, in Bavaria traditionally, the big pretzel shaped like the number 8 is eaten with Bavarian white sausages (Weisswurst) and sweet mustard and this whole combination is traditionally only eaten until around lunchtime. 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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. The dough rose very well , which is what it is supposed to do. To get a more traditional German style pretzel shape, taper the ends of the rope thin and leave the middle of the dough thicker and more fat. I looked at several pretzel recipes and yours seemed the best one to try. When I made my Bavarian sandwich with pretzel buns and Obatzda camembert spread last week I completely underestimated how many people would actually be interested in a recipe for the buns rather than the spread (which is absolutely delicious nonetheless!). This authentic German Pretzel Recipe makes enough for a crowd as an appetizer. My kids don’t like sweets anymore, so this is the perfect snack for them. Punch down to deflate and cut into 8 equal portions. Brush with egg and sprinkle with pretzel … It should say 4 cups SIFTED flour. The higher the pH, the more powerful the alkaline base. I’ve tried different quality parchment paper, as well as silicon baking paper. The classic salted pretzel is a mainstay in malls, food courts, and sporting venues all over the … If the pre-ferment dough and the additions of barley malt syrup and diastatic malt seems too fussy and time-intensive, or if you have a sourdough starter you can make this pretzel with that dough. This step is important for the texture. The baking soda should reduce down to about 2/3 cup. A layer of oil helps to prevent the pretzels from sticking, even on the silicon baking mat. I often also lay a couple of pieces of parchment or wax paper underneath the bowl that I put the lye in. If you have room in the freezer, place the pretzels in there for 15 minutes to chill and firm up. 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. I have seen Bavarians themselves who … After dipping the pretzels into the water bath put them back on the parchment paper and sprinkle them with salt. Required fields are marked *. He doesn’t just paint the lily; he bejewels and shellacs it, too. These Bavarian pretzels are done the authentic and traditional way, dipped in food safe lye. 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. 2210 East Indian School Road. Thank you for all the recipe and all the practical tips. These are the key ingredients to a good German pretzel. Transfer the parchment paper with the pretzels onto the hot baking sheet in the oven and bake for 18-20 minutes until nicely browned. In the bowl of a stand mixer fitted with the dough hook attachment combine lukewarm milk, water, and brown sugar. You may want to check your pretzels halfway through and rotate the pans if your oven heats unevenly. Just press them into the dough. Once the pre-ferment is ready, the dough is made with barley malt syrup, water, more yeast, flour, butter and salt. Pretzels in Germany. 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. I do recommend that you use plastic gloves when working with lye. The pre-fermented is added, and the entire dough is kneaded until it is smooth and elastic.