German Pretzels

Once I waited for 20 minutes in a long queue for a pretzel in Munich. It was a tourist trap. What I believed would be freshly baked pretzels were pre-packaged and 10 year old me wondered what this hype was about. Anyhow, I've eaten many pretzels since and tried to make one at home, topped with coarse sea salt and brushed with melted butter, mmmmmmmmmmmh.... no words.

Ingredients

• 4 cups all-purpose flour

• 1 packet (2 ¼ tsp) active dry yeast

• 1 ½ cups warm water (110°F or 43°C)

• ¼ cup granulated sugar

• 2 teaspoons salt

• ⅔ cup baking soda (for the boiling solution)

• Coarse sea salt (for sprinkling)

• 1 tbsp melted butter

  
  

Making the Dough

Begin by dissolving the yeast and sugar in warm water. Let it sit for about 5 to 10 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Once the yeast mixture is foamy, pour it into the flour mixture. Mix until the dough starts to come together. Knead the dough on a floured surface for about 8 minutes until it is smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it doubles in size.

After the dough has risen, gently punch it down to release the air. Divide it into 8 equal pieces. Roll each piece into a long rope, approximately 24 inches long.

To shape your pretzel, create a U-shape with the rope, twist the ends together, and fold them down towards the bottom of the U. Press the ends onto the dough to secure the shape. Repeat this process for each piece of dough, ensuring consistency in size and shape.

Boiling the Pretzels

While shaping, preheat your oven to 425°F (220°C) and prepare a pot of boiling water. Once boiling, slowly add the baking soda. This step is crucial, as the baking soda helps form that iconic outer crust.

Drop each pretzel into the boiling solution for about 30 seconds. This quick boil creates the delicious chewy texture. After boiling, carefully remove the pretzels with a slotted spoon and place them on a baking tray lined with parchment paper.

Generously sprinkle the pretzels with coarse sea salt before they go in the oven.

Baking and Serving

Transfer your pretzels to the preheated oven and bake for 12 to 15 minutes, or until they are golden brown. Once baked, brush with the melted butter and allow them to cool slightly on a wire rack.

Enjoy your homemade German pretzels warm! They pair perfectly with mustard, cheese dips, or your favourite beer, straight out of Deutschland.