German Pretzel Recipe

Pretzels or Brezel are most often found in Southern Germany and are a traditional Beer Garden snack. In Bavaria the pretzel accompanies the Weißwurst breakfast. My children often take one in their lunchbox to be enjoyed with cold meats and cheese.

Ingredients

Sift the flour in a bowl. In a small separate bowl dissolve the yeast and sugar in 150 ml lukewarm water. Add the flour, salt and soft butter and knead. On a slightly floured surface shape the dough into a roll.

Cut into 6 equal pieces. Shape every piece into a long thin roll (about 40 cm / 16 inches long). The centre part of the rolls should be thicker and the ends thinner. Shape into Pretzels (a knot).

Cover with a clean cloth and leave to rise for 10 minutes. Mix 1 liter water with the baking soda and bring to the boil. Reduce heat to simmering. Immerse the Pretzels one by one in the water for about 30 seconds. Remove them with a slotted spoon and leave to drain.

Place the Pretzels on a parchment paper lined, rimmed baking sheet and refridgerate for 30 min. It is important to chill the Pretzels! Pre-heat the oven to 225 degrees C and bake the Pretzels in the middle of the oven for about 20 minutes. Brush the Pretzels with water and sprinkle with coarse salt.

Enjoy Pretzels with Obatzter. Obatzter is a typically found in the Beer Gardens and is great to eat with Pretzels.


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