Serves 16
115 min
German Pretzels
Recipe GLPR74397eab2a6ccf
Soft, chewy German-style pretzels with a glossy exterior and tender crumb. These traditional pretzels are made with a simple yeast dough, boiled briefly in a baking soda bath for authentic texture, then topped with sesame seeds and baked until golden brown. Perfect for snacking or serving alongside soup.
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Ingredients
1 cup whole milk
1 tablespoon active dry yeast
3 tablespoon brown sugar
2 tablespoon butter
2¼ cup all-purpose flour
2 tablespoon baking soda
1½ cup warm water
2 tablespoon melted butter
1 teaspoon sugar
to taste sesame seeds
Directions
Warm the milk and stir in the yeast and brown sugar. Let the mixture sit for about 5 minutes until foamy. In a separate bowl, sift the flour and stir in the butter until the mixture resembles breadcrumbs.
Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms. Transfer the dough onto a lightly floured work surface.
Knead the dough for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about one hour until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough in half, then cut each half into 8 pieces for a total of 16 small pretzels.
Roll each piece into a long rope about 8-10 inches long. Cross the ends over each other, then bring them down and press firmly onto the base of the rope to form the classic pretzel shape.
Place the shaped pretzels on a baking sheet and allow them to rise for 20-30 minutes until slightly puffed. Meanwhile, preheat the oven to 400°F (200°C).
In a small pot, bring the warm water to a boil and dissolve the baking soda in it. Working in batches, gently drop each pretzel into the baking soda water for about 30 seconds, then remove with a slotted spoon and return to the baking sheet.
Brush each pretzel with the melted butter and sprinkle generously with sesame seeds.
Bake for 20-25 minutes until the pretzels are deep golden brown and firm to the touch.
