Brezeln – Pretzels
Homemade Pretzels, fresh from the oven? Yes, please! It’s not difficult at all but requires an additional step before baking: boiling the Pretzels in soda water. Here is how to do it and if you follow all steps, you will have fresh, warm Pretzels like in Munich in no time!
Pretzels in form of small nuggets are almost the first solid food we give to our babies – or to be more precise, we start with milk rolls and then next feed them pretzel nuggets. The only exemption from that would be with parents from Hamburg, they will very likely introduce their babies to so called “Franzbrötchen” (French Rolls) at the same time as pretzels.
Moving to the US I was very relieved when I found out that I can still buy pretzels and that there are even little stores in the malls that basically don’t sell much else than that. Well, but you should have seen my surprised face when I took my first bite: They were sweet! Like most bread products here in Texas, even the Pretzels have a lot of sugar in the dough and that is something I will probably never get used to. Also people here pour oil over their pretzels … seriously?
Sorry for my bluntness, Americans, but you are doing the pretzel thing wrong.
There are a few rules about pretzels:
- Use just as much sugar in the dough as you need to make the yeast work.
- Put the salt on the pretzels before you bake them.
- Eat pretzels with cold butter.
- You better eat them within an hour after baking, otherwise they will become dry.
- Chew before you swallow, no matter how delicious your pretzel is. Eating Pretzels can be dangerous – even for presidents!
Oh this is so typical for us Germans: Having rules for everything!
Baking pretzels was not a success for me at the first place. It took me a few attempts to get the right result. You should have delicious pretzels if you stick to my measurements and instructions. Make sure that you use only 1 liter of water with 3 tablespoons of soda. Put the pretzels in it only for 3 seconds, 5 at the maximum to get a darker result.