Easy German & European Cooking

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!

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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?

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Sorry for my bluntness, Americans, but you are doing the pretzel thing wrong.

There are a few rules about pretzels:

  1. Use just as much sugar in the dough as you need to make the yeast work.
  2. Put the salt on the pretzels before you bake them.
  3. Eat pretzels with cold butter.
  4. You better eat them within an hour after baking, otherwise they will become dry.
  5. Chew before you swallow, no matter how delicious your pretzel is. Eating Pretzels can be dangerous – even for presidents!

 

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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.

 

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Brezeln - Pretzels
Print Recipe
Servings Prep Time
8 pretzels 20 minutes
Cook Time Passive Time
20 minutes baking 30 minutes
Servings Prep Time
8 pretzels 20 minutes
Cook Time Passive Time
20 minutes baking 30 minutes
Brezeln - Pretzels
Print Recipe
Servings Prep Time
8 pretzels 20 minutes
Cook Time Passive Time
20 minutes baking 30 minutes
Servings Prep Time
8 pretzels 20 minutes
Cook Time Passive Time
20 minutes baking 30 minutes
Ingredients
Servings: pretzels
Instructions
  1. Take a few tablespoons from the warm milk and pour the yeast on top. Let stand for a while to dissolve and activate.
  2. Meanwhile measure the flour into a large bowl and form a little hollow in the middle.
  3. Cut the butter in smaller pieces and arrange around the hollow.
  4. Put the 2 tsp. of salt around the hollow.
  5. When the yeast is ready, pour it into the hollow and start mixing.
  6. Add the warm milk and mix.
  7. Create a smooth dough and divide it into about 6 to 10 pieces.
  8. Cover with a damp kitchen towel / tea towel and let stand for about 30 to 40 minutes.
  9. Fill one liter of water into a pot large enough to put a pretzel into it. Mix in the 3 tbsp. soda and bring to a boil.
  10. Preheat the oven to 350°F.
  11. Meanwhile take one of the dough pieces and roll it into a long strand with ends smaller than the middle - watch the video at the end of page!
  12. One by one put the pretzels into the boiling water and remove after about 3 seconds.
  13. Place the pretzels on a parchment paper covered baking sheet.
  14. Put some coarse salt on every pretzel.
  15. Bake for about 30 minutes or until brown.
  16. Serve asap and with cold butter!
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About me …

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Welcome to my blog about German Recipes  and thank you for taking the time to read “about me”.

My name is Barbara, I am a mother of three and happily married to the most supportive husband anyone can imagine.
In 2010 we moved from Germany to Texas. We thought it would be only for three years but …

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