Germany Brezel (Pretzel)
Brezel are an almost perfect salty, warm, and portable snack that are newly ubiquitous on German streets and beyond. Soft pretzels are an excellent vehicle for dipping sauces, although the true German favorite is a strong mustard. Brezel traditionally get their unique flavor and color from being dipped in a mixture of water and lye prior to baking, though baking soda is commonly used to achieve the same effect as the lye. Recipe Servings: 24 pretzel sticks
Prep Time
15 minutes
+ 1 minute resting
+ 1 minute resting
Cook Time
15 minutes
Total Time
31 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1/2 cup (100 g) brown sugar
- 10 cups (2.35 l) water
- 2 packets (about 14 g) active dry yeast
- 1/4 cup (60 ml) vegetable oil
- 6 cups (720 g) flour
- 3/4 cup (90 g) baking soda
- 1 egg, beaten with 1 Tbsp (15 ml) water
- Flake salt, to garnish
Directions
- Pour 2 cups (480 ml) of warm water into a large bowl. Stir in the brown sugar and sprinkle the yeast on top. Let the mixture stand until the yeast begins to foam, about 5 minutes.
- Stir in the vegetable oil and half of the flour. Mix to combine before kneading in the remainder of the flour and transfering the dough to a floured work surface. Knead the dough until it is completely smooth, about 3 minutes. Form the dough into a ball and transfer it into an oiled bowl. Cover the bowl with plastic wrap and let the dough sit for about 45 minutes, during which time it should double in size.
- Line three baking trays with greased parchment paper.
- Pound the dough down and transfer it to a floured surface. Knead it and divide it into 24 equal parts. Roll each piece of dough into a stick, about 9 inches (23 cm) long and 1/2 inch (1.3 cm) wide. Place the sticks on the lined trays, leaving about 2 inches (5 cm) of space between each one.
- Let the dough rise for about 25 minutes.
- Preheat the oven to 450°F (232°C).
- In a large pot, combine the baking soda with the remaining 2 quarts of water. Bring the liquid to a boil over high heat and then reduce the temperature to a medium heat. Carefully place the dough into the hot water, but do not overcrowd the pot; work in batches. Cook each piece for about 30 seconds before transferring them to the baking sheets.
- Brush each pretzel with the egg wash and sprinkle with the flaked salt.
- Bake the pretzels for about 10 minutes or until golden brown. Serve warm with dipping sauces.
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