Freeze the pretzels on a baking tray for about 15 mins or place in the refrigerator for about 1 hour until firm. Heat over medium heat until hot but not boiling. Add 1 liter/quart of water to a pot, THEN add 1 oz of food grade lye or 1/4 cup of baking soda. Repeat until all the dough balls are shaped into pretzels. Bring ends back and press into pretzel body. Then form into pretzels: roll out into long strands of about 18 inches with a thick part in the middle. Measure out dough of about 3 oz/85 g each and roll into long shapes. Cover the bowl and let the dough rise in a warm spot for about 1 hour or until double in size. Add remaining ingredients and work into a smooth dough. Repeat until all of them have been dipped.Īdd flour to large mixing bowl, make a deep well in the middle, add yeast and malted barley flour/sugar, then pour warm milk over it. Take them out and place them back on the baking sheet. You can leave them in there for up to 30 seconds. Put on gloves and goggles (if using lye), and with a slotted spoon dip one pretzel at a time in the lye or baking soda bath. Take the pretzels out of the freezer or refrigerator when the time is up. Gently heat the lye/baking soda bath over medium heat until scalding hot but not boiling. Or mix 1/4 cup of baking soda with 1 quart of water. ALWAYS add 1 oz of lye to 1 quart of water, not the other way around. Now is the time to mix your lye bath or baking soda bath in a pot. I like to put them in the freezer for about 15 minutes or in the refrigerator for about 1 hour to make them a bit stiffer. Place your shaped pretzels onto a baking tray. Again, you might have to make a few batches to see how the turn out in the end. Also, don’t worry if your first pretzels turn out a bit funny. It might take a bit to get the hang of it but just keep on trying. To make them, you’ll roll your dough into a long strand with a thicker part in the middle (about 18 inches long). The one I like has a thicker bottom and thinner arms. Different regions in Germany prefer slightly different shapes. Therefore, I prefer using a kitchen scale.įorm all the dough balls into long shapes. I usually make them weigh in at about 3 oz or 85 g. ![]() To make your pretzels the same size and have them bake evenly, you’ll want to weigh dough balls. You can also do that in your kitchen machine with the dough hook.Ĭover the bowl and let your dough sit in a warm spot for about one hour or until it has doubled in size. ![]() ![]() Then add the remaining ingredients and work into a smooth dough that releases easily from the bowl. Create a deep well in the flour, add dry yeast, malted barley flour or sugar, and the lukewarm milk. Measure your flour and add to a large mixing bowl. Pretzel salt is the coarse salt that you typically find on pretzels. Otherwise, you can use baking soda which will not give you the same results, though. If you are using lye, you will have to use it carefully: always wear gloves and googles, add the water to your pot first and THEN add the lye, and keep children away from it! Yes, it is also used for making soap but it is not only perfectly fine for pretzel making, it is THE ingredient that creates this authentic color and taste. To create the authentic pretzel flavor and color, you’ll want to use food-grade lye (find it here). The enzymes help the dough become more elastic and add a nice subtle malted flavor. The malted barley flour (find it here) is a typical ingredient for German pretzels. Often, I replace about 1/3 of the white flour with whole wheat flour. You can make these pretzels with regular AP or bread flour. I do recommend that you weigh the ingredients if you have a kitchen scale. 3.5 cups or 500 g of flour (wheat, spelt, or a bit of whole wheat).Here are the ingredients you need to make German pretzels:
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