10.01.2014

Chewy German Pretzels

Chewy German Pretzels by http://www.27thandolive.com

One thing seems to be a constant on my Instagram feed. Pretzels. There is something so delicious about their salty crust exterior and their warm chewy interior. Pretzel day in our house is probably one of the best days. They never last long (which might be a problem for my waistline), but that just goes to show that this recipes is tried and true. I have yet to be as adventurous as dawning goggles and gloves to prepare these pretzels in a lye solution, maybe some day, but for now my baking soda solution works wonders. 

Pretzels are so versatile. They can be chewy, crunchy, sweet or salty. They can be made into buns, top cakes, dipped in mustard, stuffed with cheese or coated in chocolate. They can be an appetizer or a quick grab and go snack. Honestly, what is there to lose when making pretzels?

Chewy German Pretzels by http://www.27thandolive.com

Chewy German Pretzels by http://www.27thandolive.com

Chewy German Pretzels by http://www.27thandolive.com

Chewy German Pretzels
Yields 8
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Prep Time
45 min
Cook Time
20 min
Total Time
4 hr
Prep Time
45 min
Cook Time
20 min
Total Time
4 hr
Ingredients
  1. 3 3/4 cups bread flour, plus more for dusting
  2. 1 1/2 cups warm water
  3. 1 1/4 teaspoons active dry yeast
  4. 2 teaspoons kosher salt
  5. 2 Tablespoons unsalted butter, softened
  6. 2 quarts water
  7. 1/2 cup baking soda
  8. 1 egg
  9. Coarse salt or pretzel salt, for sprinkling
Instructions
  1. Prepare your baking area and ingredients. Set up your stand mixer, fitted with the dough hook attachment.
  2. Combine the measured 3 3/4 cups bread flour with the activated yeast, 1 1/2 cups warm water, kosher salt and butter. Knead ingredients on medium speed until the flour is evenly moistened (approximately 2-3 minutes).
  3. Once the flour is completely moistened, increase the speed of the stand mixer to high. Continue kneading until the dough forms a smooth, elastic consistency. The dough should be forming around the hook, not sticking to the sides of the bowl (approximately 8 minutes).
  4. Remove the dough from the bowl and transfer to a lightly floured surface. Cover with a tea towel an let the dough rest for 5 minutes.
  5. Following the rest period, cut the dough into 8 equal pieces (for 8 large pretzels) or 16 equal pieces (for 16 small pretzels). For the pieces into ball. Again, let the dough rest on the counter, covered for another 5 minutes. Alternatively, you can create pretzel buns but keeping the tough in ball form and letting them rest for 5 additional minutes.
  6. On an unfloured surface, roll each ball of dough into an approximate 18-inch-long rope (for the large pretzels. Roll a shorter rope for 16 pretzels). Taper the ends slightly. To shape each pretzel, form the rope into a 'U' shape. Cross the ends over each other twice to form the twist, then bring the ends to the bottom of the 'U' and press the tips onto it.
  7. Arrange the pretzels on 2 large baking sheets lined with parchment paper and let stand uncovered in a warm place for 45 minutes, or until slightly risen. Refrigerate the pretzels uncovered for at least 2 hours or overnight.
  8. Once ready to bake, preheat the oven to 400°. This is where I use a baking soda solution, however if you prefer lye, go right ahead! Dissolve a 1/2 cup baking soda in 2 quarts of boiling water. Boil the pretzels for 30 seconds (15 seconds each side), then drain on wire racks.
  9. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle the pretzels with coarse salt and bake on the top and middle racks of the oven until shiny-brown and risen (approximately about 17 minutes). Shift the pans halfway through baking. Let the pretzels cool slightly on the baking sheets before serving.
Notes
  1. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for 2 days. Do not store in covered container or they will become soggy.
  2. Pretzels baked without salt can be frozen for up to 1 month. Spray the frozen pretzels with water and sprinkle with salt before reheating in a 275° oven until warmed through, about 20 minutes.
Adapted from Martha Stewart and Hans Röckenwagner
Adapted from Martha Stewart and Hans Röckenwagner
27th and Olive http://www.27thandolive.com/
Chewy German Pretzels by http://www.27thandolive.com

I promise you will not be disappointed! How do you like your pretzels?

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8 responses to “Chewy German Pretzels”

  1. Maru says:

    These look amazing! I’ve never made petzels before, but I may this recipe 😉

  2. Ann says:

    Seems like a great, easy recipe. May be trying these this weekend… it’s hard to say no to a soft pretzel. May need some cheese 🙂
    Have a great weekend!!

  3. Lauren S. says:

    I really want to try these. I thought about having an Oktoberfest type meal tomorrow evening. I may include these. Would love if you linked this post up with us at Mommy Needs a Timeout Thursday. The party starts Wednesday at 8 pm EST. See you there.
    Lauren
    http://twintestedpinapproved.wordpress.com

  4. These look wonderful! Thanks for sharing your recipe!

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