EVELYN'S GERMAN PRETZEL RECIPE
This is an authentic German pretzel recipe for my neighbor who is from Germany. Weigh (on a scale) the flour, butter, and salt. Use a cold lye bath -- 50 g food grade lye and 1250 ml water (can be saved and reused) or boiling baking soda bath (2 tablespoons Baking Soda and 1 litre water, bring to boil) before baking. Prep time includes rise time. AWSOME!!!!
Provided by MMinMI
Categories Yeast Breads
Time 2h15m
Yield 12 pretzels, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients together. Add liquid ingredients and mix on medium speed in Kitchen Aid Mixer until a ball forms.
- Let dough rise until double in size -- about one hour.
- Form into pretzel shapes, sticks or rolls.
- To shape pretzels, roll dough (about 2 ounces) into an 18 inch rope (leave the middle a little fatter than the ends), form into a circle with about a 2 inch tail on each end, twist the cross over twice, fold in half, and press the end of the tails into the circle.
- Refrigerate pretzels for about 10 minutes, let rolls or sticks rise for 10-15 minutes.
- Dip in Lye bath for 10 seconds or boiling baking soda mixture for 30 seconds. Place on parchment lined cookie sheets. Slit with a sharp knife or razor blade. Sprinkle with pretzel salt.
- Bake at 400 for 10-15 minutes.
Nutrition Facts : Calories 189, Fat 4, SaturatedFat 2.3, Cholesterol 9.5, Sodium 327.2, Carbohydrate 32.8, Fiber 1.4, Sugar 0.5, Protein 4.9
GERMAN PRETZELS
This recipe comes from www.germanculture.com & is posted here to help fill out my German contribution to the ZWT6. Preparation time does not include the several hours needed for the dough to rise twice.
Provided by Sydney Mike
Categories Yeast Breads
Time 50m
Yield 12 pretzels, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, dissolve yeast in warm water, then add salt & sugar to the yeast mixture.
- Blend in the flour & knead the dough until smooth, about 7 or 8 minutes.
- Cover & let dough rise for 1 to 1 1/4 hours or until double in bulk.
- Grease several cookie sheets, then punch dough down & cut it into 12 pieces.
- Slightly beat the egg & set aside.
- Roll each piece of dough into a thin rope about as round as your little finger, then twist each into pretzel shapes before placing them on a greased cookie sheet.
- Using a pastry brish, coat the top of each pretzel with the beaten egg & sprinkle with coarse salt, before allowing the pretzels to rise until almost double in bulk.
- Preheat the oven to 425 degrees F & bake the pretzels for 10 to 15 minutes, or until browned.
- Best if eaten while stlil warm, but if allowed to cool, store in an airtight container.
Nutrition Facts : Calories 163.6, Fat 0.8, SaturatedFat 0.2, Cholesterol 15.5, Sodium 226, Carbohydrate 33.1, Fiber 1.3, Sugar 1.2, Protein 5.1
DELICIOUS GERMAN PRETZELS
A wonderfulfully chewy soft pretzel recipe that is a must try! For the cup of warm milk, it should be 110 degrees, or about 1 minute in the microwave. I usually use brown suger instead of malt powder and after they come out of the oven, sprinking mozzarella cheese on top is a nice option.
Provided by Rachel Lynn
Categories Yeast Breads
Time 28m
Yield 8-10 pretzels, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 425 degrees.
- mix all together till forms a ball.
- mix dough for 5 mintues.
- cut dough into 8 or more pieces.
- roll out into strips about 15 inches long.
- go ahead and twist into pretzel shapes.
- bring a pot of water to a boil.
- dunk each pretzel into the boiling water for 5 seconds.
- place on ungreased pan after dunking.
- after you have dunked each pretzel in the boiling water, brush with an egg and sprinkle with a coarse salt.
- bake for 8-10 minutes.
Nutrition Facts : Calories 141.2, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.3, Sodium 307.2, Carbohydrate 27.1, Fiber 0.9, Sugar 1.7, Protein 4.4
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