Authentic German Pretzels

If you have about 2 hours and 30 minutes to spend in the kitchen, Authentic German Pretzels might be an amazing lacto ovo vegetarian recipe to try. One serving contains 214 calories, 7g of protein, and 4g of fat. This recipe serves 12. For 29 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. If you have baking soda, yeast, unbleached flour, and a few other ingredients on hand, you can make it. 5354 people have made this recipe and would make it again. Plenty of people really liked this side dish. This recipe is typical of European cuisine. It is brought to you by Sumptuous Spoonfuls. Overall, this recipe earns a not so tremendous spoonacular score of 37%. Users who liked this recipe also liked Authentic German Potato Salad, Authentic German Potato Salad, and Authentic German Potato Salad.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Put all the pretzel dough ingredients into a bread machine or mixer and set it on the dough setting.When the dough is near done, pour the 10 cups of water and baking soda into a large pan or wok (I used my Swiss Diamond wok ... perfect for this!), cover and bring to a boil. Stir to dissolve the baking soda into the water and keep covered but still boiling. You might need to reduce the heat a bit to keep the pan from boiling over while you prepare the pretzels.Preheat the oven to 425 F. and prepare two baking sheets by spraying them with cooking spray or lining with a non-stick silicon baking mat. In a small bowl, whisk together the egg yolk and water and set beside the prepared pans with a brush close by for basting the pretzels. When the dough is done, plop it onto a floured surface and cut into 12 equal pieces. Shape each piece of the dough into a long snake about 1 1/2 feet long, then form each snake into a pretzel shape.Carefully set each pretzel into the boiling bath water, cover and let them bathe for 30 seconds. I did three pretzels at a time.Remove each pretzel carefully from the bath with a slotted spoon or spatula and set onto the prepared baking sheet. Brush with the egg wash, then sprinkle with coarse salt.Bake at 425 for about 10 - 14 minutes or until they are a beautiful golden brown in color. Remove from the oven and let cool a bit before eating.

 

Step by step:

1. Put all the pretzel dough ingredients into a bread machine or mixer and set it on the dough setting.When the dough is near done, pour the 10 cups of water and baking soda into a large pan or wok (I used my Swiss Diamond wok ... perfect for this!), cover and bring to a boil. Stir to dissolve the baking soda into the water and keep covered but still boiling. You might need to reduce the heat a bit to keep the pan from boiling over while you prepare the pretzels.Preheat the oven to 425 F. and prepare two baking sheets by spraying them with cooking spray or lining with a non-stick silicon baking mat. In a small bowl, whisk together the egg yolk and water and set beside the prepared pans with a brush close by for basting the pretzels. When the dough is done, plop it onto a floured surface and cut into 12 equal pieces. Shape each piece of the dough into a long snake about 1 1/2 feet long, then form each snake into a pretzel shape.Carefully set each pretzel into the boiling bath water, cover and let them bathe for 30 seconds. I did three pretzels at a time.

2. Remove each pretzel carefully from the bath with a slotted spoon or spatula and set onto the prepared baking sheet.

3. Brush with the egg wash, then sprinkle with coarse salt.

4. Bake at 425 for about 10 - 14 minutes or until they are a beautiful golden brown in color.

5. Remove from the oven and let cool a bit before eating.

Nutrition Information:

covered percent of daily need