Homemade Pretzels
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When I met David, over eleven years ago, I already experienced some German dishes. In my honest opinion, many of them were “bland”. Along the years, I tweaked a few like Sauerbraten (Roast Beef Stew), Schnitzel (Breaded Pork Cutlets), Beef Rouladen (Beef Roulades), Hasenpfeffer (Rabbit Stew), Spätzle, Knödel (Dumplings), Zwiebelrostbraten, and a few others.
 
There were some though that I really like such as Stollen, Coffee Cake, Pfeffernüsse, Potato Salad, and more including this featured recipe… my Homemade Pretzels! This is what I call a tasty snack! Until I met my German husband, I ate them with regular French prepared mustard or Honey Mustard. He’s the one who introduced me to a 1:1 ratio of Dijon mustard and Homemade Mayonnaise… much, much better – take my word for it!
 
This Homemade Pretzels recipe is quite easy and I find that it’s similar to pizza dough. When I bake some, I make sure that we’ll eat them all up (this recipe yields four big ones) otherwise, a few hours later, the taste and texture is not quite where it should be.
 
In the dough mixture, I add honey but you can always substitute corn syrup. I have a great homemade recipe for this condiment. To view it, click on this link… Corn Syrup
 
When I make them, I sprinkle on a little coarse salt but compared to the ones we buy at the carnival or any other exhibition, they’re not nearly as salty as theirs. As I always say – “adjust to your liking”. David and I like salt but we’re definitely not “saltaholics”…
 
With Oktoberfest coming up this weekend (well not this year), what a great idea to make these delicious Homemade Pretzels! They are so moist and definitely a popular food staple during this German event. Grab a nice cold beer, make the simple yet tasty mustard mixture and enjoy this traditional German snack…
Bon Appetit!
 
Check out these other delicious snack recipes…
Tomato Rosemary Focaccia
Bounty Chocolate Bites
Scones
Sesame Snaps
Pepper Jack Cheese Sticks
Sucre à la Crème ~ Butter & Cream Fudge
and for even more bread recipes, click on this link… Recipe Category • Bread
 

 
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Homemade Pretzels

Homemade Pretzels

Soft inside with a tender salty exterior, these Homemade Pretzels are absolutely delightful! Perfect for Oktoberfest or anytime...
5 from 4 votes
Servings 4 pretzels

Hover to scale

Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Total Time 2 hours 25 minutes

Ingredients
  

  • 1 tsp. active dry yeast
  • 1/2 cup lukewarm water (between 105-110ºF)
  • 1/2 tbsp. honey (substitute light corn syrup) tips & tricks
  • 1 tbsp. unsalted butter, soft
  • 1/2 tsp. ground Himalayan sea salt
  • 2 cups unbleached all-purpose flour, divided
  • 1/2 tbsp. oil, or as needed to coat the bowl tips & tricks
  • 4 cups water
  • 1/3 cup baking soda
  • 1 egg wash (1 egg yolk mixed with 1 tbsp. water)
  • 1 tbsp. coarse sea salt, or to taste

Directions
 

  • In the bowl of a stand mixer, combine, yeast, 1/2 cup lukewarm water and honey; let sit for 10 minutes.
  • Add butter, salt and 1 ½ cups of flour to yeast mixture. With the dough hook attachment, process on speed 3 until smooth, adding 1 tbsp. reserved flour (1/2 cup) until the dough clings around the hook. Increase the speed to 4 and knead for 3 minutes.
  • Remove the dough from the bowl and form a ball by pulling under. Place it in a large bowl lightly oiled and turn to coat it. Cover with a clean dish towel and place it in a draft-free area such as an unheated oven. Let it rise for 1 ½ hours or until it doubles in size.
  • Lightly grease two baking sheets or line them with a silicone mat; set aside.
  • Punch the dough to deflate, form a ball again by folding under and then divide it into 4 equal pieces.
  • Take one at a time and press down stretching it into a rectangular shape before rolling it up tightly from one side to the other; pinch the seam together. Roll it out back and forth with your hands to 12-inches long, tapering the ends. Set aside while working on the others.
  • Take the 1st piece that was rolled out and roll it out again to 24-inches long keeping the center slightly thicker. Take the ends and form a “u” shape, then cross them over and over again. Bring them back to the top of the loop, pressing the ends firmly into the pretzel shape.
  • Transfer to the prepared baking sheet. Cover with a dish towel and let them proof for 30 minutes or until they double in size.
  • Preheat oven to 400ºF.
  • In a saucepan over medium-high heat, add 4 cups water and baking soda; stir to dissolve and bring to a boil.
  • Adding one at a time, drop a pretzel into the boiling water. Carefully flip it after 20 to 30 seconds and soak the other side for 20 to 30 seconds as well - if you let it soak longer, the pretzels will have a metallic taste to them.
  • Return the soaked pretzel to the baking sheets and continue dipping the remaining ones.
  • Gently brush the pretzels with an egg wash and sprinkle with some coarse sea salt; slash the dough with a sharp knife.
  • Transfer to the preheated oven and bake for 12 to 15 minutes or until golden brown.
  • Remove from the heat and place them on a wire rack to cool slightly, about 5 minutes. The leftovers can be stored in an airtight container or a large re-sealable plastic bag.

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