Recipe of Pretzels
Master the art of German baking with these homemade pretzels. Soft, salty, and perfect with mustard. A taste of Bavaria in every bite!
Recipe Summary
Preparation
60 min
Servings
6
Difficulty
Intermediate
Category
Breads and pastries
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 4 cups all-purpose flour
- 1/4 cup white sugar
- 1 1/2 teaspoons salt
- 2/3 cup baking soda
- Coarse sea salt for topping
Join me and let's see how to make Pretzels
Instructions:
- Dissolve yeast in warm water, let it sit for 10 mins until foamy.
- Mix flour, sugar, and salt in a bowl. Add yeast mixture, knead into a dough.
- Let dough rise for 30 mins.
- Preheat oven to 450°F (230°C). Bring a large pot of water to boil, add baking soda.
- Divide dough into 6 pieces, roll into ropes, shape into pretzels.
- Boil pretzels for 30 seconds each, drain.
- Place pretzels on a baking sheet, sprinkle with coarse sea salt.
- Bake for 12-15 mins until golden brown.
- Serve warm with mustard. Enjoy your homemade Brezeln!
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Tips for this recipe
Here are some useful tips to perfectly prepare Pretzels and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Pretzels to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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