When I saw these twisted beauties in the unknown for us Western Europe more than 20 years ago, I was really fascinated by them. Not for the taste, but for this cute twist in their shape that because of the huge “lumps” of salt on top, which I always remove… But if they are not there, it wouldn’t be a real German pretzel..
I never believed I would ever prepare them at home. Not that it’s difficult, it had just never come to my mind. The procedure is something like our Bulgarian boiled pretzels – you know they are boiled, then baked… exactly how it happens it is not clear. But there are everywhere, they are delicious and an integral part of national culture and everyday life.
Well, I accidentally came across a recipe on the internet in an American culinary site. Everybody in the family liked them a lot. But it is advisable to eat them while still warm 🙂
Here they are. Bon appetit!
AuthorAnnieDifficultyIntermediateINGREDIENTS:
DIRECTIONS:
Put water, salt, sugar and yeast in a bowl. Stir well.
Let the yeast rise for about 5-10 minutes.
Add the flour and the oil and mix.
Knead well until dough is obtained.
Cover the dough with plastic wrap and leave it in a warm place for about 1 hour.
Divide the dough into 8 equal pieces.
Roll out each ball into a rope 80-100 cm long. Fold in two, as shown in the picture.
Twist both ends.
Transfer the twisted ends to the loop and press gently. This is how you get the wonderful shape of the original German pretzel.
Fill a large pot with water and bring to a boil on medium heat. Add the baking soda. Place each pretzel in the water for about 30 seconds first on one side, then on the other side.
Place the pretzels in a large baking tray covered with baking paper or a Teflon pad. Brush with the broken egg and sprinkle with coarse salt.
Bake in a preheated oven at about 220 degrees for about 10-15 minutes until golden brown.
Serve with cheese or any kind of salami! Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Put water, salt, sugar and yeast in a bowl. Stir well.
Let the yeast rise for about 5-10 minutes.
Add the flour and the oil and mix.
Knead well until dough is obtained.
Cover the dough with plastic wrap and leave it in a warm place for about 1 hour.
Divide the dough into 8 equal pieces.
Roll out each ball into a rope 80-100 cm long. Fold in two, as shown in the picture.
Twist both ends.
Transfer the twisted ends to the loop and press gently. This is how you get the wonderful shape of the original German pretzel.
Fill a large pot with water and bring to a boil on medium heat. Add the baking soda. Place each pretzel in the water for about 30 seconds first on one side, then on the other side.
Place the pretzels in a large baking tray covered with baking paper or a Teflon pad. Brush with the broken egg and sprinkle with coarse salt.
Bake in a preheated oven at about 220 degrees for about 10-15 minutes until golden brown.
Serve with cheese or any kind of salami! Bon appetit!
