Authentic German Pretzels
Authentic German Pretzels

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, authentic german pretzels. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Authentic German Pretzels is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Authentic German Pretzels is something that I have loved my whole life.

Laugenbrezeln —or soft pretzels—are popular German snacks between meals. A good German laugenbrezel is thick and soft in the middle, thin and crunchy (but not dry on the outside) and shaped into three equal loops. These Bavarian pretzels are a very popular snack in Germany and perfect for your next Oktoberfest party! They taste delicious dipped in cheese sauce and are easy to make at home with simple ingredients.

To begin with this particular recipe, we must prepare a few ingredients. You can have authentic german pretzels using 10 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Authentic German Pretzels:
  1. Get 500 grams ◆Bread (strong) flour (type 550 in Germany)
  2. Take 1 tsp ◆Salt
  3. Make ready 1 tsp ◆Sugar
  4. Make ready 20 grams Butter
  5. Make ready 1 sachet Dry yeast
  6. Get 250 ml Lukewarm water
  7. Make ready 1 Coarse salt
  8. Make ready 1 here i used 3% For the Laugenwasser - alkaline water to poach the dough (2-4%)
  9. Get 1 liter Lukewarm water
  10. Take 30 grams NaOH (food-grade lye)

They are delicious though and you should definitely try them. Besides, the process is actually quite fun. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Twist these ends twice and fold up into circle, pressing the ends to the circle.

Instructions to make Authentic German Pretzels:
  1. Put the ◆ dry ingredients in a bowl and mix well.
  2. Put the yeast in lukewarm water and dissolve. Add the yeast water and butter to the bowl and knead well. (or use a bread machine).
  3. After kneading for 10 minutes, the dough will come together like this. This dough is on the stiff side.
  4. Divide the dough into 6 portions, and round them off.
  5. How to make pretzels: Roll out about 40 cm long, with thin ends and a fat middle.
  6. Twist the ends together once, and make a heart shape. If the dough won't stick to itself, use a little water to help it stick.
  7. I tried making other shapes too. Butter a baking tray. If you use parchment paper, the alkaline nature of the lye in the Laugenwasser may rip it.
  8. Since you'll be using NaOH (lye), put on protective gloves and protective goggles.
  9. Put the lye in a pan, and pour in lukewarm water. If you add boiling water the lye may spit, so don't do that!
  10. Boil the formed dough from step 7 in the alkaline water. When the dough turns yellow take it out with tongs, and put in the buttered baking tray. Boil the dough for 15 to 30 seconds.
  11. This is the dough after it's been poached. Can you tell that the dough has turned a bit yellow? Let it rest like this for 15 minutes. Preheat the oven to 200°C.
  12. Use a knife to slash the tops of the rolls, sprinkle on some coarse salt and put in the oven. (Be sure to put on gloves.) Bake for 15 to 20 minutes and they're done.
  13. This is a Bretzel (pretzel). The name of the bread changes depending on the shape/
  14. This is a Laugenstange.
  15. This is a Broetchen (a little roll).
  16. To make an alkaline Laugenwasser using bicarbonate of soda: Put 2 tablespoons of bicarbonate of soda in 750 ml of water. I boiled the dough for 30 seconds per side. The color is different from the ones boiled in lye water, but they are just as delicious.

Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Twist these ends twice and fold up into circle, pressing the ends to the circle. Gently place pretzels into boiling soda water, without crowding. German bakers dip their pretzels in a lye solution before salting and baking them. Lye can be dangerous to work with but I will show you my method and the precautions I use.

So that’s going to wrap this up for this special food authentic german pretzels recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!