Authentic German Soft Pretzels
Indulge in the delightful taste of Authentic German Soft Pretzels with this easy-to-follow recipe. These pretzels emerge from the oven golden brown, perfectly chewy, and with a beautiful glossy sheen. The addition of brown sugar or malt drink powder helps to enhance the depth of flavor, while a sprinkle of mozzarella cheese after baking adds a delicious twist. Perfect for snacking, serving at parties, or enjoying alongside your favorite beer, this recipe yields 8-10 soft pretzels that are sure to impress friends and family alike. Whether you choose to keep them classic or experiment with toppings, these pretzels are a must-try for any bread lover!
N/A
Servings
200
Calories
5
Ingredients
Ingredients
instant yeast
1 teaspoon (none)
brown sugar or malt drink powder
1 tablespoon (none)
unbleached flour or bread flour
2-3 cups (none)
salt
1 teaspoon (none)
warm milk
1 cup (110 degrees Fahrenheit)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large mixing bowl, combine 1 cup of warm milk (110°F) with 1 tablespoon of brown sugar and 1 teaspoon of instant yeast. Allow it to sit for about 5 minutes until the mixture becomes frothy.
3
Gradually add 2 to 3 cups of unbleached or bread flour and 1 teaspoon of salt to the yeast mixture, stirring until a dough begins to form.
4
Knead the dough on a lightly floured surface for approximately 5 minutes, until smooth and elastic.
5
Divide the dough into 8 to 10 equal pieces, depending on your desired size.
6
Roll each piece into a long strip, about 15 inches in length.
7
Shape each strip into a pretzel form, twisting and securing the ends to create the traditional pretzel shape.
8
In a large pot, bring water to a boil. For added flavor, you may add baking soda to the boiling water.
9
Carefully lower each pretzel into the boiling water for 5 seconds to enhance the texture.
10
Remove the pretzels from the water, allowing excess to drip off, and place them on an ungreased baking sheet.
11
After dunking, brush each pretzel with a beaten egg and sprinkle with coarse salt (or mozzarella cheese for an extra treat).
12
Bake in the preheated oven for 8-10 minutes, until the pretzels are golden brown. Enjoy warm!
Nutrition Information
3g
Fat
30g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the yield of this Authentic German Soft Pretzels recipe?
This recipe yields approximately 8 to 10 soft pretzels, depending on how large you choose to make them.
What temperature should the oven be set to?
The oven should be preheated to 425°F (220°C) for the best results.
What temperature should the milk be for the yeast mixture?
The warm milk should be approximately 110°F (43°C) to properly activate the instant yeast.
Can I use something other than brown sugar in the dough?
Yes, you can use malt drink powder as an alternative to brown sugar to help enhance the depth of flavor.
What type of flour is recommended for German soft pretzels?
You should use either unbleached flour or bread flour for this recipe.
How long should I let the yeast mixture sit before adding flour?
Allow the mixture of warm milk, brown sugar, and yeast to sit for about 5 minutes until it becomes frothy.
How long does the dough need to be kneaded?
The dough should be kneaded on a lightly floured surface for approximately 5 minutes, or until it is smooth and elastic.
How long should I roll the dough strips?
Each piece of dough should be rolled into a long strip about 15 inches in length.
How long do the pretzels need to stay in boiling water?
The pretzels should be lowered into boiling water for only 5 seconds to enhance their texture.
Should I add anything to the boiling water?
For added flavor and a better crust, you can add baking soda to the boiling water.
What is the purpose of the egg wash?
Brushing the pretzels with a beaten egg gives them a beautiful glossy sheen and helps toppings stick.
What kind of salt should be sprinkled on top?
Coarse salt is the traditional topping for these pretzels.
Can I use cheese as a topping?
Yes, a sprinkle of mozzarella cheese after baking or before the oven can add a delicious twist.
How long do the pretzels take to bake?
They take between 8 to 10 minutes to bake, or until they are golden brown.
How many calories are in one pretzel?
Each pretzel contains approximately 200 calories.
What is the fat content per serving?
Each serving contains approximately 3 grams of fat.
How many carbohydrates are in these pretzels?
There are approximately 30 grams of carbohydrates per pretzel.
What is the protein content of the pretzels?
Each pretzel provides about 7 grams of protein.
Should the baking sheet be greased?
According to the instructions, the pretzels should be placed on an ungreased baking sheet.
What makes these pretzels 'authentic'?
The combination of the boiling step, the specific ingredients like malt or brown sugar, and the shaping technique follows traditional German methods.
Are these pretzels chewy?
Yes, the boiling process and the use of bread flour help create a perfectly chewy texture.
Can I use instant yeast directly in the dough?
While it is instant yeast, this recipe recommends dissolving it in warm milk first to ensure it is active and well-distributed.
What categories does this recipe fall into?
This recipe is categorized as a snack, appetizer, and yeast bread.
Is this a good recipe for parties?
Absolutely, these pretzels are perfect for serving at parties or alongside your favorite beer.
What should the dough look like after adding flour?
You should add flour gradually until a cohesive dough begins to form before you start kneading.
How do you shape the pretzel?
Roll the dough into a strip, then twist the ends around each other and secure them to create the traditional shape.
Can I serve these cold?
While they can be eaten cold, they are best enjoyed warm shortly after baking.
What preparation is needed for the yeast?
No special preparation is needed for the yeast other than mixing it with the warm milk and sugar.
What does the malt powder add to the recipe?
Malt powder provides a more traditional, deep flavor profile often found in bakery-style German pretzels.
Are there any tips for getting a glossy finish?
The combination of the quick boil in water (optionally with baking soda) and the egg wash creates the signature glossy finish.