A pretzel is a type of baked product made from bread dough, most commonly shaped into a twisted knot. Pretzels origins are certainly European but it’s not very clear if they are German or French. I can tell you for sure that in Romania Pretzels are a very popular snack.
After shaping the pretzels, you have to boil them for a few seconds in a solution of water and baking soda. This is how pretzels get their distinctive “skin”, brown and chewy.
Pretzels are seasoned with coarse salt, poppy seeds, sesame seeds or sunflower seeds. They can also be topped with sweet glaze or chocolate.
We love pretzels, they’re our favorite snack. A warm pretzel, a little crispy on the outside and soft on the inside, topped with coarse salt and poppy seeds and a Greek yogurt… Mmmm, what a treat! 🙂
Ingredients for homemade German pretzels
– 450gr bread flour
– 250ml lukewarm water
– 50ml olive oil
– 7gr dried yeast
– 1 teaspoon salt
– 1 teaspoon sugar
For the baking soda bath:
– 2L water
– 40gr baking soda
– 1 tablespoon salt
To sprinkle: coarse salt, poppy seeds, sesame seeds
How to make homemade German pretzels
Whisk together flour and dried yeast.
In a large bowl combine 1 teaspoon sugar, 1 teaspoon salt, olive oil and lukewarm water.
Pour the flour combined with dried yeast, gradually, stirring with a wooden spoon. When the dough becomes too thick to stir, start kneading by hand until the whole flour is incorporated.
We must obtain an elastic and non-stick dough. If the dough is too sticky, add little more flour.
Place the dough in a lightly oiled bowl, cover with plastic wrap and leave it rise in a warm place for 45 minutes – 1 hour (or until double in size).
Place the risen dough onto the lightly oiled working surface. Divide the dough into 10 equal pieces.
Shape each piece into a rope of 40cm length and shape the pretzels: bring the two ends together, overlap them, twist and bring back over the main body.
Meanwhile, pour 2L of water into a large pan and bring to a boil. When the water starts to simmer add salt and baking soda. Be careful when adding baking soda into the water because it makes bubbles. Gently drop each pretzel into the pan, 3-4 at a time, for 30 seconds.
Use a slotted spoon to remove the pretzels from the boiling water.
Place the pretzels onto a non-stick baking tray (or any tray lined with parchment paper).
Sprinkle each pretzel with coarse salt and poppy seeds (or sesame seeds)
Repeat with the remaining pretzels.
Place the pretzels into the preheated oven and bake at 200ºC for 20 minutes or until golden brown.
Serve these delicious homemade German pretzels warm or cold, as a snack, along with a Greek yogurt or a cup of buttermilk.