Pretzel (Brezel)
PrintPretzel (Brezel)
Delight in the chewy and salty perfection of Pretzels, a traditional German bread often enjoyed as a snack or with beer. These twisted treats are soft on the inside and golden on the outside, sprinkled with coarse salt for extra flavor.
- Total Time: 2 h
- Yield: 8 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 tbsp sugar
- 1 1/2 cups warm water
- 1 tsp salt
- 1/4 cup baking soda
- Coarse salt, for sprinkling
Instructions
- Dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.
- In a large bowl, mix flour and salt. Add the yeast mixture and knead until a smooth dough forms.
- Cover and let rise for 1 hour.
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Divide the dough into 8 pieces and roll each into a long rope. Shape into pretzels.
- In a pot, bring water and baking soda to a boil. Dip each pretzel in the boiling water for 30 seconds, then place on the prepared baking sheet.
- Sprinkle with coarse salt and bake for 12-15 minutes until golden brown.
- Serve warm or at room temperature. Enjoy!
