Bread Baking: German Soft Pretzels

 Living in the land of pretzels and beer, I naturally used a German recipe.

Soft Pretzels:
1 tbsp dry yeast
2/3 cup (150mL) water
2/3 cup (150mL) warm milk
4 cups (500g) flour
1 tsp salt
1 tsp sugar
1/4 cup (50g) butter (melted)
large grained salt
3 tbsp baking soda

Add warm milk to yeast, sugar and 2 tbsp flour.
Mix together.
Allow to proof for 20 minutes.
In a large mixing bowl, add flour and salt. Make a dent in the middle.
Add melted butter and yeast mixture.
Mix together with a spoon. Add water slowly until dough forms.
If you add too much water, add a bit more flour until you get a bread dough consistency.
Cover and allow to rise for 30-45 minutes.
Punch down. Knead briefly.
Split into 10 pieces. You can use a knife like I did, or just eyeball it.
Then knead each one and roll it into a snake at least a foot long (30cm).
Loop the length up and twist the ends together.
Fold it over and pinch the ends into the bottom to help them stick.
Allow them to rise for about 15 minutes.

While the pretzels are rising, boil a liter (4 cups) of water. Remove from heat and put the near-boiling water into a large mixing bowl.
Add the baking soda to the hot water. Mix until water is clear again.
Place pretzels into the hot water and allow to sit for 30 seconds.

Place back on the baking tray and sprinkle with large grained salt.

And just for fun, I wanted to try making two with cinnamon and sugar instead of salt on it.
Bake at 425°F or 220°C for about 20 minutes.

But how gorgeous are these soft pretzels?
They taste amazing, whether with salt or cinnamon and sugar.
Guten Appetit!

Watch us make these lovely soft pretzels on our YouTube channel here: https://youtu.be/haMRa4f-iww
Schaut zu wie wir diese schöne Brezel auf YouTube machen hier: https://youtu.be/K9glVWHV4Ec

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