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Prep time:
| Cook time:
| Total time:
| Yield: 4 pretzels , Serving size: 1 Pretzel | Calories per serving: 487 grFat per serving: 1 gr | carbs per serving:97 gr | protein per serving: 12 gr
Ingredients:
3 ½ C (420 grams) of Bread Flour
4 Tbl. (50 grams) Brown Sugar
2 teasp (12 grams) Salt
1 tblsp. (10 grams) yeast, dissolved in
1 C water (120°) warm but not hot
For the Soda Glaze
1 tblsp (10 grams)Baking Soda mixed with 1 cup boiling Water
in a small bowl.
For the Egg Wash: 1 Egg beaten with 1 teaspoon Water in a small bowl.
For Toppings:
Pretzel Salt (it has a nice flaky texture)
Sesame Seeds
Parmesan Cheese
Mix water, yeast, brown s ugar and salt in a stand mixer or a large mixing bowl. Add flour and mix until dough is smooth. Knead the dough for a good 10 minutes until nice and smooth.
If you have time let the dough sit over night. It develops more flavor.
Now divide the dough into 3, 4, 6 or 12 pieces depending on how big you want. You can even divide the dough into 2 pieces and make very large pretzels (Laugenbrezel) like you see at the Oktoberfests.
Roll each piece into a rope, very thin, a little bigger than a pencil if your making 4 about 36 inches long. Yes a yard or almost a meter.
You can roll it about cigar size in diameter for a large pretzel.
Shape into an upside down U shape on your table. Bring the right and left ends together and twist them then lay the ends back down to where they were laying, only now the ends are opposite.
Flatten the ends with your fingers and bring to the top of the pretzel and press in the dough to secure.
Shape it with your hands to make sure it looks like a pretzel.
For a chewier crust put boil about 4 cups water. Drop the pretzel in there for about the count of 10 and then lift out with a strainer or pancake turner. Repeat with the other pretzels.
You can skip this step if you don't want the chewier crust.
Now let the pretzels raise for 30 minutes or till about double in size. Brush with the water-soda solution.
Brush with the egg wash, this will give a shiny glaze. to your pretzel.
Sprinkle with toppings like
Pretzel Salt or a Coarse flaky salt
parmesan cheese, cinnamon sugar,
or sesame seeds.
Bake in a hot oven 400 to 450 degrees (225 degrees C) for 12 to 15 minutes or until well browned.
The way to eat them in Germany is slicing it in half and
butter them. or use a cheese dip called Obatzda.
I have spoken to many Germans in America that say that King Arthur flour is the closest to what you can find in Germany.
I use it all the time and really like it!
A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
Bonus Recipe CD with the Ebook and recipes with step by step pictures
Biography of my grandma
Emma Block From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
For a chewier crust put boil about 4 cups water. Drop the pretzel in there for about the count of 10 and then lift out with a strainer or pancake turner. Repeat with the other pretzels. 
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