Homemade German Pretzels
Beer is one of my favourite beverages to pair with food and these soft malty pretzels and beer are heavenly together. The warm, chewy saltiness of a pretzel calls out for a cold craft beer. These pretzels are classic in taste and the recipe is from my time spent in Germany. For a real decadent twist you can sprinkle yours with truffle salt.
- 3 1/2 cup plain flour
- 1/4 cup sugar
- 2 1/4 tsp active dried yeast
- 1 tsp salt
- 1 cup warm water
- 1 tbs vegetable oil
- 1/2 cup baking soda
- 4 cup water (boling)
- 1/4 cup Himalayan salt
- Combine the water, sugar and salt in a mixer and sprinkle yeast and let stand for 5 - 10 minutes until it foams.
- Add the flour and the oil, and using the hook of the mixer - combine for 15 minutes.
- Put the dough in a greased container with a lid and allow to rise for 1 hour or until doubled in size.
- Preheat oven to 230 degrees, line your baking sheets with baking paper and oil a little.
- Turn the dough on a lightly oiled surface and divide the dough into 8 equal balls.
- Roll out each dough ball to a 55-60cm rope. Make a U-SHAPE, cross them over each other and press onto the bottom of the U-SHAPE.
- Place each pretzel into the boiling water with the baking soda for 30 seconds, remove and then place onto baking sheets.
- Brush egg wash and sprinkle with coarse Himalayan salt.
- Bake in pre-heated 230 degree oven for 12-14 minutes or until golden caramel in colour.