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.
Servings 8
Prep Time 2 hrs
Cook Time 12 mins

Ingredients

  • 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

Boiling purposes

  • 1/2 cup baking soda
  • 4 cup water (boling)

Topping

  • 1/4 cup Himalayan salt

Instructions

  • 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.