I LOVE German pretzels – there is nothing quite like a fresh warm pretzel, no matter the time of day or whether it’s eaten plain or buttered. When I lived in Germany I had them ALL the time, but here in Sweden they can’t be found around every corner like in Germany, so what to do?
Well, you make some yourself of course!
I know, it sounds like a hassle, but to tell you the truth pretzels are actually not very difficult to make. The ingredients are few, and all in all they only need to bake for 8 minutes (+30 seconds in boiling water). Mine are quite light in color, but for a darker shade just bake them for another 5 minutes.
- 25g yeast
- 1 1/2 cup lukewarm water
- 2 tbsp brown sugar
- 1 tsp salt
- 1 cup pastry flour
- 2 1/2 cup white flour (+1/2 cup for kneading)
- 4 cups water
- 3 tbsp baking soda
- 2 tbsp non-dairy butter, melted
- 1-2 tbsp granulated salt/pretzel salt
- Add yeast in a bowl, pour water on top, add brown sugar and stir. Let the yeast dissolve.
- Add salt and flour and knead into a smooth dough that doesn't stick to the sides of the bowl. Cover with plastic wrap and let proof for about 1 hour.
- Transfer the dough to a floured surfance and divide into 16 balls. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
- Bring water to a boil and add baking soda. Melt the butter in a saucepan and preheat the oven to 225°/437F.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with melted butter and sprinkle with the pretzel salt.
- Bake until dark golden brown in color, approximately 8-10 minutes. Transfer to a cooling rack for at least 5 minutes before serving.