Homemade Soft Pretzels, Bavarian Pretzels
Every now and then I get a cravy for a soft pretzel. I am a child of Philadelphia and soft pretzels were a big part of my childhood. I have yet to find a recipe that matches my early memories but it is certainly fun trying. This latest attempt is from Local Breads by Daniel Leader. I was able to use a new kitchen tool I was sent at no charge to review – it came in very handy when making these homemade pretzels.
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Bavarian Pretzels
Makes 8
- 3 1/4 cups all purpose flour
- 3 TBS unsalted butter, cold and cut into chunks
- 1 1/4 cups warm water
- 1 tsp instant yeast
- 2 1/4 tsp sea salt
- 1/3 cup baking soda for the boiling
- kosher salt or pretzel salt
- Add the flour to the bowl of a stand mixer. Drop in the chunks of butter and mix on low speed until the mixture resembles cornmeal. About 2 minutes
- Pour in the water and sprinkle in the yeast and salt. Stir to combine.
- Put on the dough hook and knead for 8 to 10 minutes.
- Shape the dough into a smooth ball and place it into an oiled bowl. Cover. Let rise for 45 minutes to an hour until it has slightly expanded and feels light and springy.
- Lightly grease a baking sheet
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The Kuchenprofi Pastry Scraper Set I was sent is a great tool set for a baker’s kitchen. It’s a combination bench knife/dough cutter, silicone scraper and a straight edge scraper. They nest together for easy storage. In making the pretzels I used the dough cutter and silicone scraper.
The scraper made it easy to get all of the dough out of the bowl; especially as this was a soft, slightly sticky dough.
- Turn the dough out onto a clean work surface. Cut it into 8 equal pieces. Roll the pieces into small balls and let rest, covered, for 5 minutes.
Shape the Pretzels
- Take a ball of dough and roll into a small, thin log 18″ long. Form a half circle with the piece of dough and then cross one side over the other.
- Flip the other side over to form a twist. Lift the twisted ends and lay them on top of the pretzel. Remove to the baking sheet.
- Continue with the remaining balls of dough
- Place the baking sheet with the pretzels in the refrigerator for 2 hours and up to 24 hours.
- When you are ready to bake the pretzels preheat the oven to 350
- Then bring a large (4 – 6 quart) pot of water to a boil. Slowly sprinkle in the baking soda – don’t add too much at a time or it will bubble up and bubble over. Reduce the boil to a simmer.
- Take the pretzels from the refrigerator and drop one in the simmering water. After it rises to the top add another and a third. Let simmer on one side for about 20 seconds and then turn and simmer on the other for 2o seconds.
- Remove to the baking sheet and sprinkle with salt. Repeat with the remaining pretzels.
- Bake in the preheated oven until they are reddish brown, about 30 to 35 minutes.
- Remove the pan to a wire rack and let the pretzels cool on the pan for about 10 minutes
- Then remove the pretzels to the rack to finish cooling
How Were the Homemade Soft Pretzels?
I was happy with this recipe. I had made some before using a different recipe that I didn’t like as much so when I wanted to try again I searched for something new. These were a little closer to what I want in a soft pretzel but I am still going to keep looking. I have found excellent recipes for pretzel hamburger buns and pretzel hot dog buns.
They were very tasty with yellow mustard – as I think that is the only way to eat a soft pretzel. I was informed by others that cheese sauce is also a good dipping sauce.
