How To Make Pretzels - Authentic German Recipes From The Oktoberfest

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Add 2 tablespoons of warm milk to a stand mixer bowl and mix with yeast.

Cover the bowl with a clean kitchen towel and let it sit for about 10 minutes to activate the yeast.

In a separate bowl, mix flour, barley malt, and salt, then add lard and the rest of the warm milk.

Knead the mixture in the stand mixer for about 8 to 12 minutes (or 20 minutes by hand).

If the dough appears dry and too firm, after 3-5 minutes of kneading, add 1 tablespoon of milk and check the texture.

Cover the dough with a clean kitchen towel and let it rise in a warm place for about 30 to 60 minutes, until doubled in size.

Turn the dough onto a lightly floured surface and knead for a couple of minutes by hand.

Shape the dough into a log and divide it into 12 equal pieces.

Pinch each piece into a round ball, cover with plastic wrap, and let rest for 5 to 10 minutes.

Flatten each ball and fold it twice into a little log, then roll it lightly and cover again to rest for another 5 to 10 minutes.

Roll each log into a long rope, thicker in the middle than at the ends, and shape into pretzels.

Cover the pretzels with plastic wrap and let them rest for another 15 minutes.

Remove the plastic wrap and refrigerate the pretzels uncovered for about 1 hour to form a dry skin.

Prepare the baking soda bath by bringing water to a boil and adding baking soda gradually.

Place pretzels in the boiling water with a slotted spoon, letting them float for about 30 seconds on each side.

Remove the pretzels with a slotted spoon and place them on a greased or parchment-lined baking pan, sprinkling with coarse salt immediately.

Place the pretzels in a cold oven, set the temperature to 425 degrees Fahrenheit, and bake for 18 minutes, checking for golden brown color afterward.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens