German Bavarian-Style Soft Pretzels (Brezels): Lots of Tips, Symbolism, & Deets on Alkaline Solution

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats.

coarse salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt provides a different flavor profile.

malt syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness and moisture.

Preheat the oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper.

Sprinkle 45 grams of baking soda evenly over the parchment paper.

Bake the baking soda in the oven for one hour.

Once baked, let the baking soda cool and store it in a container.

Measure out 295 milliliters of water and heat it in the microwave for about 30 seconds to reach 100 to 110 degrees Fahrenheit.

In a small bowl, combine 7 grams of yeast and 5 grams of brown sugar.

Add 59 milliliters of the heated water to the yeast mixture and stir until dissolved. Set aside for 10 minutes until bubbly and frothy.

In a stand mixer, sift 480 grams of bread flour into the bowl.

Add 9 grams of salt to the flour and mix on low to combine.

Add 30 grams of shortening to the flour mixture and mix on low to medium until the shortening is broken up and mixed in.

Switch to a dough hook and slowly pour in the yeast mixture and the remaining water.

Knead the dough for 8 to 10 minutes, scraping down the bowl as needed, until the dough pulls away from the sides and reaches a tacky consistency.

If the dough is too dry, add a tablespoon of water at a time until the desired consistency is reached.

Remove the dough from the hook and place it back in the bowl. Cover the bowl with a towel or plastic wrap and let it sit for 5 minutes.

Divide the dough into 10 equal pieces, weighing about 82 to 83 grams each.

Roll each piece into a small sausage shape to prepare for rolling out.

On an unfloured work surface, roll each piece into a 20 to 22 inch rope, tapering the ends as desired.

Shape each rope into a U, twist the ends twice, and then fold them down to create the pretzel shape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens