Pretzel baking at home with Kathi German Pretzel Mix

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.

Open the package of Kathi German pretzel mix and pour it into a mixing bowl.

Add the dried yeast from the extra package into the bowl with the mix.

Pour in 7/8 cup of lukewarm water (about 200 mL) into the bowl.

Add 3 tablespoons of safflower oil to the mixture.

Use a mixer with dough hooks to mix the ingredients for about 3 minutes until smooth.

Knead the dough by hand, using flour on your hands to reduce stickiness, and let it rest covered with a towel in a warm place for about 30 minutes.

After 30 minutes, check the dough; it should have expanded. Dust the wooden board with a little flour and knead the dough to remove air.

Cut the dough into 9 pieces using a knife, ensuring each piece is thin for better crunch.

Take a piece of dough, dust the surface with flour, and stretch it into a long string about a quarter inch thick.

Shape the dough into a U shape, then cross the ends to form the typical pretzel shape.

Mix food grade lye with 50 mL of water and apply it to the pretzels to achieve a brown hue when baked.

Let the pretzels rise for another 20 minutes covered.

Sprinkle coarse salt over the pretzels before baking.

Preheat the oven to 400°F for 10 minutes before baking the pretzels.

Bake the pretzels in the oven for exactly 20 minutes, checking for a golden brown color.

Remove the pretzels from the oven and let them cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens