German Pretzels from Bavaria - Making the Oktoberfest Favorite!

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.

Pour 125 milliliters of lukewarm water into a bowl with 2 teaspoons of sugar and 1 packet of yeast, mix and set aside to froth.

Measure out 500 grams of flour in a large bowl, add 50 grams of room temp butter, 3 teaspoons of baking powder, and another 125 milliliters of water along with the yeast mixture.

Mix with a dough hook for a few seconds before adding 1 teaspoon of salt, continue to mix and knead for 12 to 15 minutes until combined and smooth.

Cover and set aside to rise for about one hour.

Chop camembert cheese, brie cheese, and butter into smaller pieces and add to a bowl.

Dice half an onion and add to the cheese mixture along with half a tablespoon paprika, a quarter teaspoon caraway, salt and pepper, and a quarter cup of german beer.

Mash up the mixture with a fork to combine, cover and refrigerate until ready to eat.

Turn out the risen dough and give it a quick knead, divide into 6 to 8 pieces and roll out into strings about 15 inches long.

Shape the dough into pretzels by grabbing both ends, spinning the center, and pressing the ends back into the middle.

In a pot of boiling water, add 6 tablespoons of baking soda, slowly dip each pretzel into the pot for 5 to 10 seconds before removing to a parchment paper lined sheet pan.

Make a small slice across the thick part of each pretzel and let rise for 10 to 15 minutes.

Sprinkle liberally with salt and add to a 395°F (200°C) oven for 15 to 20 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens