World Famous Bavarian Pretzels - Oktoberfest Special - Food Wishes

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.

Stir brown sugar into warm water until dissolved.

Add yeast to the water and let it sit for about 10 minutes to activate.

Whisk in melted butter and German lager.

Add bread flour and salt, then mix until a stiff dough forms.

Transfer dough to a work surface and knead for 1-2 minutes until smooth.

Place dough in a buttered bowl, cover, and let it rise overnight until doubled in size.

Transfer dough to work surface, knead for 1-2 minutes to smooth out.

Let the dough rise for 2-3 more hours until almost doubled in size again.

Bake baking soda in a heatproof dish in a 300°F oven for 1 hour, then let cool.

Whisk baked baking soda into 2 cups of very hot tap water, crushing any clumps that form.

Check dough; if it holds a poke mark, it's ready to shape.

Flatten the dough to release air, then divide into 8 equal portions.

Form each portion into a smooth ball by rubbing it on the countertop.

Let the balls rest for 5 minutes before shaping.

Roll each ball into a sausage shape about 15 inches long.

Press the rolled dough flat into a rectangle shape.

Fold one edge of the rectangle to the center and press down, then fold the other edge to the center and press down.

Roll the dough into a rope shape about 15-18 inches long, leaving the center thicker.

Cross the thinner ends over each other and bring them over the top of the belly to form a pretzel shape.

Transfer the pretzel into the baking soda bath, ensuring both sides are coated for 20-30 seconds.

Transfer the pretzel to a parchment-lined sheet pan, reshaping if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens