BRETZEL RECIPE - Soft Pretzels - German Brezels

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 and adds flavor.

coarse sea salt

🥗Healthier: Himalayan salt

💰Cheaper: table salt

Himalayan salt is a mineral-rich alternative.

malt syrup

💰Cheaper: honey

Honey can provide sweetness and moisture.

Add 450 g of flour into a mixing bowl.

Add 2 teaspoons of active instant yeast to the flour.

Add 1 teaspoon of salt to the mixture.

Pour in 1.5 cups of very warm water and mix with a dough hook.

Knead the dough for about 12 minutes until it is slightly sticky but handleable.

Cover the dough with a damp cloth and let it rise in a warm area for about 2 hours until doubled in size.

Divide the dough into 12 pieces and roll each into a ball, letting them rest for about 15 minutes.

Roll each dough ball into a sausage shape about 20-50 cm long, tapering the ends.

Twist the ends of the dough to form a pretzel shape.

Bring a pot of water to a boil and add 1/4 cup of baking soda and 2 tablespoons of sea salt.

Boil each pretzel for 1 minute, then drain on a damp cloth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens