OKTOBERFEST: How to make Soft Pretzel Braids / Rolls & How to use the LYE Method ✪ MyGerman.Recipes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Sift 500 grams of flour into a bowl to make it fluffy.

Add 7 grams of yeast and 15 grams of baking stuff (dry malt powder, dextrose, soy lecithin) to the flour and mix.

Add 270 milliliters of water to the mixture and knead on slow speed for 1-2 minutes.

Add 10 grams of salt and 15 grams of butter, then increase kneading speed and knead for 8-10 minutes.

Shape the dough into a sphere and cover it to let it rest for 10 minutes.

Divide the dough into 9 equal portions, each about 90 grams (3.21 ounces).

Shape each portion into a ball, letting it relax for another 10 minutes after shaping.

Take one dough ball and shape it into a log, then create a braid by making a loop and pulling the ends through.

Place the braided pretzel on a baking sheet lined with parchment paper.

Let the pretzels rise until they are almost double in size, then refrigerate for 10 minutes to form a skin on top.

Prepare the lye solution by mixing 965 milliliters of water with 35 grams of sodium hydroxide, wearing protective glasses and ensuring a safe workspace.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens