German "Beer Garden" Pretzel Recipe

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.

Warm up the yeast with a little bit of water until comfortable.

Mix the yeast mixture with flour and additional water on low speed until about 80% mixed.

Pour in warm butter and add salt at the end to avoid interfering with the yeast.

Mix on high speed for 7-8 minutes until the dough doesn't stick to the sides and is stretchy and elastic.

If mixing by hand, knead for about 10 minutes until smooth.

Lightly flour the surface and knead the dough a little more for structure.

Divide the dough into four equal pieces and roll them into dough balls.

Cover the dough balls with a warm cloth and let them rest for about 1 hour.

Roll out the dough gently on a floured surface, stretching it while rolling.

Let the rolled dough rest for another 10 minutes under a towel before shaping.

Measure the dough to about 35 inches and shape it into a U, twisting the ends together and sealing them.

Place the shaped pretzels on a sheet pan and reshape as needed.

Freeze the pretzels for 2 hours until firm.

Prepare the lye water solution by mixing sodium hydroxide with warm water.

Carefully dip the frozen pretzels into the lye water using tongs.

Preheat the oven to 400°F (204°C) and sprinkle the pretzels with rock salt before baking.

Bake the pretzels until they are brown and crunchy, about 12-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens