Brezen (Pretzels)
Embark on a journey to the heart of Bavarian tradition with our Authentic Oktoberfest Pretzels. As Oktoberfest is just around the corner, what better way to celebrate than by mastering the art of pretzel-making? Thanks to the expert guidance of My German Recipes, we bring you a taste of Germany right into your kitchen. These pretzels boast a perfect balance of a crusty exterior and a soft, pillowy interior - ideal for pairing with your favorite German beer or simply enjoying with a slather of butter.
Ingredients:
- 3 1/2 cups (500g) all-purpose flour
- 50 grams unsalted butter (a little less than half a stick), softened
- 3 teaspoons baking powder
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/2 cup warm water, plus additional for dough
- 2 teaspoons sugar
- 1 teaspoon salt
- Baking soda, for boiling water
- Coarse salt, for sprinkling
Instructions:
_Prep Time: 10 minutes (excludes dough resting time)
Cook Time: 20-25 minutes
Total Time: Approximately 1.5 to 2 hours
Equipment: Large mixing bowl, clean towel, slotted spoon, baking sheet
Servings: 6-8 pretzels_
1. In a small bowl, combine 1/2 cup warm water with 2 teaspoons of sugar and the active dry yeast. Stir gently to dissolve the sugar and yeast, then let it sit for about 5 minutes or until it starts to foam, indicating that the yeast is active.
2. In a large mixing bowl, add the flour and softened butter. Rub the butter into the flour until well incorporated.
3. Sprinkle the baking powder over the flour and butter mixture.
4. Once the yeast mixture is foamy, pour it into the flour mixture. Begin to combine the ingredients while slowly adding additional warm water until a dough begins to form.
5. Before you finish kneading, add the salt. This prevents the yeast from being killed by direct contact with the salt.
6. Knead the dough on a lightly floured surface or in your bowl for 15 minutes until it is soft and smooth. This will develop the gluten structure necessary for proper texture.
7. Place the dough in a bowl and cover with a clean towel. Set in a warm place, such as a sunny patio, to let it rise until it's doubled in size, about 40-50 minutes.
8. Preheat your oven to 390°F (200°C) and prepare a baking sheet with parchment paper.
9. Once risen, turn out the dough onto a lightly floured surface and divide it into 6-8 equal pieces.
10. Roll each piece into a long rope, thicker in the center and thinner at the ends. Twist into a classic pretzel shape.
11. Bring 3 liters of water to a boil and add 3 tablespoons of baking soda per liter of water (9 tablespoons total).
12. Using a slotted spoon, gently lower each pretzel into the boiling soda water for 5 seconds, then remove and place on the prepared baking sheet.
13. Sprinkle each pretzel with coarse salt while they're still damp so that it adheres to the surface.
14. Bake in the preheated oven for about 20-25 minutes or until the pretzels turn a rich golden brown.
15. Remove from the oven and let cool just enough to handle. Enjoy warm with butter or your favorite pretzel dip.
Cooking Tips:
- For an authentic touch, shape the pretzels with thinner arms and a thick "belly."
- When boiling the pretzels in baking soda water, do not exceed 5 seconds to prevent the dough from becoming too alkaline.
- To obtain that ideal glossy, brown finish, make sure your baking soda water is at a rolling boil before adding your pretzels.
This recipe is attributed to My German Recipes and their YouTube channel https://www.youtube.com/@MyGermanRecipes.
#pretzel #oktoberfest #cooking #recipe #bakery \
YouTube channel - My German Recipes: https://www.youtube.com/@MyGermanRecipes
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