Bavarian Potato DumplingsBavarian Pretzels Beef Broth

Bavarian Pretzels

250 g / 2 cups
20 g / 0.6 oz
1/2 tsp
150 ml / 5 oz
1/2 tsp
10 g / 0.3 oz
1 tsp
1/2 tbsp
bread flour
fresh yeast
butter, unsalted
baking soda
coarse salt

Serves 6 - 162 cal per serving
Prep-time: 60 min. - Total-time: 90 min.

--> Baguette
These Pretzels taste the same like the one's we've had in Munich. Use bread flour for this recipe. Put the flour in a bowl. In a separate small bowl dissolve the yeast and sugar in 150 ml / 5 oz lukewarm water. Add the flour. Add salt and soft butter and knead. On a slightly floured surface shape the dough into a roll. Cut into 6 equal pieces. Shape every piece into a long thin roll (about 40 cm / 16 inches long).The middle part of the rolls should be thicker and the ends thinner. Shape into Pretzels. Cover with a clean dishcloth and let rise for 10 minutes. Mix 1 liter / 4 cups water with baking soda and bring to a boil. Reduce heat to medium. One by one immerse the Pretzels in the water for about 30 seconds, take them out with a slotted spoon and let drain. Put the Pretzels on a parchment paper lined, rimmed baking sheet and put them in the refrigerator for 30 min. It is important to chill the pretzels! Pre-heat the oven to 435 F and bake the Pretzels on the middle rung for about 20 minutes. Brush the Pretzels with water and sprinkle with coarse salt.

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