These Homemade German Pretzels are so much easier than you think. Soft pretzels are the perfect thing to go with that delicious Hofbräu bier!
🎶 Ein prosit, Ein prosit der Gemütlichkeit! 🎶 OK, sing it with me people!! (Sorry, now it will probably be stuck in your head all day! 😂 😂) In all seriousness though, what would a trip to your local Oktoberfest be without indulging in one of those warm, soft, pillows of air? (With, of course, that stein of bier to wash it down!)
- Brief History of Oktoberfest
- Foods of Oktoberfest
- What are German Pretzels?
- How to Make German Pretzels
- What Sauces to Serve with German Pretzels?
- Other Delicious Bread Recipes on Binky’s Culinary Carnival
- Tools I Use to Make German Pretzels
- Homemade German Pretzels
- For Bath
Brief History of Oktoberfest
The first Oktoberfest was celebrated in honor of the marriage of King Ludwig! (then crown prince) to Theresa on October 12, 1810. Since then, it has evolved into one of largest festivals in the world, held yearly in Munich, Germany. Approximately a 2 week affair, it attracts over 6 million people annually, who consume approximately 7.7 liters of beer, according to Wikipedia.
Foods of Oktoberfest
During the festival, many local food specialties abound, including;
- Wiesen Hendl (Oktoberfest Roast chicken)
- Würstl (German sausages)
- Schweinebraten (Roast Pork)
- Schnitzel (Breaded Cutlet)
- Sauerbraten (Marinated Beef Roast)
- Rotkraut (Red Cabbage)
- Knödel (Potato Dumplings)
- Käsespätzle (Cheesy Noodles)
- Schwartzwälder kirschtorte (Black Forest Cherry Cake)
- Apfelstrudel (Apple pastry)
- Brezel (pretzel)
and, of course,
What are German Pretzels?
German pretzels, or Brezel are a yeast bread, shaped into a knot, that are traditionally topped with salt. Also known as Lye Pretzels, they are cooked in a lye or washing soda bath briefly, to give them their characteristic crust texture. Yet, they have a chewy, soft center. They are the perfect snack, or accompaniment to any of the above dishes.
How to Make German Pretzels
- Use 2 packages yeast.
- Measure 1 cup liquid, half milk and half water, warmed to about 110°F.
- Add yeast to liquid.
- Measure dry ingredients. Make well in center.
- Pour yeast/ milk mixture into well.
- Allow to bloom 15 minutes, before proceeding.
- Add softened butter. Knead dough until soft and pliable.
- Measure 12 equal portions. Weighing them is a great way to do that.
- Roll dough on board with palms of hands to create a long rope, tapered at the ends. Roll at least 20″ long.
- Place on parchment covered baking sheet. in the shape of the letter U.
- Cross ends.
- Cross one more time.
- Fold down onto where the bottom of the U was. Shape with fingers.
- Continue with the remaining dough. Refrigerate uncovered for about 1 hour.
- Add baking soda to large pot with water. Heat to boiling.
- Place coarse salt in small bowl
- Remove pretzels from refrigerator.
- Place on slotted spoon.
- Drop into boiling baking soda water for about 10 seconds.
- Turn with spoon and boil another 10 seconds.
- Remove from water with spoon. Place on parchment covered baking tray. Sprinkle with salt.
Bake at 400°F for 15-20 minutes, until browned. Enjoy warm or cold, but warm ones are superior.
What Sauces to Serve with German Pretzels?
German pretzels are delicious by themselves, but many people enjoy them with sauces. Some of the most popular dipping sauces for pretzels are;
- Honey Mustard Dipping Sauce
- Beer Cheese Sauce
- Spicy Brown Mustard
- Horseradish Sauce
- Chocolate Sauce
and even, for a sweet touch,
Other Delicious Bread Recipes on Binky’s Culinary Carnival
- Rye Bread for the Bread Machine
- Sourdough Hamburger Buns
- English Muffins
- Cheesy Herbed Quick Bread
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Tools I Use to Make German Pretzels
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
That’s how easy it is to make German Pretzels. Zum wohl, (or Cheers)! Thanks for stopping by today!
Enjoy! And have fun cooking!
Homemade German Pretzels
- 4 cups flour
- 2 tsp salt
- 1 tsp sugar
- 1/2 cup milk
- 1/2 cup water
- 2 pkgs active dry yeast
- 3 tbsp softened butter
- coarse kosher or sea salt
- 1/2 cup baking soda
- 2 quarts water
- Combine milk and water and warm to approximately 110°F.
- Dissolve yeast in warm milk.
- Measure flour and salt and whisk together. Make well in the center of flour. Sprinkle sugar in well.
- Add milk and yeast to the well in the flour. Let bloom for 15 minutes, before proceeding.
- Add softened butter. Knead dough with dough hook on mixer, or by hand into a smooth dough.
- Divide dough into 12 equal parts. A scale will help make them even. Weigh the entire dough ball and divide by twelve to get measurement for each dough ball.
- Roll each dough ball on board with the palm of your hands to form a rope. Start in the center and press dough while rolling back and forth, to create a rope that is at least 20" long, that is tapered at the ends.
- Place rope on parchment lined baking sheet in the shape of the letter U.
- Cross the two ends of dough and lay flat on sheet. Twist ends one more time.
- Fold both ends down to the bottom of where the U was. Press to hold. Continue with remaining dough.
- When all of the dough is rolled and shaped, place the tray in the refrigerator to rest for about 1 hour.
- After resting, turn oven on to 400°F. Add baking soda to water, in a large pot. Heat water to a low boil.
- Score dough with sharp knife on bottom edge. Using a slotted spoon, drop pretzels in water bath for 10 seconds, in small batches. Turn to other side.
- Remove from water bath and place on parchment lined baking sheet. Sprinkle with desired amount of salt. Continue until all of the pretzels are done.
- Bake for 10-15 minutes until you achieve a dark crust. (It took mine a couple minutes longer)
- Best enjoyed warm.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.
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