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Category: Breads
Serving: 30-36 pieces
Preparation: 3:00

Salt sprinkled crisp pretzels and a mug of hefewizen brings back memories of Ocktober Fest. Pretzels are synonymous in New york and Philadelphia where they are eaten with yellow mustard and butter. They come in different shapes and sizes, like the classic knots, sticks, rounds and pillows. There are many sweet varities of pretzels sold in Germany and Austria.


1 3/4 cups warm water (about 40C)

1 tablespoon sugar

2 tsp active dry yeast

4 1/2 cups all-purpose flour (a little more if necessary)

2 tsp salt*

6 cups water

2 tbsp baking soda

Egg wash (1 yolk + 2 tbsp water whisked together) - optional

coarse salt crystals


1.Dissolve the yeast and water in warm water and allow them to bloom.
2.In a dough mixer place the flour and add the water to form a dough. If the dough is sticky, sprinkle some flour and knead till soft.
3. In a bowl coat oil and place the dough. Cover with a wet cloth and rest in a warm place for an hour.
4. Set six cups of water on a slow simmer, add the baking soda. Set slotted spoons and baking tray layered with parchment. Pre heat oven to 180C.
5. Dust flour on a working table, place the dough and deflate, roll the dough into a square, cut equal squares using a pizza cutter (30-36 pieces)
6. Roll them into thin sticks, twist and fold to form a pretzel shape.
7. Working quickly do about 20-24 of these and the rest can be baked as pretzel sticks.
8. Place the pretzels on a slotted spoon and lower them into the soda bath, cook for 10 seconds and flip. Place them on the baking tray.
9. Sprinkle coarse sea salt and bake for 35-40 minutes at 180C.

Serving Ideas

Serve along with yellow mustard, butter and your favorite mug of beer

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