Authentic German Pretzels {blogmas day 8}

Friday, December 08, 2017

Before visiting Munich this summer, the only kind of pretzel I'd tried was a cinnamon sugar pretzel that was delicious, but definitely more like a donut than a pretzel! But in Munich, I was surrounded by salty soft pretzels that were often as big as my head and always delicious. They were a staple in my diet throughout the trip and to say I got addicted would be something of an understatement! After sampling more than my fair share of authentic Bavarian pretzels, the pretzels available at home simply just don't cut it! So after some experimenting, I created a delicious authentic pretzel recipe, because salty, doughy comfort food is exactly what you need to get you through the winter!

To make six medium pretzels you will need:
- 500g strong white bread flour
- 2 teaspoons sea salt (plus extra to sprinkle on top)
- 3 teaspoons soft brown sugar
- 1 sachet instant yeast
- 60g bicarbonate of soda
- 350ml warm water

Start by pre-heating your oven to 200 degrees Celsius and preparing a baking tray with a sheet of non-stick baking paper.

Using a sieve, add your flour to a bowl then combine with the salt, sugar and instant yeast. Now add the warm water and stir to form a dough.

Once a dough has formed, place your mixture onto a floured surface and knead for a few minutes until you're left with a smooth ball. Place the dough into a well floured bowl, cover and place to one side.

After allowing the dough to sit for around 45 minutes, remove from the bowl and weigh your mixture. Then split your mixture into six even pieces, your dough should yield six pieces of around 150g each.

On a floured surface, roll each of your pieces into long sausage shapes of around 30cm in length. Now form your pretzels by lifting each end of your sausage, crossing and twisting the dough in the centre and pressing the ends down on each side.

Leave your pretzels to one side and place your bicarbonate of soda in a large pan filled with water and bring to the boil. Once boiling, gently place your pretzels into the boiling pan one at a time. Leave each pretzel in the bicarbonate of soda bath for 30 seconds then, using a slotted spoon, remove and place on your prepared baking tray.

Sprinkle your pretzels with salt to taste and place in the oven for 20 minutes.

Once perfectly golden, allow your pretzels to cool for a few minutes before removing from the tray and then you're ready to tuck into some authentic German doughy goodness!

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