Traditional German Brezel
Transport your taste buds to Germany with this Traditional German Brezel recipe, a classic take on soft, golden-brown pretzels that offer the perfect balance of chewy texture and salty flavor. Crafted from simple ingredients like all-purpose flour, melted butter, and instant yeast, these iconic pretzels boast a rich history and a distinctive twist, literally! The dough is meticulously shaped, boiled in a traditional baking soda bath for that unmistakable glossy exterior, and baked until perfectly crisp on the outside and tender inside. Sprinkled generously with coarse sea salt, these fresh-from-the-oven delights are ideal for snack time, parties, or pairing with hearty German mustard or creamy cheese dips. Impress your family and guests with this authentic pretzel recipe that’s both fun to make and irresistibly delicious!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 15 grams Granulated sugar
- 10 grams Salt
- 60 grams Unsalted butter, melted
- 300 milliliters Warm water
- 80 grams Baking soda
- 20 grams Coarse sea salt
- 2 liters Water for boiling
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt.
Add the melted butter and warm water to the dry ingredients. Stir until a dough forms.
Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 220°C (428°F) and line baking sheets with parchment paper.
Once risen, punch down the dough and divide it into 8 equal pieces.
Roll each piece into a long rope, approximately 60-70 cm (24-28 inches) in length, and form into a pretzel shape by creating a U shape, crossing the ends over each other, twisting once, and pressing the ends onto the bottom of the U.
In a pot, bring 2 liters of water to a boil and add the baking soda carefully. Stir to dissolve.
Gently lower each pretzel into the simmering baking soda solution for 30 seconds, using a slotted spoon to turn and remove them. Drain on a wire rack.
Place the boiled pretzels on the prepared baking sheets and sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes, or until the pretzels are dark golden brown.
Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 33603 mg | 1461% | |
| Total Carbohydrate | 399.6 g | 145% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 16.1 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
