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Pretzel (Bretzel)
5 from 2 votes

Pretzel (Bretzel)

Pretzel is a type of traditional German and Alsatian bread in the form of a symmetrically intertwined cord of dough.

Prep Time
1 hr
Cook Time
30 mins
Resting Time
1 hr 30 mins
Total Time
1 hr 30 mins
Servings: 10 pieces
Calories: 198 kcal
Course: Bread
Cuisine: German

Ingredients

  • 4 cups all-purpose flour , sifted
  • 1¼ cup water at 97 F / 36°C, or milk
  • 2 tablespoons butter or soft margarine, diced, soft
  • 1 teaspoon salt
  • 4 teaspoons active dry yeast
For boiling
  • 5 tablespoons baking soda
  • 2 quarts water
  • 1½ tablespoons salt coarse
Equipment
  • Stand mixer
  • baking sheet
  • parchment paper
  • Skimmer

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, pour ¾ cup (200 ml) of milk or lukewarm water.
  2. Pour over the yeast and dissolve it. Let stand for 5 minutes.
  3. Pour the flour over the dissolved yeast, and add the soft butter (or soft margarine).
  4. Using the dough hook, knead for 1 minute on low speed. Then, while continuing to knead, gradually incorporate the rest of the milk or water.
  5. Finally add the salt and knead at medium speed for 5 minutes.
  6. The dough should be smooth and homogeneous and come away from the walls of the bowl. If it is too firm, add a few tablespoons of warm water. If, on the contrary, it is too wet add 1 or 2 tablespoons of sifted flour.
  7. Lightly flour a large bowl and place the dough in it.
  8. Cover the dough with a cloth and let it rise for 1h30, at room temperature, away from drafts. It should at least double in size.
  9. Place the dough on a floured work surface and divide it into 10 pieces.
  10. Roll each of them on the work surface or between the hands until obtaining 10 sausages of about 20 inches (50 cm) in length.
  11. Then shape the sausages in the shape of a traditional pretzel (https://youtu.be/GVXLCUnWHMg).
  12. Preheat the convection oven to 430 F (220°C).
  13. Line a baking sheet with parchment paper.
  14. In a large saucepan, bring the 2 quarts (2 liters) of water to a boil and add the baking soda.
  15. Dip each pretzel in for 20 to 30 seconds, one at a time, until they come to the surface.
  16. Using a large slotted spoon, gradually remove each pretzel from the baking sheet. They must be well spaced because they swell during cooking.
  17. Sprinkle them with coarse salt and bake them for 15 minutes or until they are golden brown.