Pretzels have become a popular snack around the globe and can be found in a variety of forms. But their deepest roots can be found in Germany, where they have been a key part of traditional German baking for centuries. If you want to recreate the authentic taste at home, try out this German pretzel recipe!
These authentic German soft pretzels are made using food grade lye. You can make them in under 2 hours! Complete with cheddar beer sauce for dipping.
These Bavarian pretzels are done the authentic and traditional way, dipped in food safe lye. They also use a pre-ferment dough and use specific bread making ingredients like diastatic malt and barley malt syrup. The entire project requires sometime to let the pre-ferment develop, as well as the dough to cool and chill in the refrigerator so keep that in mind.The effort is absolutely worth it for authentic tasting Bavarian pretzels that taste like they’re from an actual German pub.
A buttery Danish filled with sweet vanilla pudding, the puddingbrezel is one of a kind. Learn how to make this pretzel-shaped pastry.
These authentic German soft pretzels are made using food grade lye. You can make them in under 2 hours! Complete with cheddar beer sauce for dipping.
Making pretzels the way German bakers do combines science and arts and crafts with a frisson of (manageable) risk. The process is fun; the payoff is spectacular. For pretzels that were sturdy and chewy, we started with bread flour, which contains more gluten-forming proteins than all-purpose flour, and we added just enough water to make a malleable dough that would stick to itself when knotted. Rolling out each portion of dough with a rolling pin removed most air bubbles, ensuring that the crumb would be even and fine. We shaped the pretzels in stages, giving the dough short rests to keep the gluten relaxed so that our pretzels would remain large and elegant instead of small and chunky. A quick dip in either a room-temperature lye solution or a simmering baking soda solution accelerated the Maillard reaction, breaking up proteins on the surface of the pretzel so that they interacted more readily with sugars for quick and deep browning during the brief, hot bake.
This Martinsbrezeln recipe makes the best German sweet pretzels I have ever had! They will be loved by everyone, adults and kids alike. These sweet pretzels bring up fond memories of standing by a large bonfire (Martinsfeuer) with my lantern while eating this pretzel.
This German pretzel recipe will give you perfectly soft, fluffy, chewy pretzels. Lye is a must for a glossy brown crust and classic pretzel flavor.
The ultimate guide to chewy German-style soft pretzels, this Pretzels recipe is made with basic ingredients - no lye required!
Pretzel bites are soft baked nuggets from our popular soft pretzel recipe. They taste like Auntie Anne's pretzels that you can easily flavor and dip with cheese sauce for the ultimate pretzel experience! Homemade pretzels are easy and this pretzel recipe doesn't require the extra steps that a German or Bavarian pretzel would!
These golden, chewy soft pretzels are easy to make at home with these step-by-step tips and a can't-miss Food & Wine pretzel recipe.
Making pretzels the way German bakers do combines science and arts and crafts with a frisson of (manageable) risk. The process is fun; the payoff is spectacular. For pretzels that were sturdy and chewy, we started with bread flour, which contains more gluten-forming proteins than all-purpose flour, and we added just enough water to make a malleable dough that would stick to itself when knotted. Rolling out each portion of dough with a rolling pin removed most air bubbles, ensuring that the crumb would be even and fine. We shaped the pretzels in stages, giving the dough short rests to keep the gluten relaxed so that our pretzels would remain large and elegant instead of small and chunky. A quick dip in either a room-temperature lye solution or a simmering baking soda solution accelerated the Maillard reaction, breaking up proteins on the surface of the pretzel so that they interacted more readily with sugars for quick and deep browning during the brief, hot bake.
