German soft pretzels

[ 0 ] June 14, 2010 | The Hungarian Girl

Pretzels have been an integral part of German baking traditions for centuries. German children, for instance, wore them around their necks to celebrate the New Year. The salty breads were thought to bring luck, prosperity, and spiritual wholeness.

Pretzels can easily be made at home. You can shape them into knots or just roll them into sticks. Just don’t forget the mustard and beer!

Ingredients

Dough

1 cup (250 ml) warm water
1 package (8 grams) active dry yeast
2 3/4 cups (420 grams) bread flour, plus extra for kneading
2 tbsp unsalted butter, room temperature
1/2 tsp salt
1 tbsp sugar
1 tsp baking soda

Topping

1 egg mixed with 1 tbsp of water
1 tbsp coarse salt

Directions

In a bowl of a stand mixer, add the water and yeast and let sit until until frothy, about 5 to 10 minutes.

Sift 1½ cups flour together with the sugar and salt into a medium bowl. Add flour mixture and butter to yeast mixture. Using a dough hook, mix on medium speed for 3 to 5 minutes. If necessary, with a spatula, scrape down the sides of the bowl to incorporate all the flour. Sift 1 cup flour to the dough and mix in. If the dough is too sticky, add remaining ¼ cup flour.

Transfer dough to a lightly floured work surface. Knead by hand until the dough is smooth and elastic and no longer sticky. Transfer dough to a lightly oiled large bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.

Punch down the dough and divide it into 8 equal pieces. Roll out each piece of dough that is approximately 20-inches long. Form into circle, crossing left end over right end above circle 3 inches (8 cm) from ends.

Transfer pretzels to prepared baking sheets leaving 1 1/2-inch space between pretzels (about 4 pretzels per baking sheet). Let rise in a warm place until doubled in size, about 15 minutes.

Heat a large pot of boiling water, add the baking soda and reduce to a simmer. Add the pretzels, a few at a time, and boil for about 1 minute on each side. Drain and place back on baking sheets.

Brush with egg wash and sprinkle with coarse salt. Bake in oven at 400°F (200°C) for 25 to 30 minutes or until golden and bottoms sound hollow when tapped. Transfer to rack and let cool until just warm.