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.

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1. Dinner rolls
2. Poppy seed bagels
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Traditional Challah sprinkled with sesame seeds. Challah is prepared for the Jewish Sabbath and the Jewish New Year.

Challah is a type of egg bread that is prepared for the Jewish Sabbath and the Jewish New Year. This special bread is also widely known throughout Central and Eastern Europe.

Challah may look complicated to prepare but this beautiful bread can be easily made at home.

This recipe makes 1 large loaf but you may divide the dough in half to make two separate breads.

You may add raisins or any type of topping such as sesame seeds or poppy seeds.

Ingredients

2 packages (16 grams) active dry yeast
1 cup (250 ml) warm water
1/2 cup (125 grams) granulated sugar
3 large eggs, plus 1 egg, beaten and mixed with 50 ml of cold water for glaze
5 cups (780 grams) all-purpose flour
2 teaspoon Kosher salt
1/2 cup (125 grams) unsalted butter, at room temperature
1 tablespoon sesame seeds or poppy seeds
1 cup raisins (optional)

Directions

In the bowl of a stand mixer, dissolve the yeast in the warm water and let it stand until foamy, about 5 minutes.

Add the sugar, eggs, 4 1/2 cups (705 grams) of the flour, salt, butter, and raisins if using. Knead mixture on low speed, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic about 5 -7 minutes.

Form the dough into a ball and transfer it to a large bowl. Cover the bowl with a damp cloth and let the dough rise until it doubles in size, about 2 hours.

Place dough onto a clean floured work surface and punch down.

To make a 3-strand braid..cut the dough into 3 equal pieces. Using your palms, and starting in the center, elongate each piece by rolling it gently against the work surface until you have formed a rope as long as the prepared pan. Line the 3 strands in front of you horizontally and pinch the top ends. Start braiding the three strands as you would make a large hair braid, begin with the right strand, then the left. Repeat process until braid is complete.

To make a 4-strand braid..cut the dough into 4 equal pieces. Using your palms, and starting in the center, elongate each piece by rolling it gently against the work surface until you have formed a rope as long as the prepared pan. Line the 4 strands in front of you horizontally and pinch the top ends. Move second rope from left over rope on its right. Move far right rope over two ropes on the left. Move far left rope over two ropes on the right. Repeat process until braid is complete.

Cover loaf with a cloth and let it rise again until it doubles in size and is spongy to the touch, 45 – 60 minutes.

Preheat oven to 350°F (180°C). Brush the loaf with the beaten egg mixture and sprinkle with seeds, if using. Bake until golden brown and loaf sounds hollow when tapped on bottom, about 30-35 minutes. Let cool on rack.

Related posts:

1. Traditional Gingerbread Cookies
2. Poppy seed bagels
3. Pinca: Croatian Easter bread

Photo taken by tedkaiserphoto.com.

This is one of my favorite recipes for homemade dinner rolls.

Ingredients

1 cup (250 ml) of warm water
2 packages (16 grams) of active dry yeast
1/2 cup (115 grams) unsalted butter, melted
1/2 sugar (115 grams)
3 large eggs, at room temperature
1 teaspoon salt
4 1/4 cups (470 grams) all-purpose unbleached flour, plus extra for kneading
1/4 teaspoon olive oil

Directions

Using a large bowl, dissolve the yeast in warm water and let stand until foamy for about 5 minutes.

Stir in the melted butter, sugar, eggs and salt. Mix until incorporated.

Add the flour, 1 cup at a time while mixing with a wooden spoon. Transfer the dough to a lightly floured work surface. Knead the dough until it is smooth and elastic for about 5 -7 minutes. The dough should be soft but not sticky. If the dough is too sticky, add more flour.

Form the dough into a large ball and transfer it to a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot until it doubles in bulk for about 1 1/2 – 2 hours.

Line a baking sheet with parchment paper (baking) paper.

Punch down the dough and turn it out onto a clean work surface. Divide the dough into 24 equal pieces. Roll each piece against the work surface into a small round ball about 2 inches in size. Cover loosely with kitchen towel and let them rise until puffy and doubled in size for about 30-40 minutes.

Position a rack in the lower third of the oven, and preheat to 375F (190C).

Place the balls on the prepared pan, spacing them evenly out. Ensure the pieces have enough space so they don’t expand together when baking in oven.

Bake for about 17 minutes or until puffed and golden brown. Serve immediately.

Related posts:

1. Hungarian poppy seed & walnut rolls
2. Christmas poppy seed rolls
3. German soft pretzels