SOFT BAVARIAN PRETZEL RECIPE RECIPES

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BAVARIAN-STYLE SOFT PRETZELS RECIPE - NYT COOKING



Bavarian-Style Soft Pretzels Recipe - NYT Cooking image

These pretzels, called laugenbrezeln, take a bit of planning and time. But they only spend a quarter-hour in the oven, filling the kitchen with a lovely smell, and then you have soft, warm, salty pretzels that you made yourself. What’s that worth? A lot.

Provided by Julia Moskin

Total Time 1 hours 30 minutes

Yield 12 pretzels

Number Of Ingredients 7

1 tablespoon barley malt syrup or dark brown sugar
2 tablespoons lard or softened unsalted butter
2 tablespoons instant yeast
6 cups (about 30 ounces) bread flour
1 tablespoon plus 1/2 teaspoon kosher salt
Food-grade lye, for dipping (see note)
Coarse sea salt or pretzel salt, for sprinkling (do not substitute kosher salt)

Steps:

  • In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.
  • Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.
  • Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat “belly,” at about 4 o’clock and 8 o’clock. Then gently spread out “shoulders” of pretzel. Transfer shaped pretzels to an ungreased baking sheet. (Alternatively, form each piece into a round or oval to make laugenbrötchen, rolls.)
  • Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.
  • Heat oven to 425 degrees. In a deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet.
  • Sprinkle pretzels with salt. Bake about 15 minutes or until deep brown. Remove to a rack and serve warm.

SOFT BAVARIAN PRETZELS (VIDEO INCLUDED) | JERNEJ KITCHEN



Soft Bavarian Pretzels (video included) | Jernej Kitchen image

Soft Bavarian Pretzels are a tasty savory German snack recipe. Homemade Octoberfest pretzels with a soft interior and crusty exterior.

Provided by Jernej Kitchen

Total Time 130 minutes

Prep Time 15 minutes

Yield makes 8 pretzels

Number Of Ingredients 9

150 g baking soda (1/3 cup or 5.3 oz)
360 g all-purpose flour (2 cups + 3/4 cup or 12.7 oz)
140 g bread flour (1 cup + 1 tbsp or 4.9 oz)
1 tsp dry yeast (5g) or 10g fresh yeast
1 tbsp light brown sugar, packed
260 ml water (1 cup + 2 tbsp or 9.2 oz)
1 tbsp butter, softened at room temperature
1 tbsp salt
2 tbsp sesame seeds or pretzel salt

Steps:

  • Preheat your oven to 250°C / 480 °F. Add baking soda to an oven-safe skillet or small baking dish. Evenly spread the baking soda over the dish. Place in the preheated oven and bake for 1 hour at 250°C / 480 °F. Remove from the oven, leave the soda to cool, then transfer to an airtight container.
  • In a large bowl, stir to combine all-purpose flour, bread flour, year, sugar and water. Generously flour the working surface and knead the dough with your hands for about 5 minutes, or use a stand mixer fitted with a dough hook and knead for about 2 - 3 minutes. Add salt and softened cubes of butter. Continue to knead by hand for about 5 minutes or use a stand mixer and knead for 3 - 4 minutes. Cover with cling film or kitchen towel and leave to proof at room temperature for about 50 - 60 minutes or until doubled in size.
  • Line two large baking sheets with silpat or parchment paper. Lightly grease with vegetable oil. Divide the dough into 8 parts (each weighing approx. 100g / 3.5 oz). Using your hand, press down each piece of the dough to degas, then roll into a cylinder (or mini baguette) approx. 12 cm / 5-inches long. Place each cylinder onto your prepared baking sheet. Roll each cylinder of dough into a 35 cm / 14-inches long rope. Create a thicker section in the center of the rope by rolling the rope on each side of that thicker section. Roll into a 60 - 70 cm / 24-inches - 25-inches long rope.
  • Shape each piece of dough into a traditional Bavarian pretzel. Grab the two ends of the rope and shape it into a letter U - check the photo. Cross both ends of the rope - check the photo, then fold the same side over the other to create two twists. Now grab both ends (tips) and fold them over the twist (knot) to create the shape of a pretzel - check the photo. Gently press down to seal. Repeat the process with the remaining pretzels. Cover with cling film or kitchen towel and leave to proof at room temperature for 25 - 30 minutes. Then uncover the pretzels and place in the fridge for another hour or in a freezer for about 20 - 25 minutes for the pretzels to help pretzels keep their beautiful shape while dipping in the soda bath. Preheat your oven to 240°C / 465 °F.
  • Make the soda bath. Put on the rubber or latex gloves. Pour 500 ml (2 cups + 2 tbsp) of cold water into a glass or stainless steel bowl. While lightly whisking with a stainless steel whisk or spoon, gradually stir in 75g or 1/3 cup baked baking soda. Stir until the baked baking soda is dissolved. Remove the pretzels from your fridge or freezer. Dip each pretzel into the soda bath for one minute with the upper side down. Transfer to a baking sheet lined with parchment paper or silpat with presentation side up. Optionally sprinkle with sesame seeds or pretzel salt. Score each pretzel with a sharp knife (as seen in the photo).
  • Bake each baking sheet with pretzels separately. Place the first baking sheet of pretzels into the preheated oven. Bake for 10 minutes at 230 °C / 445 °F, then open the oven to release the steam. Reduce the heat to 210 °C / 410 °F and continue to bake for another 10 - 12 minutes. Remove from the oven and let it cool slightly on a wire rack. It's best to eat these bavarian pretzels still a bit warm. Store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.

Nutrition Facts : ServingSize 8, Calories 263, SugarContent 1.4 g, SodiumContent 845 mg, FatContent 3.8 g, SaturatedFatContent 1.5g, TransFatContent 0.1 g, CarbohydrateContent 49 g, FiberContent 2.1 g, ProteinContent 7.4 g, CholesterolContent 5.4 mg

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