#Soft pretzel recipe how to

Since German soft pretzels can be difficult to get a hang of the first time, weвЂ™ve included the detailed pretzel recipe photos below. Preheat oven to 250 degrees and line a large baking sheet with baking paper. If you want to make authentic German pretzels, you can follow the German pretzel recipe card at the bottom of this post вЂ“ and have a look at the pretzel web story for a recipe summary.

#Soft pretzel recipe how to

The closest would be Obatzda or melted cheese on the Brezn! How to Make German Pretzels вЂ“ Step by Step Instructions Sometimes in North America, you can buy a soft pretzel with a cheese dip (usually at a sports game) but this вЂњdipвЂќ isnвЂ™t popular in Germany. These are generally called вЂњsoft pretzelsвЂќ вЂ“ which are the closest equivalent to an authentic German Laugenbrezeln. Kind of like the ones youвЂ™d find at a North American amusement park or county fair. 1 tablespoon water coarse salt, or to taste Directions Step 1 Stir yeast into 1 cup warm water in a large bowl beat in flour, sugar, shortening, and salt to make a dough. While these snacks are also available in Germany, traditional German pretzels are a lot softer and larger. If you are from North America, you might mainly know pretzels out of a bag as a small crispy snack. Remove from the oven and dip the face of the pretzel in melted butter. Bake for about 6 minutes at 500 degrees until they are golden brown. Dip the pretzels into the solution and place on a well-greased cookie sheet or baking pan. One German pretzel with some classic Obatzda вЂ“ the great Bavarian cheese spead! German Pretzels vs North American Pretzels In a small bowl or a liquid measuring cup, dissolve the baking soda in the hot water. So, weвЂ™re confident with our German pretzel recipe without lye since it still creates the perfect pretzels with a soft center and golden brown outside. We use baking soda and it gives the pretzels the same outer color. ThatвЂ™s why we вЂ“ and many other non-professional bakers вЂ“ donвЂ™t like use lye in our kitchen. Lye is a basic (on the pH scale) and dangerous chemical compound. The secret to German pretzels is to make them with lye вЂ“ itвЂ™s how they get their color when baked. Lisa likes her pretzels warm out of the oven with a little bit of butter while Eric likes them with as much coarse salt as possible! Making German Pretzels Without Lye When Eric came along, pretzels became something weвЂ™d grab when on-the-run travelling from city to city by bus or train. Lisa grew up in Germany вЂ“ sheвЂ™s actually from Bavaria вЂ“ so she used to eat pretzels all the time. You can find the same dough that these pretzels are made from also in the shape of a small вЂњbaguetteвЂќ вЂ“ then they are called Laugenstangen. There are different types of pretzels in Germany, but the Laugenbrezel is by far the most common one. Our German Pretzels were straight-up mouthwateringвЂ¦ДЄs we mentioned, these pretzels are called Laugenbrezeln in Germany, sometimes also just Brezn, or even some other regional names.