Almost everyday here in Germany, I go to the bakery and buy at least 2 German style pretzels. They are big, soft and chewy on the inside and have a crust covered in big chunks of salt.
A lot of people like to dip their pretzels in cheese or mustard, but I like mine plain with an ice cold Pepsi. So yumm!
One of the blogs I follow posted a recipe for pretzels and that got me to thinking that I could make my very own German style pretzels at home and have them fresh any time I wanted. So, I set out on a search of the internet for recipes. I read 7 or so recipes for pretzels and decided I’d combine the dough recipe from The Fresh Loaf, the cooking style from Alton Brown and the mustard from My Fare Foodie. Of course all of them with my own twist on things!
The first batch out of the oven turned out smelling and looking so good that I had to taste one right off the pan. OH. MY. HEAVENS! It tasted the same, if not BETTER, than the ones I get in the German bakeries! Soft and chewy on the inside and a firm crust with salt, lots of yummy salt!
I made traditional pretzel twist and then a few sticks. Both were perfect for dipping in the mustard sauce made with German beer. Really, you could make the sauce with any kind of beer you like, but I used a Dunkelweisen my husband likes.