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Traditional Bavarian Pretzels | JavaCupcake.com

Traditional Bavarian Pretzels

Crisp, salty outside with a soft, chewy inside make these traditional Bavarian pretzels a delicious treat! Serve sliced with butter or mustard and you’ve got the perfect afternoon snack!

Traditional Bavarian Pretzels | JavaCupcake.com

It’s been on my bucket list to make the perfect replica of the German pretzels I’ve eaten for the last five years.  Crispy outside with big chunks of salt and then chewy, fluffy and so flavorful on the inside… the Germans do pretzels right!

Traditional Bavarian Pretzels | JavaCupcake.com

I’ve made pretzels before, but they were super soft and didn’t have that crunch I was looking for.  So, after the first of the year, I set out to find a recipe for the perfect Traditional Bavarian Pretzels.   I think I found it.

Traditional Bavarian Pretzels | JavaCupcake.com

Besides their smaller size (I had lots of people to share these with so I made them smaller), these pretzels taste almost identical to the pretzels from the local bakery.  My favorite way to serve them is sliced in half, smear butter on both sides, then sandwich back together to eat!  My husband loves to eat these pretzels with a coarse grain mustard.  You really can’t go wrong.

Traditional Bavarian Pretzels | JavaCupcake.com

Despite the 2-3 hours they took to make and the number of steps necessary to perfect these pretzels, the recipe only consists of 8 simple ingredients.  As a baker, I already have everything needed to make these, so I’m certain that you have all the ingredients in your cabinet as well.

Nothing fancy required.  Simple, yet delicious.  Pure pretzel perfection.

I also made a 90-second video (at the top) to show you just how simple it is to make these Traditional Bavarian Pretzels!

Enjoy!

Traditional Bavarian Pretzels

Yield: 18 pretzels
Prep Time: 3 hours
Cook Time: 21 minutes
Total Time: 3 hours 21 minutes

Ingredients

  • 1 packet (1/4oz or 2 1/2 tsp) active dry yeast
  • 1 Tbsp sugar
  • 50 ml lukewarm milk (no hotter than 110F)
  • 500 g (3 3/4 cup) all-purpose flour
  • 250 ml lukewarm milk
  • 1 tsp salt
  • 40 g unsalted butter
  • 1 liter water (4 cups)
  • 3 Tbsp baking soda
  • 1/4 cup coarse salt
  • 1/4 cup flour, for kneading
  • Food scale

Instructions

  1. Line a large baking sheet with parchment paper.
  2. In the bowl of your stand mixer fitted with the dough hook, stir gently together the yeast, sugar and 50 ml lukewarm milk. Let sit for 15 minutes until frothy.
  3. With the mixer on low, add the salt, flour and 250 ml lukewarm milk. Mix on medium-high speed for about 2 minutes until a dough ball forms. If all of the dough doesn't come up off the bottom of the bowl, add 1 Tbsp addition milk then mix again to form the ball.
  4. Cover the bowl with a damp towel and place in a very warm place to rise. The dough should double in size. This should take about 30-45 minutes if the room is warm enough. (Hint: Turn on the oven to 350F and crack it open to help heat the room.)
  5. On a lightly floured surface, knead the risen dough for about 2 minutes until smooth.
  6. Weigh the dough ball in grams and divide by 18. Make 18 even balls of dough.
  7. On a clean surface, roll each ball of dough into a sausage shape 30-35cm long with the center thicker than the ends. Form the dough into the pretzel shape and gently place on the prepared pan. Once all the dough is rolled and formed, let the pretzels rise for 20 minutes in a warm place. (NOTE: If the dough is not rising, it's not warm enough in your kitchen.)
  8. After they have risen, place the tray of pretzels in the refrigerator to chill for 1 hour.
  9. Prepare a second large baking sheet by generously spraying with cooking spray.
  10. After the pretzels have chilled, boil the water in a large pot and gently add the baking soda. (NOTE: The solution will bubble up violently so use caution when adding the baking soda.)
  11. Two at a time, using a slotted spoon or spatula, place the pretzels into the water. Flip them over a few times to coat them in water and boil for 30 seconds.
  12. Lift the pretzels out of the pot and tap to drain the water off. Place them on the greased baking sheet.
  13. Immediately sprinkle with coarse salt and cut a slit in the fattest part of the dough.
  14. If you are using a non-stick pan, place a second sheet directly under the sheet the pretzels are on. This will help prevent the bottoms from burning.
  15. In an unpreheated (cold) oven place the pan of pretzels on the upper-middle rack. Turn the oven on to 430F degrees and bake for 18-22 minutes or until the bottoms are a dark caramel brown color.
  16. Turn the oven onto high broil and continue baking 3-5 minutes or until the tops are crisp, dark caramel brown. Some of the smaller ends may even get dark brown.
  17. Allow to cool for 15 minutes then serve immediately. Best if eaten that day.
  18. To serve Bavarian style, slice the pretzels in half and smear both halves with butter. Sandwich back together and enjoy!
  19. The pretzels individually for 30 seconds in the boiling Natronwasser give (the pretzels swimming), get out with a slotted spoon, drain and sprinkle with coarse salt to taste. Thereafter, on a well greased baking sheet (do not use baking paper, the liquor destroyed it!). When the sheet is full, slide in a cold oven (!). An alarm clock on 18 minutes and put on 220 ° C (gas mark 4) heat. If the pretzels after about 18 - golden brown for 20 minutes they are ready.

 

German-style Salted Pretzels with Spicy Beer Mustard | The JavaCupcake Blog https://javacupcake.com

German-style Salted Pretzels with Spicy Beer Mustard

Living in Germany has taught me to love pretzels!  These German-style Salted Pretzels with Spicy Beer Mustard are just like what we get here in Germany!

German-style Salted Pretzels with Spicy Beer Mustard | The JavaCupcake Blog https://javacupcake.com

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!

Traditional Bavarian Pretzels | JavaCupcake.com

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.

German-style Salted Pretzels with German Beer Spicy Mustard

German-style Salted Pretzels with German Beer Spicy Mustard

Yield: 18 3-4in pretzels & 12 pretzel twists - 1 1/2 cups dipping sauce

Ingredients

Pretzels

  • 1 package Active Dry yeast (or about 1 tbsp)
  • 2 cups warm milk (2 minutes, 30 seconds in my microwave on high)
  • 2 tbsp brown sugar
  • 5 cups bread flour
  • 2 teaspoon salt
  • 2 tbsp melted butter
  • non-stick cooking spray or butter for greasing
  • 1 egg yolk + 1 tbsp water
  • coarse salt
  • 10 cups of water
  • 2/3 cup baking soda
  • parchment paper
  • large baking sheet
  • 2 spatulas

Mustard

  • 9 heaping tbsp course grain mustard
  • 3 heaping tbsp spicy brown mustard
  • 3 heaping tsp horseradish
  • 3 tbsp German Dunkelweisen (or your favorite Hefeweisen or Lager beer)
  • 1 tsp red pepper flakes
  • salt/pepper to taste

Instructions

Pretzels

  1. Grease a large bowl with butter, set aside.
  2. Heat the milk in a microwave safe cup that pours. After warm, mix in the brown sugar and yeast. Let stand for 10 minutes or until it begins to foam. This step activates the yeast.
  3. In a stand mixer with a hook attachment (or in a large bowl with a wooden spoon) mix together the flour and salt.
  4. With the mixer on low-medium, slowly add the melted butter and milk until combined. My mixer didn't really enjoy this too much, so I took the hook out and finished incorporating the ingredients by hand.
  5. Lightly flour a flat surface and knead the dough until it's smooth and all the ingredients are combined. About 5 minutes.
  6. Form the dough into a large ball and place it in the greased bowl. Cover with with plastic wrap and set it in a warm place for about an hour or until the dough doubles. (I waited an hour and my dough hadn't exactly doubled, but I was in a time crunch and just went with it. They still turned out yummy!)
  7. Bring the water and baking soda to a boil in a large pot. Line your baking sheet with parchment paper and lightly spray with non stick cooking spray or butter. Preheat your oven to 425 F degrees.
  8. In the meantime, grease a flat surface (like your counter) with butter or cooking spray. Roll out your dough about 1/4in thick into a large rectangle.
  9. Cut 1in slices of dough. Roll them out about 15 inches long. If you roll them too long, you can fold them in half and cut them. It's really up to you how big you want them. The thicker you roll the dough, the thicker the pretzel you'll have. Shape the dough into a pretzel or twist. Place on prepared baking sheet.
  10. Once you've rolled out enough pretzels to fit on the baking sheet, you'll begin the boiling process. First, beat the egg and water together in a small bowl, set aside.
  11. One at a time, place one pretzel on your spatula then place the second spatula on top, like a sandwich. This will help you keep control of your pretzel. Submerge the pretzel into the boiling water for 30 seconds or until the pretzel floats to the surface. You'll want to hold onto the pretzel with the spatulas for about 10 seconds before letting go. This will help make sure the pretzels keeps it's shape. The larger pretzels I did 1 at a time, but I found that 3-4 smaller twists were okay to boil at once. The Fresh Loaf has a great tutorial on how to do this, which is where I learned. Place the boiled pretzel back on the prepared sheet.
  12. Once all the pretzels are boiled, brush each with the egg wash and sprinkle with coarse salt. I used sea salt because it's what I had on hand, but your favorite coarse salt would work.
  13. Bake the pretzels for about 15 minutes or until browned.
  14. Eat immediately! Or you can let them cool on a wire rack.

Mustard

  1. Combine all the ingredients in a bowl. Mix.
  2. Add/omit/change it to your taste!

 

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