German Pretzel
A classic German snack to enjoy during Oktoberfest or any time of the year.
Servings: 8 Pretzels
Ingredients
- 500 g White Flour
- 280 g Milk
- 60 g Melted Butter
- 1 tbsp Malt extract or honey
- 2 g Dried yeast
- 1 tsp Sea Salt
- 1 l Water
- 2.5 tbsp Baking Soda
Instructions
- Add 200g of flour , all the yeast and the half of the milk into a bowl. Mix, cover with cling-film ,and leave for 4-5 hours to proof. After that, add the rest of the flour, salt, milk, malt extract and melted butter. Mix and kneаd the mixture to make a smooth and elastic dough. Leave covered at room temperature for around one hour to double in volume.
- After that, dиvide the dough into 8 small balls. Cover and let them rest for 5-10min. Roll the dough out to be a long (60-70 cm). In the middle about 4-5 cm thick and the ends about 1 cm thick. Bring the two ends together, overlap them, twist, and bring back to go over the main body. Push the end to stick well. Make 8 Pretzels and lay thеm on a baking tray covered with baking paper. Leave for 30 minutes uncovered in a warm room to rise.
- In the meantime bring the 1 liter of water to the boil in a large pot and add the baking soda. iter
- Once the dough has risen, place the trays in the fridge for 20min to develop a skin on the pretzels which gives that special chewy texture. After that drop each pretzel into the boiling solution about 5 second and lay on a baking tray lined with baking paper. Sprinkle with sea salt or and slash the thick part at the top-back.
- Bake in a preheated oven at 200C for around 16 minutes or until a nice deep brown color.