Bavarian Pretzels (Bayerischer Brez'n)
April 21, 2020
"This is my friends recipe, which she got from a YouTube Video by Kiki's Kitchen. My friend says this recipe makes pretzels like she buys in Bavaria."
- Serving Size: 1 (150.6 g)
- Calories 416.7
- Total Fat - 12.5 g
- Saturated Fat - 6.5 g
- Cholesterol - 54.8 mg
- Sodium - 512.9 mg
- Total Carbohydrate - 67 g
- Dietary Fiber - 9.3 g
- Sugars - 8 g
- Protein - 14.1 g
- Calcium - 86 mg
- Iron - 3.4 mg
- Vitamin C - 0 mg
- Thiamin - 1 mg
In the bowl of a kitchenaid stand mixer, whisk together the flour, salt and sugar.
Make a hole in the middle of the flour mixture and pour the warm milk into the hole, sprinkle with yeast- cover with a towel and let the yeast proof until bubbly .
Add the soft butter and mix it all with the dough hook -knead with the hook until the dough is soft.
Place the dough in an oiled bowl , cover with a towel, and let the dough rise, until doubled.
Preheat the oven to 350F.
Next push down the dough and divide it into balls, each about 3.5 ounces.
Roll the dough balls into ropes, and make each into a pretzel shape - let them rest on a baking sheet lined with parchment.
Boil a big pot of water and add 4 tablespoons ( or 60 grams) of baking soda- be careful because it foams up.
Drop each pretzel into the water and let it cook for 1 minutes then place it back on the parchment lined baking sheet.
Cut a small slit in the fat part of the pretzel.
Brush the beaten egg over the top - then sprinkle the coarse salt, lightly, if desired.
Bake at 350F until golden.
Tips & Variations
No special items needed.