Pretzel – recipe with photo, German cuisine
Rating: 4.8 Votes: 14
Cooking Time:
2 hours
Recipe Yield:
11 pcs
Medium recipe

Pretzel – a recipe for German cuisine, very popular pretzels are prepared in Bavaria as an appetizer for beer at festivities such as Oktoberfest. In Luxembourg, pretzel is prepared on the fourth Sunday of Lent, the holiday is called Brezelsonndeg, which translates as pretzel Sunday. The appearance of the pretzels may vary slightly. In some regions they are very thin, in others they are thick. Thin pretzels are often very large, and thick ones are almost always medium in size. If there is no milk powder, you can replace the water with regular milk. Before baking, pretzels are dipped for a few seconds in a sodium hydroxide solution, due to which they acquire a typical brown color during baking, but at home it is better to replace this alkali with soda.

Recipe Ingredients
Wheat Flour 500 g
Milk Powder 2 tsp
Butter 20 g
Dry Yeast 2 tsp
Water 250 ml
Salt 1 tsp
Sugar 1 tsp
For Lague
Water 1 l
Soda 2 tsp
Cooking Recipe

For pretzel recipe, mix flour with salt, sugar, milk powder and butter. Grind everything well into crumbs. Dissolve yeast in warm water in a separate bowl. Pour the diluted yeast into the flour and knead the dough. Knead the dough for 15 minutes, and then cover and put in heat for 30 minutes.

When the dough is suitable, divide it into small pieces - from this amount of products you will get 11 pieces of 55 g each. Roll the pieces into a ball, cover and set aside for 10 minutes.

After the balls of dough roll out into long thin cakes about 40-50 cm long. Roll the cakes lengthwise into sausages, sprinkle the surface of the table with water, and, starting from the middle, stretch the sausages for about 60 cm.

The ends of the sausage should be thicker than the middle. Cross the ends of the sausage and stick to the sides of the pretzel. Cover the prepared pretzel and put in heat for 30 minutes.

In a flat deep container, prepare lague by mixing water with soda. Approached berzel lower into the lague for 30 seconds, then transfer to a baking sheet lined with paper.

Sprinkle pretzels with water, make a small cut at the top, sprinkle with coarse salt and bake. Bake the pretzel at 220-230°C (430-450°F) for 18-20 minutes.