Evelyn's German Pretzel Recipe
photo by MMinMI
- Ready In:
- 2hrs 15mins
- Ingredients:
- 7
- Yields:
-
12 pretzels
- Serves:
- 12
ingredients
- 500 g flour
- 1⁄2 ounce quick-rising yeast (2 packages)
- 10 g salt
- 1 teaspoon sugar
- 50 g unsalted butter, soft
- 200 ml warm water
- 50 ml milk
directions
- Mix dry ingredients together. Add liquid ingredients and mix on medium speed in Kitchen Aid Mixer until a ball forms.
- Let dough rise until double in size -- about one hour.
- Form into pretzel shapes, sticks or rolls.
- To shape pretzels, roll dough (about 2 ounces) into an 18 inch rope (leave the middle a little fatter than the ends), form into a circle with about a 2 inch tail on each end, twist the cross over twice, fold in half, and press the end of the tails into the circle.
- Refrigerate pretzels for about 10 minutes, let rolls or sticks rise for 10-15 minutes.
- Dip in Lye bath for 10 seconds or boiling baking soda mixture for 30 seconds. Place on parchment lined cookie sheets. Slit with a sharp knife or razor blade. Sprinkle with pretzel salt.
- Bake at 400 for 10-15 minutes.
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