Evelyn's German Pretzel Recipe

"This is an authentic German pretzel recipe for my neighbor who is from Germany. Weigh (on a scale) the flour, butter, and salt. Use a cold lye bath -- 50 g food grade lye and 1250 ml water (can be saved and reused) or boiling baking soda bath (2 tablespoons Baking Soda and 1 litre water, bring to boil) before baking. Prep time includes rise time. AWSOME!!!!"
 
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photo by MMinMI photo by MMinMI
photo by MMinMI
Ready In:
2hrs 15mins
Ingredients:
7
Yields:
12 pretzels
Serves:
12
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ingredients

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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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