“This recipe comes from www.germanculture.com & is posted here to help fill out my German contribution to the ZWT6. Preparation time does not include the several hours needed for the dough to rise twice.”
READY IN:
50mins
SERVES:
12
YIELD:
12 pretzels
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, dissolve yeast in warm water, then add salt & sugar to the yeast mixture.
  2. Blend in the flour & knead the dough until smooth, about 7 or 8 minutes.
  3. Cover & let dough rise for 1 to 1 1/4 hours or until double in bulk.
  4. Grease several cookie sheets, then punch dough down & cut it into 12 pieces.
  5. Slightly beat the egg & set aside.
  6. Roll each piece of dough into a thin rope about as round as your little finger, then twist each into pretzel shapes before placing them on a greased cookie sheet.
  7. Using a pastry brish, coat the top of each pretzel with the beaten egg & sprinkle with coarse salt, before allowing the pretzels to rise until almost double in bulk.
  8. Preheat the oven to 425 degrees F & bake the pretzels for 10 to 15 minutes, or until browned.
  9. Best if eaten while stlil warm, but if allowed to cool, store in an airtight container.

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