German soft pretzels / pretzel bread

These soft pretzels are the perfect snack and go really great with beer or dips or just on their own. Here I show you how to make the typical German pretzels/ long sticks and bread rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl / or the bowl of a stand mixer if you have one - add flour salt and sugar and stir then sprinkle yeast on top and stir again. Melt and cool 2 tbsp of butter then add it in with 1/2 cup of warm milk ( warm to the touch not hot ) and 1 cup of warm water ( warm to the touch not hot ) stir it all together then knead until smooth ( again his will take about ten minutes or more ) or use the dough hook of the stand mixer mixing slowly at first then mix until the dough pulls away from the dough hook . Shape into a ball cover and let it ride one hour in a warm place

Step 2

After the dough has risen punch it down and knead for a minute then divide into eight . For the bread rolls roll into ball shapes then cover and let rest 10 minutes . For the laugen bread flatten into a disc then roll and pinch down about three times making a long narrow cylinder shape . Cover and rest 10 minutes . For the pretzels do the same as with the laugen bread making narrow cylinders then cover ten minutes . After that roll into a ling rope about 18-20 inches long . Make the outside parts towards the end thinner . Now cross cross the ends twist them and bring them back over to the top of the pretzel and pinch them firmly .

Step 3

Boil water then add salt and baking soda and simmer a minute . Now toss in the breads letting them get coated for about 30 seconds . If they are not completely submerged flip them over . Now drain off brush with some more solution and sprinkle with salt or pumpkin seeds or whatever you like . Slice a cross cross on the bread rolls , slice across the wide part of the pretzel bread and slice 2 diagonal cuts on the laugen breads . Bake at 220 c for 25 minutes or until dee and rich color has formed