German Pretzels

The perfect homemade pretzels, just like from a proper German bakery!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl mix all ingredients. Knead for 15 minutes by hand or with a stand mixer until you have a very smooth and elastic dough. Rest for 10-15 minutes.

Step 2

Divide into 8 pieces, shape into balls, then rest for another 10 minutes. Preshape into slightly elongated shape.

Step 3

To shape the pretzels, roll into an (about 60 cm) long sausage with a thick middle and thin ends. Take the two ends, bring them together, cross over each other, twist once and press the thin ends into the dough.

Step 4

Proof at room temperature for 20 minutes, then move to the fridge end let them rest for at least 1 hour or overnight.

Step 5

Dip in the lye solution for 5 seconds (CAUTION: use gloves and goggles! Do not touch or drink!), then place on a piece of parchment paper. Alternatively you can boil 1 l of water with 60 g baking soda and cook the pretzels for 1 minute.

Step 6

Sprinkle with salt or other optional toppings.

Step 7

Transfer the pretzels to a preheated baking tray and bake at 240° for 11-14 minutes.