Bavarian Pretzels - This easy soft pretzel recipe brings a taste of Oktoberfest into your kitchen! Gesine Bullock-Prado's German heritage and life in Vermont inspire this Bavarian pretzel recipe. It makes soft pretzels without lye, using a baking soda bath instead for beautiful, golden brown pretzels with a soft texture!
3 1/2cupsall-purpose flour 420 g (recommended: King Arthur)
1tablespoonbarley malt syrup or packed brown sugar
1packageinstant yeast 1/4 oz or 7 g (recommended: Red Star Platinum Premium Instant Yeast)
1 1/2teaspoonsfine sea salt or kosher salt
1 1/4cupslukewarm water105° to 115°F
Nonstick cooking spray
1/4cupbaking soda
Egg wash1 egg whisked together with 1 tablespoon water
1 to 2teaspoonskosher saltDiamond Crystal or pretzel salt
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Instructions
Whisk together the flour, malt syrup, yeast, and salt in the bowl of a stand mixer. Add the lukewarm water, then fit the mixer with a dough hook and mix for 8 to 10 minutes, or until the dough is smooth and shiny. Coat a large bow with nonstick cooking spray, transfer the dough to the bowl, and mist the top of the dough with nonstick cooking spray. Cover with plastic wrap; let sit in warm place until doubled in size (1 to 1 1⁄2 hours).
Line a baking sheet with parchment paper; coat with nonstick cooking spray. On a clean work surface coated with nonstick cooking spray, roll the dough into a 12-inch-long log; cut into six equal portions. Shape each portion into a small round and place on the prepared baking sheet. Cover with plastic wrap; let rest 10 minutes.
Roll and stretch each portion into an 18- to 20-inch rope, leaving the middle thicker. Form into a U shape; cross the ends twice, leaving the remaining ends 3 inched long. Press the ends into base of U shape. Return the shaped dough to the baking sheet. Wrap with plastic wrap; freeze 2 hours to 1 week.
Before baking, make sure the pretzels are frozen solid. Bring 2 cups of water to a boil and pour into a heatproof bowl just large enough to hold one pretzel. Add the baking soda and stir until the soda dissolves. Let the mixture come to room temperature. One at a time, dip each frozen pretzel into the baking soda mixture for 5 seconds, then turn and soak for 5 seconds more. Lift out the pretzel and let the excess water drip back into the bowl. Return the pretzels to the baking sheet. Cover loosely with plastic wrap coated with nonstick cooking spray; rest in warm place for 1 to 2 hours, until puffy.
Preheat the oven to 400°F. Brush the egg wash on the pretzels. Sprinkle with kosher salt. Bake for 25 to 30 minutes, until deep golden brown. Remove from the oven and let cool on racks.
Notes from author Gesine Bullock-Prado:"Oktoberfest season means pretzels. It also means sausage and other scrumptious things that go well with a giant stein of Vermont beer (preferably one of our world-famous IPAs). Aside from the beer, I serve these gorgeous pretzels with some Vermont Salumi Fiddlehead IPA Bratwurst, a heap of homemade Sauerkraut, and a lovely side of Vermont Obazda."