Homemade Pretzels

German Style.

From Food + Wine this recipe from Hans Rockenwagner is fantastic.

3 3/4 cups Flour

1 1/2 Cup Warm Water

1 1/4 Teaspoon Active Dry Yeast

2 Teaspoon Kosher Salt

2 Tablespoon unsalted Butter, soft

5 Cups Water, baking soda

The magic is in the baking soda bath.

Mix the flour, yeast, salt and butter in a upright dough mixer [kitchenaid] with dough hook.

Warm the water so it’s not too hot and add. Beat on medium for two minutes. Then for 4-8 beat on high.

Take out of the bowl and let rise, covered on a floured surface for 5 minutes.

Then cut into 8 pieces and roll into 8 balls. Cover, and let rise for another 5 minutes.

Now you will make the pretzel shape.

Form the rope into a U shape. Twist the two ends around each other twice, and then bring the ends towards the crest of the U and then press in.

Place the pretzels on wax paper and a baking sheet, cover. Refrigerate for two hours.

Before you take the cold pretzels out, make a baking soda bath out of a large pot of boiling water and 1/2 Cup of Baking Soda. It will fizzle when you put it in.

Dunk each pretzel in the bath for 30 seconds, remove and let drain on a wire rack. Sprinkle with salt or other seasoning. Then bake the pretzels at 400 degrees for 17 minutes.

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