My family lives in Germany, and whenever we visit, I always get a pretzel, which you cannot get here in Denmark. So try my soft pretzels recipe; you will not be disappointed.
It is a soft pretzel; the crust is dark and chewy, the inside is white and soft, and crunchy salt is sprinkled on top.
If you make these pretzels and post a picture on Instagram, please tag me as @foodgeek.dk so I can see your result. Thanks.
Ingredients 12 Servings
Dough
Butter, unsalted50 g
All-purpose Flour650 g
Water350 ml
Fresh Yeast
Or you can use 1½ tsp instant yeast
25 g
Salt2 tsps
Soda solution
Water1 l
Caustic soda
Alternatively you can use 100 grams of baking soda
30 g
Directions
Warm the water in the microwave until it is lukewarm.
Dissolve the yeast in the water and add butter and salt.
Put the mixture and ¾ of the flour in your machine.
Start the machine with a dough hook attached at medium speed.
When the dough comes together, add flour little by little until the dough is a bit moist on the surface but does not stick to your finger.
Remove the dough from the machine and put it in an oiled bowl, and let it proof for an hour someplace warm.
When the dough doubles, remove it from the bowl and roll it into a sausage.
Divide the dough into 12 evenly sized pieces.
Take a piece of dough and roll it into a sausage, thicker in the middle. It should be around 50 cm long.
Bend each end away from yourself, cross them, and fold it over the thick part.
Follow the same procedure for the rest of the pieces.
Put the folded pretzels in the refrigerator for 1 hour.
Pour 1 liter of water into a container that can withstand heat. Pour in 30g caustic soda and mix with a wooden spoon until it is completely dissolved. Please use gloves when handling the soda solution.
If using baking soda, heat the water in a pan just until before it boils, pour in the baking soda, and mix with a wooden spoon till it is completely dissolved.
Turn the oven on to 225° C (440° F).
The pretzels must be dipped in the solution for around 30 seconds each. Use a slotted spoon to put them in and take them out. You can add as many as you have room for without them touching.
Make sure to let any excess solution drip off before putting them on the pan.
Sprinkle sea salt on the pretzels.
Make a deep cut with a sharp knife in the thick part of the pretzel.
Bake for 12-15 minutes, depending on how dark you like them.
