Brezel / Pretzel (Traditional German Snack)

Soft pretzels, commonly eaten with butter or cheese, especially in Bavaria.

Ingredients (Makes 8 pretzels)

• 500 g all-purpose or bread flour

• 10 g salt

• 7 g dry yeast

• 300 ml lukewarm water

• 30 g unsalted butter, melted

• 2 tbsp baking soda (for boiling solution)

• Coarse salt, for sprinkling

Preparation

1. Prepare the dough:

   • Dissolve yeast in lukewarm water.

   • Mix in flour, salt, and melted butter.

   • Knead until smooth and elastic (8–10 minutes).

2. First rise:

   • Cover dough and let rise for 1 hour or until doubled in size.

3. Shape the pretzels:

   • Divide dough into 8 portions.

   • Roll each piece into a long rope and form into the traditional pretzel shape.

4. Boil the pretzels:

   • Preheat oven to 200°C (390°F).

   • Bring water and baking soda to a boil.

   • Boil each pretzel for 30 seconds, then remove and place on a baking tray.

5. Bake:

   • Sprinkle with coarse salt.

   • Bake for 15–20 minutes until golden brown.

6. Serve:

   • Serve warm as a snack, with mustard, butter, or alongside beer.

Serving Suggestions

• Enjoy with soft cheeses, mustard, or beer for a traditional Bavarian experience.

• Great as a breakfast roll or afternoon snack.

Cooking Tips

• Boiling in baking soda solution gives pretzels their characteristic chewy crust.

• Use fresh yeast for best results, or adjust water slightly if dough is too sticky.

• For extra flavor, brush with melted butter after baking.