German Brezel Recipe

The German Brezel Recipe is a traditional dish that has been enjoyed for many years. This recipe creates a delicious pretzel-like bread that is popular in Germany and beyond.

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5 from 1 vote

Prep Time: 20

Cook Time: 15

Total Time: 35

Course: Snack

Cuisine: German

Keyword: German Brezel Recipe

Servings: Servings

Calories: 284 kcal

Equipment

Large mixing bowl
small bowl
Clean kitchen towel
Baking sheet
Parchment paper
Slotted Spoon
Wire rack

Ingredients

Dough

4 cups all-purpose flour
2 teaspoons salt
1 teaspoon sugar
1 cup water lukewarm
1 1/2 oz yeast active -dry
3 tablespoons butter
Coarse salt for sprinkling

Soda Bath

1/2 cup baking soda
2 quarts water

Topping

Unrefined salt Rock/ sea salt

Instructions

In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix them together using a spoon.

a. Measure 4 cups of all-purpose flour.
b. Add 2 teaspoons of salt.
c. Add 1 teaspoon of sugar.
d. Stir the dry ingredients together until well combined.

In a separate small bowl, dissolve the yeast in lukewarm water.

a. Measure 1 cup of lukewarm water.
b. Pour the water into a small bowl.
c. Add 1 1/2 oz (4 1/2 teaspoons or 2 packages) of active dry yeast to the water.
d. Stir gently until the yeast is dissolved in the water.

Add the yeast mixture and butter to the dry ingredients.

a. Pour the dissolved yeast mixture into the large mixing bowl with the dry ingredients.
b. Measure 3 tablespoons of butter.
c. Add the butter to the mixing bowl.
d. Mix everything together until a dough forms.

Knead the dough for about 5-7 minutes until it becomes smooth and elastic.

a. Dust a clean surface with flour.
b. Transfer the dough onto the floured surface.
c. Use your hands to knead the dough.
d. Continue kneading for 5-7 minutes until the dough becomes smooth and elastic.

Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel. Let it rise for about 1 hour or until it doubles in size.

a. Grease a bowl with a small amount of butter or oil.
b. Place the kneaded dough in the greased bowl.
c. Cover the bowl with a clean kitchen towel.
d. Allow the dough to rise for approximately 1 hour or until it doubles in size.

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

a. Set the oven temperature to 425°F (220°C).
b. Place a sheet of parchment paper on a baking sheet.

In a large pot, bring the water and baking soda to a boil to create the soda bath.

a. Pour 2 quarts of water into a large pot.
b. Add 1/2 cup of baking soda to the water.
c. Place the pot on the stove and bring the water to a boil.

Divide the dough into equal-sized portions and shape them into pretzels.

a. Divide the risen dough into equal-sized portions.
b. Take one portion of the dough and roll it into a long rope.
c. Shape the rope into a pretzel by forming a loop with the ends, then crossing them over and pressing them onto the bottom of the loop.

Carefully drop each pretzel into the boiling soda bath and let them cook for 30 seconds on each side.

a. Gently place each pretzel into the boiling soda bath.
b. Allow the pretzels to cook for 30 seconds.
c. Flip the pretzels using a slotted spoon and cook them for an additional 30 seconds on the other side.

Transfer the boiled pretzels onto the prepared baking sheet and sprinkle them with coarse salt.

a. Use a slotted spoon to remove the boiled pretzels from the pot.
b. Place the pretzels onto the lined baking sheet.
c. Sprinkle each pretzel with a small amount of coarse salt.

Bake the pretzels in the preheated oven for about 12-15 minutes or until they turn golden brown.

a. Put the baking sheet with the pretzels into the preheated oven.
b. Allow the pretzels to bake for approximately 12-15 minutes or until they become golden brown.

Remove the baked pretzels from the oven and let them cool on a wire rack.

a. Take the baking sheet out of the oven.
b. Use oven mitts or a kitchen towel to handle the hot baking sheet.
c. Transfer the pretzels onto a wire rack to cool.

Notes

Use lukewarm water for better yeast activation.

Knead the dough thoroughly to develop gluten for a chewier texture.

Let the dough rise in a warm and draft-free area to facilitate fermentation.

Add a pinch of sugar to the yeast mixture to aid in its activation.

Make sure the baking soda bath is boiling before adding the pretzels for optimal texture.

Sprinkle the coarse salt on the pretzels immediately after removing them from the bath to ensure it sticks.

Rotate the baking sheet halfway through baking to ensure even browning.

Nutrition

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