Once boiling, add the baking soda and give the mixture a stir. Sprinkle the pretzels with coarse sea salt, kosher salt, or pretzel salt, if desired.
This is a common substitute for household recipes but still achieve the traditional german pretzel taste.
German pretzel recipe easy. See more ideas about recipes, german pretzels, cooking recipes. Using a pastry brish, coat the top of each pretzel with the beaten egg & sprinkle with coarse salt, before allowing the pretzels to rise until almost double in bulk. Preheat the oven to 425 degrees f & bake the pretzels for 10 to 15 minutes, or until browned.
Let mixture stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix water and sugar together in a bowl until sugar is dissolved; This is an alternative to using lye, which is more dangerous to handle.
This german pretzel recipe uses a baking soda bath to give that distinctive taste and crisp golden colour. Using a sharp knife or lame, slash each pretzel horizontally across its base. Transfer boiled pretzels back to their baking sheets.
Remove the pot from the heat. Traditional german pretzels (laugenbrezel) soft, with a bagel like chewy, delightful little bursts of salt, baked to a beautiful brown perfection and gigantic…that is how i would describe iconic. I also made some pretzel bites with this same recipe.
Remove them from the oven, and cool on a rack. With a flipper or straining spoon, lower one pretzel at a time into the baking soda mixture and allow it to sit in there for 30 seconds. They came out nice and soft inside.