Soft pretzels
Soft pretzels, from above
VegBavaria

Soft pretzels

Twisted, dipped and baked to a deep, glossy brown. Chewy inside, salty outside, impossible to eat just one.

120 minTime
7 gProtein each
mildSpice
The folded arms2 chapters · 1 min read

Make it your way

Grandma's wayYeasted dough shaped, dipped in an alkaline bath and baked with coarse salt.
The original
262kcalsame
7 gproteinsame
2 gfibresame
120minutessame

Soft pretzels.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)4 cups
Water1¼ cups, warm
Instant dry yeast2 tsp
Sugar2 tsp
Butter2 tbsp, soft
Salt1½ tsp in dough
Baking soda (bicarb soda, bicarbonate of soda)¼ cup, for the bath
Rock salt (sendha namak)coarse salt, to sprinkle

Method

4 steps
  1. 1Mix flour, water, yeast, sugar, butter and salt and knead 8 minutes. Rise 1 hour.
  2. 2Divide into 8, roll each into a 60 cm rope, thicker in the middle. Twist into pretzels.
  3. 3Simmer pretzels in 2 litres water with baking soda for 30 seconds each.
  4. 4Sprinkle with coarse salt and bake at 220 C for 12 to 14 minutes.
Serve it like this

Serve warm on a board with mustard and a cheese dip. Great with soup or as a party snack.

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Make it a meal

What goes with Soft pretzels: a bread or rice, a side, something to drink and something sweet.

With a main Linsensuppe60 min
With a main Frikadellen35 min
On the side Honey mustard dressing5 min
On the side Kartoffelsalat45 min
To drink South Indian filter coffee20 min
Something sweet Zwetschgendatschi120 min
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