German-style pretzels

    50 min

    These are big, soft pretzels rolled in coarse sea salt that you can make at home with basic bread ingredients you probably already have!

    8 people made this

    Serves: 12 

    • 7 g active dry yeast
    • 2 tablespoons brown soft sugar
    • 1 1/8 teaspoons salt
    • 350ml warm water (45 degrees C)
    • 375g plain flour
    • 135g strong white bread flour
    • 475ml warm water (45 degrees C)
    • 2 tablespoons bicarbonate of soda
    • 2 tablespoons butter, melted
    • 2 tablespoons coarse salt

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 350ml warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
    2. Combine remaining warm water and bicarbonate of soda in a 20cm square tin.
    3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the bicarb solution. Place on parchment covered baking trays, and let rise 15 to 20 minutes.
    4. Meanwhile, preheat oven to 230 C / Gas 8.
    5. Once risen, bake pretzels for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt.

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