Bavarian Pretzels (Bretzels)
warm, soft pretzels just like ones you'd get in Bavaria
Equipment
- sheet pan(s)
- parchment paper
- large pot for boiling
- mixer with dough hook (can knead by hand as well)
- Instant read thermometer
Ingredients
- 2/3 cup water (150g)
- 2/3 cup whole milk (150g)
- 2 1/4 tsp active dry yeast (1 packet)
- 500 grams all-purpose flour (4 cups + 2 tbs)
- 2 tsp salt
- 3 tbsp salted butter (melted, but cooled)
- 1 egg yolk
- 1 tsp water
- fleur de sel for topping (or coarse Kosher salt)
Poaching Liquid
- 4 cups water
- 2 tsp salt
- 1/4 cup baking soda
- 2 Tbsp brown sugar
Instructions
- Mix ⅔ cup water and ⅔ cup whole milk in a small saucepan and warm to 80-90°. Use an instant-read thermometer to make sure liquids do not get too hot. Liquid over 130° will kill the yeast.
- Dissolve yeast in warm liquid, stir in. Allow to sit for 10 minutes until foamy.
- Mix flour, salt, yeast mixture, and melted butter in a stand mixer bowl. Equip stand mixer with dough hook. Knead for five minutes on speed 2 (or the proper kneading speed for your mixer.) Speed 2 is recommended for a Kitchen Aid Stand Mixer. Dough should pull away from the side of the bowl cleanly and it will be slightly sticky, but should be soft and elastic.
- Cover the bowl with plastic wrap (or a towel) and allow it to rise for 90 minutes or until doubled in size.
- Preheat oven to 400° and prepare poaching liquid. Mix water, salt, brown sugar, and baking soda in a large pot and bring to a boil. (The brown sugar doesn't make the pretzels sweet, but cuts the bitterness of the baking soda.)
- When properly prooved, turn dough onto a clean work surface and divide into 8 equal pieces of dough. Roll each piece into a rope and twist into a pretzel shape.
- Poach pretzels two at a time for 2-3 minutes each, flipping halfway through. Gently remove pretzels with a slotted spoon and place on parchment-lined baking sheets.
- Whisk egg yolk and 1 tsp water to make an egg wash. Brush over poached pretzels and sprinkle with fleur de sel (or coarse salt.)
- Bake for 15-20 minutes until crust develops a deep color. If baking all 8 pretzels in one batch, rotate baking sheets halfway through. Place pretzels on a rack to cool. Serve with salted butter, mustard, or beer cheese. They are excellent warm, but also good at room temp or reheated in a toaster.