Started by a European monk in the 7th century A.D., pretzels began as a symbol for the holy trinity and eventually became symbols for true love, good luck, an even the German New Year. We love them because they go best with beer! Here is a traditional München pretzel recipe you will definitely enjoy!
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1 In a large mixing bowl, combine 1 cup flour, yeast, sugar, 4 tbsp. butter and 2 1/2 cup water (add a little extra if needed). Let mixture stand for about 20 minutes until mixture starts bubbling. Stir in 1 tsp salt and remaining flour until dough is thick and can be handled.
2 Take dough and knead on a clean, floured surface or piece of wax paper. For pretzels, the longer you knead it, the better. A good 10 minutes should do the trick, if you can take it!
3 Divide dough into 12 equal portions. Let the dough rest in these divided portions for five minutes. After it’s rested, take each portion and roll it out with hands into a long rope shape. It’ll be about a foot long or more depending on how thick you like your pretzel. Twist your dough into a pretzel shape and gently press the ends into place.
4 At this point, you’ll want to bring a good 6-8 cups of salted water to a full bit over high heat. Add baking soda and remove from heat. Quickly add a few pretzels at a time into the pot of water for 15-20 seconds. Then flip over and let soak for an additional 20 seconds.
5 Place water bathed pretzels onto a greased baking sheet, brush with melted butter and liberally sprinkle with coarse salt. Bake 10-12 minutes on middle rack or on a pizza stone if you have one!