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| Enjoying a nice beer with pretzels in Český Krumlov |
When I think about soft pretzel I see myself around age 6-7 at the Olympic Stadium. My dad took me there to see a Montreal Expos baseball game and let’s be honest, all I cared about was getting my hot pretzel 😉
Traditional German pretzel(laugenbrezel) have you dip the pretzel in a caustic soda(lye) solution before baking them. The american style use baking soda and butter.
You need ( gives about 6)
- 2.5 cup of flour ( have an extra 1/2 cup handy as you will likely need to add some more)
- 4.5g salt
- 3.5g instant dry yeast
- 1cup warm water around 110F
- 30g melted butter (If you love butter you can put up to 45gr )
- Some oil
- 19g sugar or cane sugar
- 4.2g sea salt
- water
- coarse salt
- 1 egg
- 3/4cup baking soda
Instructions
- Put the sugar, water, and yeast into a standing mixer bowl and whisk. Wait 5-10min
- Turn the stand mixer on low and put butter and salt.
- Start adding little by little the flour. Once all the flour is in, increase the speed a little bit and let it knead for 2 minutes. Stop the mixer and touch the dough. It should NOT be dry but it should not be sticky ( or barely sticky ). If your dough is sticky ( mine was), start adding a tablespoon of flour, turn the machine on for a minute and touch it again. Repeat this step until the dough reaches the right consistency.
- Oil the inside of a large bowl and dump the dough in it, cover with plastic film or lid. Let it rest for about an hour.
You want to turn the left side into –>
I recommend you wait a few mins before eating them
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| Again, those were made by my kids 😉 |
Keep them up to 3 days in the fridge. To reheat them, either microwave them until warm or better, wrap them in foil, and heat them 5 mins at 350F.