Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, authentic german pretzels. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Laugenbrezeln—or soft pretzels—are popular German snacks between meals. Unlike in the US, Germans eat soft pretzels with butter—not mustard or cheese sauce for dipping. Authentic German pretzels are a little smaller and not as fat as the kind you get at the county fair or local food stand.

Authentic German Pretzels is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Authentic German Pretzels is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook authentic german pretzels using 11 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Authentic German Pretzels:

1. Take 200 grams Bread flour (German grade Type 550)
2. Make ready 4 grams Salt
3. Make ready 10 grams Sugar
4. Get 94 grams Water
5. Prepare 6 grams Fresh yeast (or instant dry yeast)
6. Get 14 grams Fat (or shortening or unsalted butter)
7. Get Baking soda water
8. Get 700 ml Water
9. Make ready 2 tbsp Bicarbonate of soda (baking soda)
10. Prepare For the topping
11. Prepare 1 as much (to taste) Rock salt

Homemade pretzels are so easy to make from scratch and taste like from your favorite German bakery. : Authentic Homemade German Pretzels. Making homemade German pretzels isn't as hard as you might think. This recipe is easy to follow, and yields the most chewy. German Pretzels - Recipe to Make them from Scratch.

Steps to make Authentic German Pretzels:

1. In a large bowl, dissolve the dry yeast in lukewarm water, and add the salt and sugar and mix well.
2. Add the bread flour all at once, add the fat, then mix until no longer floury.
3. Once the dough comes together, place it on a work surface and knead well for about 10 minutes while leaning your weight into the dough, kneading until the surface becomes glossy.
4. Roll into a ball, place it in a bowl, cover with plastic wrap, and let sit for 20 minutes at room temperature (first proofing).
5. Divide the dough into 6 even pieces, then roll them into balls.
6. Cover in plastic wrap and let rest for 20 minutes. (If the air is dry, place a damp towel over them.)
7. With the sealed edge on top, flatten each ball into a 12 cm circle either with your palm or a rolling pin.
8. Tightly roll each piece into a stick, making sure not to incorporate any air. (Cover in plastic wrap to prevent them from drying out.)
9. Starting with the first rolled stick, use both hands to roll the stick into a 55-60 cm long strand.
10. The strands should be thick in the center, and become narrow toward the last 10 cm on each end. Twist the ends around once.
11. Affix the ends to the circular portion as shown to make the classic shape of a pretzel. If the dough doesn't stick, use a bit of water.
12. Cut parchment paper into 12 x 12 cm sheets, place them on a baking tray, and lay the shaped dough on top. Cover in plastic wrap,and let sit for 20 minutes at room temperature for a second proofing.
13. Dissolve the baking soda in 700 ml of water, bring it to a boil, turn off the heat, then dunk the shaped dough (still attached to the paper) in the baking soda water for about 15 seconds.
14. From time to time, stir up the baking soda water to keep it uniform.
15. Remove the parchment paper first, then, using a ladle strainer or similar utensil, remove the pretzels, and place them on a baking tray lined with parchment paper.
16. Adjust the shapes, set aside for several minutes until the surface dries, then, using a razor or knife, slash along the edge where they have split from rising.
17. Sprinkle rock salt along the slashed edge, then bake for 17 minutes in an oven preheated to 200°C (until golden brown).
18. The shapes of the pretzels sold in Germany vary according to the region they are made. The one on the left shows the Swabian-style of a narrow twisted portion with small loops.
19. The pretzel in the center is the Bayern style. They do not slash them. The pretzel on the right is the Baden style, where the twisted portion is also thick. The loops are about the same size as the remaining hole.

German Pretzels are popular all over the world. In German it is called Bretzel, Brezl, or Breze, in Bavaria/Austria Brezn. That is how the pretzel was invented, as we know it today, and is as legend tells us, apparently a Bavarian invention. However, this does not apply to the form of the pretzel. SAVEUR Executive Food Editor demonstrates how to roll the perfect chewy and crusty pretzels at home, using a few simple techniques.

So that’s going to wrap it up with this exceptional food authentic german pretzels recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!