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    You are in: Home / Recipes / German Style Soft Pretzel Recipe
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    German Style Soft Pretzel

    German Style Soft Pretzel. Photo by Chef #1479966

    1/2 Photos of German Style Soft Pretzel

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    1 hr

    25 mins

    Mama Cee Jay's Note:

    I used many different sources to develop this recipe including the expertise of Stephen Block who sends out a cooking newsletter called Kitchen Project based on German heritage recipes.

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    Ingredients:

    Serves: 6

    Yield:

    large p ...

    Units: US | Metric

    Directions:

    1. 1
      To make in food processor or large mixer: combine flour, gluten, brown sugar, salt, yeast. Add water until dough ball is formed. (This will take much longer in a mixer than a food processor.) Remove from bowl and knead by hand for 2-5 minutes until dough ball is smooth.
    2. 2
      If you have an extra day, place dough in covered bowl into refrigerator for 8-24 hours; bring to room temperature before rolling out (approximately 25 minutes).
    3. 3
      If making the same day, allow dough to sit on counter top for 5-10 minutes before proceeding.
    4. 4
      Preheat oven to 450 degrees Fahrenheit. Boil water for dipping pretzels.
    5. 5
      Divide dough into six pieces and roll each piece into long thin pieces approximately 24" long. Take each piece and shape into upside down U. Lift up the ends and form a twist in the middle section of the piece. Bring the ends to the top of the pretzel and press into the dough. Proceed with shaping each piece.
    6. 6
      Add baking soda and sugar to boiling water. With large slotted spoon, dip each pretzel into the water solution for 5 seconds. Place on baking sheet lined with parchment paper and sprinkle with coarse salt. Place baking sheet in oven and reduce heat to 425 deg F and bake for 10 minutes. Then turn the sheet and bake for another 10-15 minutes until all pretzels are nicely browned.

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    Ratings & Reviews:

    • on December 12, 2009

      Delicious Pretzels. The overnight wait is worth it, makes them much softer and fuller. I made a double batch, baked half right away, and put the other half in the fridge for the night. We ate the first batch and the next day made the second, they were superior. Also, the cook time seems a little long, esp. considering we heated each pretzel before we ate. For sharing or future use, we will try baking the first 10 mins, then removing to store/freeze and bake for 10 more mins just before enjoying.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2008

      55

      these were SO fun to make! at first i thought the dough was too tough, but dont worry. when you dip the pretzels in the boiling water, they puff right up! also we put cinnamon sugar on them instead of salt

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for German Style Soft Pretzel

    Serving Size: 1 (119 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 298.1
     
    Calories from Fat 7
    50%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 3731.1 mg
    155%
    Total Carbohydrate 62.8 g
    20%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.5 g
    18%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    vital wheat gluten

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