Delicious German Pretzels

"A wonderfulfully chewy soft pretzel recipe that is a must try! For the cup of warm milk, it should be 110 degrees, or about 1 minute in the microwave. I usually use brown suger instead of malt powder and after they come out of the oven, sprinking mozzarella cheese on top is a nice option."
 
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photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by Rachel Lynn photo by Rachel Lynn
Ready In:
28mins
Ingredients:
5
Yields:
8-10 pretzels
Serves:
8-10
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ingredients

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directions

  • preheat oven to 425 degrees.
  • mix all together till forms a ball.
  • mix dough for 5 mintues.
  • cut dough into 8 or more pieces.
  • roll out into strips about 15 inches long.
  • go ahead and twist into pretzel shapes.
  • bring a pot of water to a boil.
  • dunk each pretzel into the boiling water for 5 seconds.
  • place on ungreased pan after dunking.
  • after you have dunked each pretzel in the boiling water, brush with an egg and sprinkle with a coarse salt.
  • bake for 8-10 minutes.

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Reviews

  1. These tasted very good, I used half malt powder & half brown sugar because I'd never made them with the malt before. I think I too would prefer them with all brown sugar in the future though. I thought these were extremely easy to whip up & they were gone in no time at all! My only change to the recipe would be to use greased or parchment lined sheet pans next time. I followed the instructions for an ungreased pan & had to use a steak knife to chisel them off. Left some pretty nasty grooves in my sheet pan, but other than that everything else was right on & we really enjoyed the final product. Thanks for sharing, Rachel! Made & enjoyed for the Fall 2009 PAC-O.
     
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RECIPE SUBMITTED BY

My name is Rachel, I am 19 years old. I love to cook, especially I like to bake things for other people.
 
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