Evelyn's German Pretzel Recipe

READY IN: 2hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix dry ingredients together. Add liquid ingredients and mix on medium speed in Kitchen Aid Mixer until a ball forms.
  • Let dough rise until double in size -- about one hour.
  • Form into pretzel shapes, sticks or rolls.
  • To shape pretzels, roll dough (about 2 ounces) into an 18 inch rope (leave the middle a little fatter than the ends), form into a circle with about a 2 inch tail on each end, twist the cross over twice, fold in half, and press the end of the tails into the circle.
  • Refrigerate pretzels for about 10 minutes, let rolls or sticks rise for 10-15 minutes.
  • Dip in Lye bath for 10 seconds or boiling baking soda mixture for 30 seconds. Place on parchment lined cookie sheets. Slit with a sharp knife or razor blade. Sprinkle with pretzel salt.
  • Bake at 400 for 10-15 minutes.
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