In honor of National Pretzel Day, here is an authentic German Bretzel recipe. These are truly not as complicated to make as you’d expect and are perfect for your breakfast (accompanied with some margarine 😉 or even turned into sandwiches! Once you achieve the overall base of this recipe, the creativity of what to do is endless! 😉
Time- 1h 30 mins Makes- 8 bretzels Contains- Gluten
- 2 1/2 cups all purpose flour
- 2 tsp active dry yeast
- 1 tbsp sugar (maple syrup, cane or other)
- 1 tbsp melted coconut oil (sub for margarine)
- 1 cup water warm
- 1 tsp salt fine
- 1/4 cup baking soda
- 5 cups simmering water
- Pinch coarse salt (to top)
- In a small bowl, combine the warm water (3/4 cup), sugar and instant yeast. Mix together until thoroughly combined.
- In a larger bowl (such as that of a stand mixer), combine the flour with the fine salt (1 tsp). Proceed by adding in the melted coconut oil followed by your yeast mixture (step 1)
- (with the dough hook in place), Combine and knead the dough for approximately 5 minutes- until you obtain a ball
- Now, cover the bowl with a damp cloth/ towel and allow the dough to rise (minimum 30 minutes).
- Preheat your oven to 200°C (390°F).
- On a clean counter/ surface, place the dough (once risen). Cut it into 8 equal pieces and roll each into long ropes/ strips. Now, twist these into pretzel shapes: (follow a tutorial if needed)
- Now, pour 5 cups of water into a pot and bring to a boil with the 1/4 cup of baking soda. Once boiling, transfer each bretzel individually into the pot (one at a time) and leave in for 30 secs. Take out and place on a lined baking sheet, and sprinkle with some salt. Repeat this step with the remainder of the bretzels.
- Place in oven and bake for approximately 30 mins (or until nice and golden brown).
- Serve these with some grain mustard or enjoy as you wish!