German Pretzel

German Pretzels

With all my beer making, I’ve learned that I am generally a fan of German-style beers. I’m particularly a fan of the Dunkelweizen and Märzen variety. Now that Oktoberfest is over, and I’ve come out of my jealousy coma, I decided I want to make pretzels. This will go good with my beer, no? So I did. I remembered that I had found a pretzel recipe a while back that I had bookmarked. So with great efforts of patients, as I was assisted by the sugared up Leif, I made pretzels.

German Pretzel


2 1/4 cup flour
3/4  cup Milk (lukewarm)
1/2 tsp salt
1 package dry bread yeast
1 tbsp butter (at room temperature)
sea salt (for the top)

For the Soda Water
4 1/4 cup water
3 tbsp baking soda



  1. Mix yeast with some drops of milk and sugar; let it raise for 15 minutes at room temperature.
  2. Mix this dough with salt, flour, milk and butter; knead it until you get a smooth dough. Let it raise again for 1/2 – 1 hr at a warm place. The dough should double.
  3. Sprinkle flour on a baking board and knead thoroughly with your hands, then form a roll and cut it into 6 parts of the same size (or 3 parts if you want to make large pretzels).
  4. Of each dough piece make a 12″ or longer roll; ends should be thinner than the middle.
  5. Form pretzel and let them raise for another 15 minutes.
  6. Place it in the fridge and let it rest for 1 hour.
    1. Before the hour is over bring 1 liter water to a boil and dissolve 3 tbsp baking soda (not at once, slowly because the soda will cause the water to become quite bubbly).
  7. Place each pretzel into the boiling soda water for about 30 seconds; with a slotted spoon take them out, let them drip and sprinkle coarse salt on top.
  8. Place them on a greased baking tray (don’t use baking paper), and bake them for 15 minutes (or 18 minutes for larger size pretzels) at  425? F in oven. They are done when they show a golden brown color.

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