It seems almost impossible to find "real" pretzels outside of Germany, but I found the best solution: make your own! These pretzels rolls will be done in less than an hour, but if you have a little more time, roll out the dough to form the classic pretzel-ly shape (see picture below). Taste best fresh from the oven, with plenty of butter to go with!
- All-purpose or Bread Flour (200 g or about 2 cups)
- Luke warm water (120-130 ml)
- Salt (5 g or 1 tsp)
- Sugar (5 g or 1 tsp)
- Active dry yeast (6 g)
- Water for boiling (750 - 1000 ml)
- Baking soda (for boiling) (4 teaspoons )
- Rough salt for sprinkling (as desired)
In small bowl, dissolve the yeast and sugar in warm water. Let sit for a few minutes.
In a large bowl, combine flour and salt. Pour in water/yeast mixture and mix together until you can handle the dough with your hands. If it seems a little dry add SMALL amounts of water.
Flour a cutting board (and your hands) and begin kneading the dough. To knead, repeatedly fold over the edges of the dough ball towards the center, pressing down with the bottom of your palm. Knead until you form a nice, smooth ball of dough.
Separate dough into 4 equal parts and form into rolls. Let rest for 20-30 minutes. If making classic twist shape, see last two steps for how to roll out.
Preheat oven to 200C/400F.
Bring the pot of water, with baking soda to a rolling boil. Drop in pretzel rolls for 20-30 seconds each and remove. (The picture shows classic pretzel twists, not rolls, but same method for both)
This is what gives pretzels their special flavor and later on, dark brown color!
Score the top of the pretzel rolls with an "X" using a knife and sprinkle with course salt.
Bake on a baking sheet for 22-25 minutes. The should turn out a deep brown color. Serve with plenty of unsalted butter, mmm.
Option: make the classic pretzel twist by dividing dough into 2 equal parts, then roll into a long dough cord.
Twist into shape, boil and bake the same way.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.