Authentic German Pretzels

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Authentic German Pretzels. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Authentic German Pretzels is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Authentic German Pretzels is something that I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Authentic German Pretzels, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Authentic German Pretzels delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Authentic German Pretzels is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Authentic German Pretzels using 11 ingredients and 19 steps. Here is how you can achieve it.

I wanted to be able to eat delicious pretzels even after returning to Japan, so I tried various kinds and came up with my own recipe. I think I finally succeeded in achieving just the right texture and taste of German pretzels (at least for me).

Laugenbrēzels (German pretzels) are made with caustic soda, but this recipe uses water with baking soda, since it's a more common household ingredient.
You could also substitute the baking soda with 3 g instant yeast.
If you use shortening for the fat, the surface will be crispy. For 6 pretzels. Recipe by Saya&nyoro

Ingredients and spices that need to be Prepare to make Authentic German Pretzels:

1. 200 grams Bread flour (German grade Type 550)
2. 4 grams Salt
3. 10 grams Sugar
4. 94 grams Water
5. 6 grams Fresh yeast (or instant dry yeast)
6. 14 grams Fat (or shortening or unsalted butter)
7. Baking soda water
8. 700 ml Water
9. 2 tbsp Bicarbonate of soda (baking soda)
10. For the topping
11. 1 as much (to taste) Rock salt

Steps to make to make Authentic German Pretzels

1. In a large bowl, dissolve the dry yeast in lukewarm water, and add the salt and sugar and mix well.
2. Add the bread flour all at once, add the fat, then mix until no longer floury.
3. Once the dough comes together, place it on a work surface and knead well for about 10 minutes while leaning your weight into the dough, kneading until the surface becomes glossy.
4. Roll into a ball, place it in a bowl, cover with plastic wrap, and let sit for 20 minutes at room temperature (first proofing).
5. Divide the dough into 6 even pieces, then roll them into balls.
6. Cover in plastic wrap and let rest for 20 minutes. (If the air is dry, place a damp towel over them.)
7. With the sealed edge on top, flatten each ball into a 12 cm circle either with your palm or a rolling pin.
8. Tightly roll each piece into a stick, making sure not to incorporate any air. (Cover in plastic wrap to prevent them from drying out.)
9. Starting with the first rolled stick, use both hands to roll the stick into a 55-60 cm long strand.
10. The strands should be thick in the center, and become narrow toward the last 10 cm on each end. Twist the ends around once.
11. Affix the ends to the circular portion as shown to make the classic shape of a pretzel. If the dough doesn't stick, use a bit of water.
12. Cut parchment paper into 12 x 12 cm sheets, place them on a baking tray, and lay the shaped dough on top. Cover in plastic wrap,and let sit for 20 minutes at room temperature for a second proofing.
13. Dissolve the baking soda in 700 ml of water, bring it to a boil, turn off the heat, then dunk the shaped dough (still attached to the paper) in the baking soda water for about 15 seconds.
14. From time to time, stir up the baking soda water to keep it uniform.
15. Remove the parchment paper first, then, using a ladle strainer or similar utensil, remove the pretzels, and place them on a baking tray lined with parchment paper.
16. Adjust the shapes, set aside for several minutes until the surface dries, then, using a razor or knife, slash along the edge where they have split from rising.
17. Sprinkle rock salt along the slashed edge, then bake for 17 minutes in an oven preheated to 200°C (until golden brown).
18. The shapes of the pretzels sold in Germany vary according to the region they are made. The one on the left shows the Swabian-style of a narrow twisted portion with small loops.
19. The pretzel in the center is the Bayern style. They do not slash them. The pretzel on the right is the Baden style, where the twisted portion is also thick. The loops are about the same size as the remaining hole.

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So that's going to wrap it up for this exceptional food Recipe of Perfect Authentic German Pretzels. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!