Soft Pretzels

by

Drop

POSTED Mon, 10 November 2014

Serves

10

Total Time

150 MINS

Calories

271

Originating in European monasteries in the early middle ages, these fresh Bavarian soft pretzels are a delicious salty, chewy treat.

recipe-image

    INGREDIENTS


  • Water icon
    Water

    280 g (about 1 ¼ cups)warm

  • Granulated sugar icon
    Granulated sugar

    4 g (about 1 teaspoon)

  • Active dried yeast icon
    Active dried yeast

    14 g (about 1 ⅛ tablespoons)

  • Plain flour icon
    Plain flour

    700 g (about 5 ½ cups)

  • Salt icon
    Salt

    12 g (about 2 teaspoons)

  • Water icon
    Water

    900 g (about 3 ¾ cups)boiling

  • Bicarbonate of soda icon
    Bicarbonate of soda

    100 g (about ½ cup)

  • Sea salt icon
    Sea salt

    as neededcoarse

    METHOD


  • 1. Add water, granulated sugar and active dried yeast to a clean medium bowl
  • 2. Mix briefly until combined
  • 3. Add plain flour, granulated sugar and salt to a clean large mixing bowl
  • 4. Whisk briefly until combined
  • 5. Transfer yeast mixture to dough
  • 6. Mix until dough forms - medium speed
  • 7. Turn out on lightly-floured surface
  • 8. Knead until soft
  • 9. Grease a clean medium bowl
  • 10. Transfer dough to medium bowl
  • 11. Cover with kitchen towel
  • 12. Let rise large mixing bowl until doubled and springy to touch - 2 hr
  • 13. Pre-heat oven - 230°C
  • 14. Prepare 2 clean baking sheets with parchment paper
  • 15. Knead large mixing bowl until smooth - approx 1 min
  • 16. Divide
  • 17. Form then set aside
  • 18. Add water to a clean medium bowl
  • 19. Mix in bicarbonate of soda to the boiling water
  • 20. Transfer content of large mixing bowl to boiling water one by one
  • 21. Sprinkle with sea salt
  • 22. Bake until golden brown - 10 min, 230°C

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