Bavarian Pretzels


Something Extra
Fall 2014

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Explore the different flavors of Fall with recipes from our latest edition of Something Extra!

 

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Bavarian Pretzels
Bavarian Pretzels
Ingredients
1 cup warm water
3 tbsp. sugar
1 package Fleischmann’s Active Dry Yeast
3 to 3-1/3 cups flour, plus extra for kneading, divided
2 tbsp. baking soda
Freshly ground sea salt
Directions


This staple of Oktoberfest is sprinkled with lots of coarse salt just before baking.

Prep: 30 minutes  Rise: 45 minutes  
Cook: 20 minutes total  Serves: 6

1. Place water in a large mixer bowl and sprinkle sugar and yeast over the top. Let stand for 5 minutes or until yeast starts to foam. Beat in
2 cups flour until smooth.
2. Using a dough hook, beat in remaining flour. Knead several times on a lightly floured board and place in a lightly oiled bowl; turn to coat both sides. Cover with a damp cloth and let rise in a warm spot for
30 minutes. Divide dough into 6 pieces. Roll each into a 15-inch long piece and twist into pretzel shapes. Let rise for 15 minutes.
3. Bring a large pot of water to a boil; stir in baking soda. Preheat oven to 450°F. Grease a large baking sheet and sprinkle with a few grinds of salt. Drop pretzels a few at a time into boiling water, cooking for
15 seconds on each side. Remove with a slotted spoon and place on baking sheet. Sprinkle with additional salt and bake for 10 minutes or until pretzels are golden brown.

 

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