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Big Soft German Pretzels




Source of Recipe


tdaxp, Ph.D.


List of Ingredients




Big Soft German Pretzels


3 ½ C of flour
4 T brown sugar
2 tsp. salt (sea salt preferably)
1 Tb. yeast, dissolved in the water
1 C water (120°) fairly warm but not hot.
2 t baking soda mixed with 1 Cup hot water (in a small bowl)
1 egg beaten with 1 tsp. water
(in a small bowl) (plus butter)

Recipe





Mix water/yeast, brown sugar and salt in a food processor, or a large mixing bowl. Add flour and mix until dough is smooth. Add more flour if sticky. (If possible let the refrigerator.)

Divide the dough into 6 or 12 pieces. Roll each piece into a rope, very thin, a little bigger than a pencil. Shape dough sit overnight in a bowl or plastic container in the into an upside down U shape on your table. Bring the ends together and twist them. Flatten the ends and bring to the top of the pretzel and press in the dough to secure making it look like a pretzel. Place on a greased cookie sheet.
Now let the pretzels raise for a 45 minutes or till about double in size. Dip in the water-soda solution. Brush with beaten egg and water solution. Sprinkle with;
Coarse salt, sesame seeds, and/or parmesan cheese, or
Cinnamon sugar

Bake in hot oven 450 degrees (225 degrees C) for 12 to 15 minutes or until well browned. Brush with melted butter and eat!