Salty Pretzels

These are soft, chewy, salty and omg good! For a proper German experience serve with sausage and mustard... you will not regret it!

Level: Easy

Serves: 6

Prep: 30 min

Cook: 10 minutes

Ingredients:

Dough:

3 cups flour

1 tbsp yeast

½ tbsp sugar

1 tsp salt

1 tbsp butter (melted)

235ml water

Boiling liquid:

1500ml water

75g sodium bicarbonate

Topping:

1 egg

1 tsp water

Sea salt (coarse)

Preparation:

Start with the dough. Combine the dry ingredients add the melted butter, stir and then start adding the water. When it starts coming together knead it until resembles a smooth elastic bread dough. (With a stand mixer about 5-6 minutes.) Put the dough in an oiled bowl, cover with plastic wrap and let it rise for 1 hour.

Preheat the oven 230 degrees Celsius and line a baking sheet with baking paper.

In a pan combine the water and the sodium bicarbonate and bring it to a boil.

Divide the dough into 6 equal pieces and roll each piece into a 60cm long cable. Form a U, twist the ends and bring them down to the bottom of the U forming a traditional pretzel. One at the time, place it into the boiling soda-water for 15-20 seconds. (Spoon water over the top as well!) Take it out, let it drip for a bit and then put it on the lined baking sheet. Do the same with the rest. When all the pretzels are on the baking sheet, give them an egg wash and sprinkle them with the sea salt. Bake them for 10 minutes or until deep golden. Remove immediately from the baking sheet and cool place them on a cooling rack. Serve warm or cold with German-style sausages (e.g. Wiener sausage or Bockwurst) and mustard for an authentic German food experience. Enjoy!