O’zapft is, Germany! Why not celebrating your own Oktoberfest with homemade Pretzels?
For me as a German I am a huge fan of Pretzels. In fact you can see sellers selling (see, sellers, selling? Does that count as jawbreaker?) them in any corner in Germany - just like the good ol' Bratwurst!
The most commonly versions of Pretzels are the ones with salt and the ones with cheese. I like the cheesy version more, but I am not a real bavarian with Lederhosen ;-)
If your Pretzels are as ugly as mine feel free to just make Pretzel Rolls out of it. They really taste the same and it doesn't make a difference :-)
Speaking of dips in Germany we serve "Obatzda". I haven't tried doing it on my own yet, but I have this fantastic recipe here and I will share it with you within the next weeks!
Oktoberfest Pretzels
Ingredients
- 4 cups flour, all-purpose
- 7g (1 package) dried yeast
- 1/2 tsp. sugar
- 6 cups water
- 2/3 cups milk
- 2 tbsp. baking soda (natron)
- salt
Instructions
1. Take a large container and add the all purpose flour (you can also use flour of type 550). Add the sugar and the dried yeast.2. Now add the milk and the salt and knead it all until it becomes a dough that maintains its shape.3. Now let the dough rise (approx. 45 mins).4. After 45 minutes, roll the dough and cut it into 8-10 pieces. Shape each piece into long snakes, that are long enough to make pretzels out of it. Then try your best in making a beautiful pretzel.5. Meanwhile, heat 6 cups of water and add the baking soda (natron). Let it cook for approx. 10 minutes.6. Take the pretzels (one after another) and dip them into the water natron mixture for about 20-30 seconds.7. Then spread it with salt or cheese and put it into the oven for: 350 F° / 25-30 mins
Details
Prep time: Cook time: Total time: Yield: 8-10 Pretzels
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