Pretzel

4 servings

75 minutes

Pretzel is an iconic baked good of German cuisine with a rich history. Its recognizable shape, twisted into an elegant knot, symbolizes unity and tradition. Originating in the Middle Ages, it became a beloved treat throughout Germany, especially in Bavaria. The pretzel features an airy texture and appetizing crust, and through a soda treatment gains its characteristic crunchiness and rich flavor. A light saltiness complements the softness of the dough well, creating a harmonious contrast. It is served as a standalone snack, with beer or various sauces. The classic pretzel is not only delicious but also carries the spirit of centuries-old German traditions, remaining a symbol of coziness and hospitality.

Energy value per serving

• Calories: 209.7
• Proteins: 6.6g
• Fats: 3.2g
• Carbohydrates: 39.2g

Ingredients

• Wheat flour: 200 g
• Milk 3.5%: 60 ml
• Salt: 18 g
• Butter: 10 g
• Sugar: 4 g
• Fresh yeast: 6 g
• Rock salt: 1 tbsp
• Egg white: 1 pc
• Soda: 70 g

Cooking steps

1. Sift the flour, add sugar and 4 grams of salt. Also add room temperature butter to the flour, and crumble in the pressed yeast. Pour in milk and the same amount of water. The fattier the milk, the tastier the bread. If you use lower-fat milk, you can replace the water with milk.

   Required ingredients:

   • Wheat flour: 200 g
   • Sugar: 4 g
   • Salt: 18 g
   • Butter: 10 g
   • Fresh yeast: 6 g
   • Milk 3.5%: 60 ml

2. Knead the dough until smooth and elastic — this can be done with a mixer, dough kneader, or by hand, and will take about 15 minutes. Let it sit in a warm place for 20-30 minutes.

3. Divide the dough into six pieces, each weighing about 60 grams. Roll them into sticks and let them rest for 10 minutes.

4. Boil a liter of water, add baking soda and 14 grams of salt, and stir. Make a sausage from each piece of dough, press one side to the center, then the other side to the center, then fold the sausage in half and press again. Roll out a long sausage about 20 centimeters. Twist it into a pretzel. Repeat the same with all the dough.

   Required ingredients:

   • Soda: 70 g
   • Salt: 18 g

5. Place the pretzels one by one in lightly boiling water, hold for 1-2 minutes, then carefully turn with a slotted spoon and hold for another minute. As a result, the pretzels should swell to twice their size. Place on a baking sheet lined with parchment paper or a rack, immediately brush with beaten egg white, and generously sprinkle with coarse salt.

   Required ingredients:

   • Egg white: 1 piece
   • Rock salt: 1 tablespoon

6. Preheat the oven to 200 degrees and place the tray for 15 minutes. The pretzels should brown nicely during this time.