German Salty Pretzels
6 servings
60 minutes
German salty pretzels are a symbol of traditional German baking with deep roots in Bavarian culture. These crispy, golden-brown pretzels with coarse sea salt have a unique flavor—slightly sweet dough contrasts with the salty topping, creating a perfectly balanced aroma. They are traditionally served with beer or enjoyed on their own as a hearty snack. Made with lard, they acquire special tenderness, and double brushing with salted water during baking gives them an appetizing glossy crust. German pretzels are not just baked goods but a true gastronomic legend connecting generations and traditions.
1
Preheat the oven to 220 degrees.
2
Combine flour, salt, yeast, sugar, and lard. Continuously stirring, pour in warm milk. Knead the dough and let it rest for 15 minutes.
- Wheat flour: 500 g
- Salt: to taste
- Sugar: 40 g
- Dry yeast: 30 g
- Lard (rendered pork fat): 75 g
- Milk: 125 ml
3
Dust your hands with flour and roll the dough into sausages. Twist them into pretzels and secure the ends.
4
Place the pretzels on a greased baking sheet. Brush with salted water and sprinkle with coarse sea salt.
- Water: 125 ml
- Sea salt: to taste
5
Bake in the oven for 30 minutes, brushing the pretzels with salted water twice.
