Bavarian Style Soft Pretzels Recipes

Steps:

• In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
• Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
• Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
• Bake in the preheated oven until golden brown, 8 to 10 minutes.

Steps:

• In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.
• Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.
• Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat "belly," at about 4 o'clock and 8 o'clock. Then gently spread out "shoulders" of pretzel. Transfer shaped pretzels to an ungreased baking sheet. (Alternatively, form each piece into a round or oval to make laugenbrötchen, rolls.)
• Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.
• Heat oven to 425 degrees. In a deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet.
• Sprinkle pretzels with salt. Bake about 15 minutes or until deep brown. Remove to a rack and serve warm.

Steps:

• To make in food processor or large mixer: combine flour, gluten, brown sugar, salt, yeast. Add water until dough ball is formed. (This will take much longer in a mixer than a food processor.) Remove from bowl and knead by hand for 2-5 minutes until dough ball is smooth.
• If you have an extra day, place dough in covered bowl into refrigerator for 8-24 hours; bring to room temperature before rolling out (approximately 25 minutes).
• If making the same day, allow dough to sit on counter top for 5-10 minutes before proceeding.
• Preheat oven to 450 degrees Fahrenheit. Boil water for dipping pretzels.
• Divide dough into six pieces and roll each piece into long thin pieces approximately 24" long. Take each piece and shape into upside down U. Lift up the ends and form a twist in the middle section of the piece. Bring the ends to the top of the pretzel and press into the dough. Proceed with shaping each piece.
• Add baking soda and sugar to boiling water. With large slotted spoon, dip each pretzel into the water solution for 5 seconds. Place on baking sheet lined with parchment paper and sprinkle with coarse salt. Place baking sheet in oven and reduce heat to 425 deg F and bake for 10 minutes. Then turn the sheet and bake for another 10-15 minutes until all pretzels are nicely browned.

Steps:

• Mix brown sugar and warm water until dissolved. Sprinkle yeast over top and let sit for 10 minutes.
• Add melted butter and beer to the yeast mixture and whisk until combined. Add bread flour and salt. Mix and then knead with your hands or an electric mixer for a few minutes until a dough ball forms.
• Grease a bowl with 1 teaspoon butter. Place dough in the bowl, cover, and let rise until doubled in size, about 8 hours, or overnight.
• Punch down the dough and knead until a smooth ball of dough is formed, about 1 minute. Place back in the bowl, cover, and let rise until dough has almost doubled in size, 2 to 3 more hours.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Place baking soda in an oven-safe dish.
• Place baking soda in the preheated oven for 1 hour. Let cool, and then whisk into a shallow bowl of 2 1/2 cups hot water until dissolved. Mixture can be strained to remove any dissolved pieces. Reserve until needed.
• Punch down the dough and divide into 8 equal portions. Roll each one into a ball; let sit for 5 minutes.
• To form a pretzel, roll a dough ball into a sausage shape, and then press into a small rectangle with your fingers. Fold the outside third of the dough into the center, and press flat with your fingertips, and then repeat with the edge closest to you.
• Roll the dough into a rope 15 to 18 inches long, with the center (belly) of the rope being twice as thick as the ends. Cross the ends once or twice and fold them back over the pretzel so the ends are just past the belly. Repeat to form remaining pretzels.
• Put on some thin, food-safe gloves and transfer a pretzel to the baking soda bath; soak for 20 to 30 seconds, gently splashing liquid over the top of the pretzel to coat. Transfer to a parchment-lined baking sheet that's been greased with cooking spray. Sprinkle the still-damp pretzel with large-grain sea salt. Repeat with remaining pretzels and let rise for 30 minutes.
• Preheat the oven to 475 degrees F (245 degrees C).
• Use a razor or sharp knife to make a slash across the "belly" of each pretzel. Smaller cuts can also be made on other sides of the pretzel if desired.
• Bake in the preheated oven until well browned, about 12 minutes. Transfer to a cooling rack and let sit for 5 to 10 minutes before serving.