German Pretzels Recipes

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:

• In a medium bowl, dissolve yeast in warm water, then add salt & sugar to the yeast mixture.
• Blend in the flour & knead the dough until smooth, about 7 or 8 minutes.
• Cover & let dough rise for 1 to 1 1/4 hours or until double in bulk.
• Grease several cookie sheets, then punch dough down & cut it into 12 pieces.
• Slightly beat the egg & set aside.
• Roll each piece of dough into a thin rope about as round as your little finger, then twist each into pretzel shapes before placing them on a greased cookie sheet.
• Using a pastry brish, coat the top of each pretzel with the beaten egg & sprinkle with coarse salt, before allowing the pretzels to rise until almost double in bulk.
• Preheat the oven to 425 degrees F & bake the pretzels for 10 to 15 minutes, or until browned.
• Best if eaten while stlil warm, but if allowed to cool, store in an airtight container.

Steps:

• preheat oven to 425 degrees.
• mix all together till forms a ball.
• mix dough for 5 mintues.
• cut dough into 8 or more pieces.
• roll out into strips about 15 inches long.
• go ahead and twist into pretzel shapes.
• bring a pot of water to a boil.
• dunk each pretzel into the boiling water for 5 seconds.
• place on ungreased pan after dunking.
• after you have dunked each pretzel in the boiling water, brush with an egg and sprinkle with a coarse salt.
• bake for 8-10 minutes.