Anonymom

While I’m on a baking kick, I have to share my favorite recipe for soft German pretzels, courtesy of The German Grandma.  These are quite a treat on a cold day!  Better with a cup of hot cocoa than a cookie!  Remember to make the dough a day ahead—or early in the morning—because it should be refrigerated for at least a few hours.

Once you realize how simple and fun it is to make homemade pretzels, you’ll never buy frozen ones again!

Here’s the original recipe at The German Grandma’s Kitchen Project.

I have a few notes regarding this recipe, since I’ve made them now about a dozen times. 

• Use bread flour, not all-purpose.
• The recipes calls for 3 1/2 cups of flour, but I have found better success with just 3 cups.  In the past, 3 1/2 cups has made my dough too dry and difficult to roll. 
• Add flour slowly so you don’t add too much. I prefer doing this through a sieve so the flour is sifted.  Knead dough until smooth and elastic.  If it’s too sticky, you need to add more flour.
• The recipe asks you to separate the dough into 6 or 12 pieces, but I prefer 8.  I keep cutting my dough portions in half and this yields uniform pieces. 
• I roll them out about 24 inches long instead of 36.  They’re a little fatter and fluffier that way.
• My #1 baking tip: use parchment paper.
• Try making different shapes!  Young children will enjoy creating their initials or simple animal shapes.

Enjoy this easy and delicious recipe.  Danke, German Grandma!