Thanks for visiting my blog. Please add the fact that we need to oil the parchment paper Only few things what I will change for next batch: I would make 12 not 8 Pretzels out of this recipe and I will make them much thinner – they are really growing up in oven. I use Bread Flour because it gives a better pull to the baked pretzels. Question, how best to store them and for how long will they last? I grew up in Germany and have eaten a lot of pretzels in my life, so I know what they should taste and look like. My kids don’t like sweets anymore, so this is the perfect snack for them. It doesn’t work as effectively as lye and the pretzels will be a bit paler and not as shiny but in my opinion, they taste close enough to the original without the added risk. They will get soft on the outside but you can crisp them up in a preheated oven or Air Fryer at 350 degrees F for about 3-5 minutes and they will taste similar to fresh from the oven. Feel free to contact me by clicking on that picture of me up above or emailing me eatthelove {at} gmail {dot} com. You may need to scrape down the side of the bowl a couple of times. Freezing the shaped and in the baking soda mixture dipped raw pretzels ( cut before freezing but don’t salt), then bake the frozen pretzels (put salt on just before baking) in a preheated oven until golden brown (Baking Time will be a bit longer) or 2. I have seen Bavarians themselves who … The classic salted pretzel is a mainstay in malls, food courts, and sporting venues all over the … I will add a note to the recipe for other readers. Just flip the bowl over and look at the recycling number. Cover bowl with plastic wrap put it in a warm place and let the dough rise until doubled (about 1 hour). But thank you for catching this I will edit the recipe card. Bake sales, street parties, football stadiums and festivals – I think everyone´s first thought of German pretzels might involve a vision of Bavarians in Lederhosen, a pint of beer and a pretzel in hand at the “Oktoberfest”! My daughter moved there for school/work and eventually married a German National and now has a son, so I know what the pretzels should look like. – Julia. Add 100g of flour flour, all the yeast and the water into a bowl. If you use caution and common sense, it’s fairly unlikely you’ll be splashing the lye solution enough to get it in your eyes. Lye is a strong alkaline solution that powerful enough to actually ruin containers! German Soft Pretzel Sticks - How to make homemade soft pretzel sticks. They taste delicious dipped in cheese sauce and are easy to make at home with simple ingredients. Pretzels are probably one of the most famous German baked goods! As an Amazon Associate I earn from qualifying purchases. (Flour sifted directly into the measuring cup, not dipped into the flour and leveled.) it is sometimes is also called caustic soda. Because the yeast is dissolved in liquid in this recipe it works with both. I love them! Sounds a little bit gross but tastes so delicious! I’ve used the same paper to bake sticky chocolate cakes but it stuck to these pretzels. You might also want to check your oven with a thermometer and rotate the pan if you know that your oven is hotter in the back. All that said, lye is caustic to your skin, so precaution and plastic gloves are recommended and make it easier to work with. That is also why my recipe uses part milk, part water. Once all the pretzels are formed, they are chilled in the fridge or freezer. I just did that for lunch today! But a German mom insists it takes much more than that. In fact, as I mentioned right off in the beginning, the German word for pretzels are laugenbrezel which literally translated to “lye pretzels.” If you aren’t using lye as a dipping solution, you aren’t making authentic German pretzels! Keep in mind the dough will not taste quite as traditional as what you might get at a German pub or Oktoberfest. Maybe one day we’ll try…my partner is German-Canadian who probably wants hard crust finish….but I need to prevent the lye use. Also, I had to add quite a bit more liquid to the batter. This step is important for the texture. Heating the baking soda will break it down from sodium bicarbonate (the chemical name for baking soda) to sodium carbonate, making it even more alkaline. Transfer the shaped pretzels to a sheet of parchment paper and readjust the shape so they look like in the photo below. Absolutely! Sprinkle the yeast into the mixture, lightly whisk, setaside in a warm spot for 10 minutes. Top that off with a pot of coffee or tea, or get fancy with Saft (juice), gekochtes Ei (boiled egg) and yogurt or Quark topped with Obst (fruit) and muesli.