Description
Delicious Bavarian pretzel skewers combining a crunchy exterior with a warm, soft, and chewy interior, perfect for any occasion.
Ingredients
Scale
- 500 g flour (preferably wheat flour)
- 300 ml warm water
- 1 packet dry yeast (or about 20 g fresh yeast)
- 1 tsp sugar
- 1 tsp salt
- 100 g baking soda
- Coarse salt for sprinkling
- Optional: sesame seeds or caraway seeds
Instructions
- In a large mixing bowl, add the flour and create a well in the center.
- Pour warm water, add dry yeast, sugar, and salt into the well. Allow this mixture to sit for about 10 minutes until the yeast begins to froth and bubble.
- Knead the dough for 8-10 minutes, ensuring it becomes smooth and elastic.
- Cover the bowl with a kitchen towel and place it in a warm environment to rise for about 60 minutes or until it doubles in size.
- Preheat your oven to 200 °C (400 °F).
- Divide the dough into small portions and shape them into skewers, twisting to create the traditional pretzel shape.
- In a large pot, bring water to a boil and add the baking soda. Carefully add the twisted skewers one by one, blanching them for about 30 seconds.
- Transfer the blanched skewers to a baking sheet, sprinkle with coarse salt and your choice of sesame or caraway seeds if desired.
- Bake for approximately 20 minutes, or until the skewers turn a delicious golden brown.
Notes
Make-ahead tips: Prepare the dough up to the rising stage and store it in the refrigerator overnight. Simply let it come to room temperature before shaping.
Nutrition
- Serving Size: 1 skewer
- Calories: 160
- Sugar: 1g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg