How To Make Homemade Pretzels Step By Step

Actually making pretzels is easy. They are made with a simple dough identical to the loaf pan, and the only difficult part comes when you have to soak the pretzels in boiling water before baking them.

Next and step by step we explain the best recipe of Pretzels that you can find on mysteryaround.com. If you have any questions, we will be happy to help you with this recipe.

Ingredients for 4 servings :

  •  1 cup of warm water
  •  2 tablespoons active dry yeast
  •  3 cups of flour
  •  1 spoon of sugar
  •  1 ½ teaspoons salt
  •  ¼ cup of baking soda
  •  1 tablespoon brown sugar or rice syrup
  •  1 large egg, beaten with 2 tablespoons of warm water
  •  Coarse salt

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Instructions | More than 2 hours

1 To start the Straight of the homemade Pretzels you must mix the warm water and the yeast in a medium bowl. Let it stand for a few minutes, then stir to dissolve the yeast. Add 2 1/2 cups of flour, sugar and salt. Stir with a stiff spatula to form a floury dough.

2 Knead with a blender at low speed for 5 minutes. You can also knead by hand. If the dough is very sticky after 1 minute, add the flour one tablespoon at a time until a ball is formed. The dough is ready when it is soft and slightly sticky, and has a ball shape. Clean the bowl, moisten with oil, and return the dough to the bowl. Cover and let the dough pretzels rest in a warm place until the dough doubles in volume, about 1 hour.

3 Place the dough on a lightly floured surface. Divide the dough into 8 equal parts.

Work with one piece of dough at a time. Spread the dough on a long thin stick on the table using the palms of your hands. The objective is a stick about 50 centimeters long. If it contracts again, let it rest to one side, roll another piece of dough, and return to the previous cane.

4 Lift the ends of the cane toward the top of the work surface and crush them. Crush them once more to make a knot.

5 Then fold the knot down through the bottom loop to form the pretzel shape.

6 Place the pretzel on a tray lined with baking paper and continue assembling the rest of the pretzels. When all pretzels have their shape, cover them tightly and set aside for 20-30 minutes.

Preheat oven to 230°C.

7 When the pretzels are beginning to look swollen, pour 8 cups of water into a large pot and place in the cooker over high heat. Make sure the pot has high sides because the water foam doubles its volume by adding baking soda.

Bring the water to a boil, add the baking soda and the syrup or brown sugar. The baking soda will cause the water foam to reach the edges of the pot. Stir to dissolve baking soda and sugar. Reduce heat to medium.

Put 2 or 3 pretzels in the water – as many as can not be pinched.

Cook over low heat for 30 seconds, then use a skimmer to flip the pretzels. Simmer for another 30 seconds, then remove the pretzels from the water and place them on the baking sheet. In the water bath, the pretzels swell and take on a wrinkled, pasty appearance. Repeat with remaining pretzels.

Referring to Fig.

Once all the pretzels have been submerged in the water bath, brush them with the egg and water mixture, and sprinkle with salt. Bake the pretzels until they are dark brown and bright, 12 to 15 minutes.

Referring to Fig.

Transfer the freshly made homemade pretzels to a rack to cool and let stand until they are cool enough. Pretzels are best when eaten fresh and lukewarm.

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