Soft pretzels (Brezeln) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 194) by Luisa Weiss

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SenseiHeidi on January 17, 2021

    These ARE Bavarian pretzels! Not too much work, mostly unattended time. I used bread flour and instant yeast. Kneaded 8 min in Kitchenaid stand mixer on low, then 1 min by hand on lightly floured counter. This was a very stiff dough. I also greased my baking sheets before they went into the oven. It is worth it to search out the food grade lye and pretzel salt. Second time I made them with AP flour - they came out a little crispy for my taste. Will definitely use bread flour from now on.

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