Fresh pretzls are simply delicious. As a snack when you are out and about and grab one at the bakery stand in town. Best if still warm. I used to get them at school at recess when I was little for 50 Pfennig and they truly were the best in town. Everyt time we went back home my kids are getting hooked on "Brezeln". Add a little butter on top and it's a whole meal. Or get the Laugenbroetchen (rolls) with cheese or a little bit of deli.
We found German bakeries here in Texas, too, but of course everything there is so much more pricey and the Pretzls are almost always already gone if you are not really early.
Two years ago I started trying to think about making my own. I planned on, but time passed until finally last week. I came upon a recipe and just made them. I didn't take the time to roll them all out into pretzls, Bella made a few. I simple made sticks and little and bigger rolls. Pretzl bites. The first batch got rolled into sugar cinnamon as a sweet treat - yes - we americanized - onces. They were gone within minutes. A few we shared.
•1 1/2 c warm water•1 Tbsp sugar
•1 package active dry yeast
•4 1/2 c All Purpose flour
•2 tsp salt
•2 ounces unsalted butter, melted
•10 c water
•2/3 c baking soda
•1 large egg yolk beaten with 1 Tbsp water
Mix the warm water, sugar and yeast in a bowl. Let stand for five minutes until it foams.
Add flour, salt, melted butter and mix and knead it well.
Cover with plastic foil, and let it rise for an hour. I use a big plastic bowl with tight lid.
Heat the water with baking soda. Bring it to a boil.
In between form your pretzels, rolls, .... out of the dough.
Add them in small portion to the baking soda bath for 30 seconds. Tale them out with a slotted spoon or spatula. Place it on a cookie sheet covered with parchment paper.
Brush the egg yolk mix and add your toppings, salt for example.
Bake them for 10 to 15 minutes depending of size at 450 degrees.
If your want to add cinnamn and sugar you can brush melted butter on them after baking and roll them in cinnamon sugar.
Yesterday we made more and extras for the freezer. O am trying to see how to get them freezer ready the easiest way. One batch I just prepped and added to the baking soda bath plus egg wash on top ready for the freezer. The second batch I baked for half of the baking time, let it cool and then they were freezer ready.
In the morning after heating up the oven I put them in for the 8 minutes and voila we had fresh rolls for breakfast. Freezer batch #2 works well. #1 still needs testing.