• Erik Hassy

German Pretzels

Always a favorite around Octoberfest, these pretzels are great anytime. The kids are not ones that like salt on their pretzels which is why the ones you see pictures are salt-less. The being said, I will leave the choice of whether or not to put salt on your pretzels up to you.


1 cup warm water

3 tbs sugar

1 package or 2 tsp active dry yeast

3 to 3.5 cups of flour, plus some extra for when you knead the dough

2 tbs baking soda

Seat salt (optional)


1: Take warn water and pour into large mixing bowl along with sugar and yeast. Let it stand for 3-5 min or until you see the yeast start to foam.

2: Beat in 2 cups of flour until smooth. Then , while using a dough hook, beat in the remaining flour. Knead on a slightly floured board and places in a lightly oiled bowl. Turn to coat both sides with oil, Cover the bowl with a damp cloth and put in a warm spot. Let it rise for 30 min.

3: Next divide the dough into 6 pieces and roll into 15 inch long pieces . Twist into a pretzel shape and let rise for 15 min.

4: Bring a large pot of water to a boil. Stir in the baking soda. Next preheat oven to 450F degrees. Grease a large baking sheet and sprinkle in some salt. Drop a few pretzels at a time in the boiling water, cooking for about 15 seconds on each side. Use a slotted spoon to remove and place on the baking sheet. Sprinkle on additional salt (optional) and bake for 10 min until brown . Take out and serve.

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