Use all all-purpose if you prefer. Barbara, Your email address will not be published. Small thing but wanted you to know about the discrepancy. Take a dough portion and shape it into a string, where the center is significly thicker than the ends. So i wanted to thank you so much for sharing them because, at least in this case, my family can taste a bit of his history. Don’t add too much flour or the pretzels will be tough! It would be a great help for this novice. Der Teig geht gerade, und wir freuen uns schon sehr auf die Brezeln nachher. When it didn’t, it usually involved “going for a ride” after Sunday dinner (a concept many folks today have never heard of — right up there with “rotary” phones, manual typewriters, mimeograph machines, and those little front side “vent windows” in cars). N. I don’t know any hard pretzels or recipes, we like our pretzels fresh and fluffy in Germany. * Beer. 15 minutes is too much, your dough is over kneaded if it looks shiny. How many grams would a pouch of Yeast contain? https://www.quick-german-recipes.com/bread-machine-pretzels.html So I found this recipe that I made yesterday. great recipe. Baking pretzels was not a success for me in the first place. Saturday nights though, were more often designated the night to “go shopping”. 4 cups all-purpose flour ▢ Thanks for helping me! 3 tbsp butter ▢ I am amazed by how good these Pretzels are. BTW, loved your Rouladen recipe, so very close to ours and I can’t wait to make it again. Next time we might leave the dough in the water/soda bath a few seconds longer for a bit darker crust. The difference between the two flours isn’t all that big and the pretzels – other than a loaf of bread – don’t really need a gluten boost from bread flour. Soft pretzels are not difficult to make. Mix and knead to make a supple, elastic dough. In most other countries, fresh yeast is not available, so I mostly call for dry yeast but if you can get fresh yeast, always prefer it over the other, it is simply better. German-style old-fashioned soft pretzel; golden brown and delicious with an outer, salted crust and soft interior. Thank you so much for sharing your steps and also the video :) Will definitely make these again. 2 pkgs active dry yeast 4 1/2 teaspoons ▢ Let rise at a warm place until it has doubled in size (probably about 50 minutes to 1 hour). Check your inbox or spam folder now to confirm your subscription. Pour the water/butter liquid into the flour mixture and mix it quickly. (30 seconds on each side.) it is hard to find quality bread and pastries here in Ohio. Remove to a clean cotton kitchen towel or paper towel for a minute to drain. Greetings from Texas to London! Required fields are marked *. N. Gruess Dich, Barbara – greetings from northwest British Columbia! Here is how to do it and if you follow all steps, you will have fresh, warm German Pretzels like in Munich in no time! 2 1/4 teaspoons instant or active dry yeast (1 packet), 1 1/2 Tablespoons light brown sugar, packed, 4 to 4 1/4 cups flour or as needed. Moving to the US, I was very relieved when I found out that I can still buy pretzels and that there are even little stores in the malls that basically don’t sell much else than that. I am from Germany and I am spoiled by the quality and taste of German bread. Take the ends of the string in each hand and lift it up. Make sure to roll out the dough to a length of at least 24 inches; any shorter and you cannot shape and twist the pretzel … (NOTE: humidity, the brand flour, and accurate/inaccurate measurements all affect the amount of flour needed. These are great plain with a bit of pretzel salt or coated with cinnamon and sugar. One after another, put the pretzels into the simmering soda water for 5 to 10 seconds. These pretzels are a bit sweeter than other types and are buttery. Love, In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high … Punch down to deflate and cut into 8 equal portions. We piled into the big boat of a Buick waiting patiently for us in our driveway; Pop at the helm, Mom at his side, and me nestled between Nana and Pappy on the rear bench seat and off we went to explore the back roads through farmland and coal country. Thanks again. Ok, I guess we’re all set. If so, please can you tell me how to make hard pretzels at home? In a mixing bowl, combine the warm water, the yeast and the Barley malt syrup. I’m from Venezuela and i’ve always being so in love with German Culture, specially with the food, it is so delicious. Can you shape the pretzels and then freeze them and bake them later? Sprinkle the YEAST on top and stir, then set aside. I am assuming that your dough doesn’t have enough elasticity. In Germany, we don’t have different kinds of fry yeast and from my research, it seems that they are all the same here, too. Submerge each pretzel for 10 seconds, then transfer to a clean towel and pat dry. These pretzel mixes help you create iconic Pennsylvania Dutch Amish-style pretzels. https://cookpad.com/us/recipes/324645-german-lye-pretzels-laugenbrezel Kathi German Pretzel Mix, 14.6 oz. Your email address will not be published. 4. Boil each pretzel for 1 minute total, flipping halfway. Pour about half a cup of the lukewarm WATER into a small bowl and add the SUGAR. Of course… If the dough becomes thinner in consistency and also shiny, it’s over kneaded. In the tiny Bavarian town of Dachsbach, Arnd Erbel bakes pretzels and pretzel breads the old-fashioned way On our rotation was Miracle Mart (which became “King’s”) on the outskirts of Minersville (PA). You should have delicious pretzels if you stick to my measurements and instructions. 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