The Real Recipe for German Pretzels

A delicious unsweetened snack for children, an original aperitif, a savory breakfast or simply accompanied by soup in the evening... the pretzel has more than one trick up its sleeve!

For about 8 large pretzels:

15 cm of warm milk + 15 cl of warm water + 20g of baker's yeast + 500g of flour + 30g of butter + 2L of water + 65g of sodium bicarbonate

• Preheat the oven to 200°
• Mix 15 cl of lukewarm milk and 15 cl of lukewarm water, add 20g of baker's yeast
• In a mixing bowl, mix 30g of softened butter, 500g of flour, and the milk/water/yeast mixture.
• Knead until you obtain a ball of dough which you leave to rise in the mixing bowl, under a tea towel, for around 1 hour.
• Degas the dough and form 8 pieces, which you give the shape of a traditional pretzel.
• If you have a little time, spend the 30 minutes in the freezer, but this step can be skipped.
• Boil 2L of boiling water with 65g of sodium bicarbonate, and dip the pretzels in this mixture.
• Take them out as soon as they rise to the surface of the water and dry them gently.
• Bake them for about 15 minutes in an oven preheated to 200°! It's ready!

Enjoy!

Be careful, pretzels are best straight out of the oven! If you want to keep them, the best thing to do is to freeze the dough!