This German Pretzel recipe, aka Brezel, is among the easiest I've found. Crispy on the outside, yet soft on the inside. Make them either with just white flour, or do as I do, and mix a bit of whole wheat in. Having made this for the first time, and altering the recipe to make it easy, I have to admit, I'm hooked!
Usually, making pretzels involves dunking into a lye solution. This one's easier. Make these German pretzels by dunking into baking soda solution. Easier. Safer. Just as delicious!
The only pretzels I knew over here in Canada are the small little hard, salty things one buys in bags as snack foods.
They're alright, but I always wondered what people saw in them. When I saw them for sale, large and bread-like, I just never bothered with them.
And so, my quest for the perfect German recipe for pretzels. I even realized that making pretzels, although it takes a bit of patience, really is easy.
That is, until my recent trip to Germany. Accidentally, I had a "laugen" roll. It looked very similar to the soft pretzels, only it was a round roll with cuts in the top and sprinkled with coarse salt. After that, I indulged in German pretzels!
Oh my, delicious!
Here's a recipe sent in by a Bavarian baker's son. Andy continues with his dad's tradition of making these Laugen Brezen with a lye dip. Check it out here.
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German Pretzel Recipe
Recommended by Chef Glenn
"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
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