This German Pretzel recipe ("Brezel")is among the easiest I've found. Crispy on the outside, yet soft on the inside.
Make it 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!
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.
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!
And so, my quest for the perfect recipe for pretzels. I even realized that making pretzels, although it takes a bit of patience, really is easy.
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German Pretzel Recipe
"Just like Oma's"
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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Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!
Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.
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