Oktoberfest Pretzels (Germany)
Soft and salty pretzels that are perfect for celebrating the Oktoberfest season. These delicious, chewy snacks are great on their own or served alongside traditional German sausages.
Prep time: 1 hourCook time: 15 minutesServes: 8
Ingredients
4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon salt
1 tablespoon sugar
1 1/4 cups warm water
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tablespoon water
Coarse sea salt, for sprinkling
Instructions
1. In a large mixing bowl, combine flour, yeast, salt, and sugar.
2. Gradually add warm water and mix until a dough forms.
3. Knead the dough on a floured surface for about 8 minutes.
4. Place the dough in a greased bowl, cover, and let rise for 1 hour.
5. Preheat oven to 450°F. Line baking sheets with parchment paper.
6. Divide the dough into 8 pieces and roll each into a 24-inch rope.
7. Shape each rope into a pretzel by forming a U-shape and twisting the ends.
8. Bring 10 cups of water and baking soda to a boil in a large pot.
9. Boil each pretzel for 30 seconds, then place on prepared baking sheets.
10. Brush each pretzel with egg yolk mixture and sprinkle with coarse sea salt.
11. Bake for 12-15 minutes or until deep golden brown.
12. Allow to cool on a wire rack before serving.
Storage
Store pretzels in an airtight container at room temperature for up to 2 days.
Reheating
To reheat, place pretzels in a 300°F oven for 5 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
