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I was raised in the US in a very Germanic area. At the sporting events and carnivals and such they always had hot soft pretzels. You can never get enough sea salt on them! Perfect for the bite/drink combo to help the brew disappear before your eyes

I have tried many a recipe from the net to match what these pretzels taste like but this is as close as I ever got!

This Soft pretzel recipe the dough can be made in a bread machine but is not required.



Soft Pretzels

1 1/4 cups water
3 1/2 cups bread mix
1 tsp salt
1 egg yolk
1 Tbsps oil
1 tsp lemon juice
2 Tbsps sugar
1/8 tsp white pepper
1 Tbsps active dry yeast

Glaze
1 egg white
1 Tbsp water

Toppings
kosher salt or sesame seeds

Place ingredients in bread pan in order recommended by manufacturer.
Use dough setting. When setting is complete, remove dough from
bread pan.

-OR- kneed dough until your arms feel like gummy worms. leave to rise for about an hour.

Punch down and on a lightly floured surface cut the dough into 16
equal pieces. Roll each piece of dough into a rope about 16" long.
Shape each rope into a pretzel. (Cross the ends of the rope to
make a loop; twist the crossed ends once and fold across the loop.)

Brush with combined egg white and water. Press face down into a bed of sea salt crystals. Place the pretzels on a greased baking sheet 1 1/2" apart. Bake in preheated 180 degree (C) oven for 15 to 20 minutes
or until gold brown.

If your really game they do turn out better if you boil them before you bake them

Forgot to mention serving

I usually serve them with a good lager or pilsner and hot english mustard or horseradish sauce. They can also be done with cinnamon sugar in place of the salt for a sweet treat to go with a darker creamier doppelbock or stout.

Looks great, I'll make this tommorrow. Might try sprinkling some with salt and carraway seeds for an ultra-Germanic bread flavour.

Have had them with seasame seeds but never carraway, let me know how you go!

I actually wanted to try these a few months back (i have a similar background to your kevinlis) and was really pleasantly surprised by the results... found several recipes on the net.

The one i used is different to yours, not that yours wouldn't work out ... one point in mine that I never would have thought of, but seemed to get the exterior just right, was to boil them (as you say at the end) but not just in water, but a baking soda/water solution before baking.

Now just to find a clone recipe for a can of Old Milwaukee!! ':lol:'':shock:'

Its not so much da heat as it is da garsh darned humidity ya know? But Old Milwaukee!?!? Dat aint a drink in da worst of dem, dont ya know dare eh?

Seriously though if you wanted Schlitz or of course (god rest his soul) Kingsbury then I would be with ya

Actually I seem to remember granny boiling them in a bicarb solution when I was a kid. Do you have a ratio of soda to water?

wow, sadsadgd is very supportive........kill him!!!!

WSC wrote:wow, sadsadgd is very supportive........kill him!!!!

Gone.

But thanks for bringing the post back to life! I've been looking for a recipe!