Ger­man soft pret­zels

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1 pack­age ac­tive dry yeast

1 1/2 cups warm wa­ter

1 tea­spoon salt

1 tea­spoon sugar

4 cups all-pur­pose flour

2 eggs

2 ta­ble­spoons wa­ter

coarse salt

mus­tard for dip­ping (op­tional)


1. Stir and dis­solve yeast in warm wa­ter in a large mix­ing bowl.

2. Stir in salt, sugar, and 2 cups of flour.

3. Beat un­til smooth.

4. Stir in enough of the re­main­ing flour to make dough easy to han­dle.

5. Turn dough onto a lightly floured sur­face.

6. Knead un­til smooth and elas­tic, about 5 min­utes. You may need to re-flour the sur­face to pre­vent the dough from stick­ing.

7. Cut dough into 3 oz pieces and roll into a ball.

8. Al­low to rest for 10 min­utes.

9. Roll out dough into strings.

10. Pick up the dough string ends, make them meet in the mid­dle, over­lap them and twist.

11. At­tach the ends to the dough in a pret­zel shape.

12. Place pret­zel on a bak­ing sheet and al­low to proof un­til pret­zels dou­bles in thick­ness.

13. Whisk the eggs with wa­ter.

14. Brush egg wash on top of pret­zel af­ter they have proofed.

15. Sprin­kle with coarse salt.

16. Put onto bak­ing sheets and bake at 400 de­grees for 10-12 min­utes, un­til golden brown.

17. Dip in pre­pared mus­tard if de­sired.

Have a go at mak­ing th­ese pret­zels for a fun snack, as an al­ter­na­tive to bread for dip­ping in soup or for your next Ok­to­ber­fest cel­e­bra­tion!

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