These “Salzbrezeln” (salted pretzels) are fun to make-together any time of the year, but are particularly necessary at our house around Oktoberfest. They can be tricky to roll out, but even the youngest pretzel-makers say they’re worth it in the end. Enjoy with your favorite seasonal beer – root beer for the kiddos – and get ready for pumpkins, colorful falling leaves, cooler temperatures and all the glory that autumn brings!
Ingredients for Salzbrezeln
- 1 package (1/4 oz.) fast rising yeast
- 1 1/4 C.warm, filtered water
- 3.5 C (500 grams) flour
- 1.5 t. salt
- egg glaze (1 egg beaten with 1 T. cold water)
- coarse sea salt
- 2 – 3 T. melted butter
Instructions
STEP 1
Sprinkle the yeast into 1/2 C. of the warm, filtered water and leave for 5 minutes. Mix the flour and salt in large bowl (electric mixer bowl if you are going to use the mixer for kneading) and make a well in the middle. Stir the yeast in the water to dissolve then pour into the well.
STEP 2
Using a wooden spoon, gently draw enough of the flour into the yeast and water mixture to form a soft paste. Cover with a dish towel and let “sponge” until the top is bubbly and risen, about 20 minutes.
STEP 3
Mix the sponge into the flour and continue to stir adding enough more of the water to make a stiff, sticky dough. Knead on a floured surface or with your electric mixer, using the dough hook, for 10 minutes to form a smooth, elastic dough.
STEP 4
Place dough in a lightly oiled bowl, cover with a dish towel and let rise until double in size. (About 1.5 to 2 hours.) Punch down the dough and let it rest for 10 minutes.
STEP 5
Weigh your dough, then divide into 12 even balls. Roll each ball into an oval. Leaving a thick bump in the middle, roll each end into a long, skinny strip. To shape, lift the two end strips, twist them around each other once, then fasten them on either side of the bump. Use a dab of cold water to encourage them to stick if necessary.
STEP 6
Place pretzels on a lightly floured surface or silpat and cookie sheet, cover with a dish towel and let proof until doubled, about 45 minutes.
STEP 7
Brush each pretzel with egg wash and sprinkle with coarse sea salt. Bake in preheated 425° oven for 15 – 20 minutes or until golden. Brush with melted butter and cool on a wire rack.
Serve with your favorite mustard or – our favorite – fonduta cheese dip.
