How to Cook Perfect Authentic German Pretzels

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Before you jump to Authentic German Pretzels recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Most of us have been trained to believe that comfort foods are terrible and should be avoided. At times, if the comfort food is candy or another junk food, this is true. Otherwise, comfort foods could be extremely nourishing and good for you. Some foods honestly do boost your mood when you eat them. When you are feeling a little down and are needing an emotional boost, try some of these.

Some grains are truly excellent for driving away bad moods. Quinoa, barley, teff, millet, etc are all wonderful for helping you feel happier. These foods fill you up better and that can help you with your moods as well. Feeling hungry can really make you feel awful! The reason these grains elevate your mood is that they are easy for your body to digest. These foods are easier to digest than others which helps promote a rise in your blood glucose which in turn brings up your mood to a happier place.

Now you can see that junk food isn't necessarily what you need to eat when you are wanting to help your moods get better. Try these hints instead!

We hope you got insight from reading it, now let's go back to authentic german pretzels recipe. To cook authentic german pretzels you need 11 ingredients and 19 steps. Here is how you do that.

The ingredients needed to make Authentic German Pretzels:

1. Use 200 grams of Bread flour (German grade Type 550).
2. Use 4 grams of Salt.
3. Provide 10 grams of Sugar.
4. Prepare 94 grams of Water.
5. Provide 6 grams of Fresh yeast (or instant dry yeast).
6. Use 14 grams of Fat (or shortening or unsalted butter).
7. Get of Baking soda water.
8. Provide 700 ml of Water.
9. Get 2 tbsp of Bicarbonate of soda (baking soda).
10. Provide of For the topping.
11. Prepare 1 of as much (to taste) Rock salt.

Steps to make Authentic German Pretzels:

1. In a large bowl, dissolve the dry yeast in lukewarm water, and add the salt and sugar and mix well..
2. Add the bread flour all at once, add the fat, then mix until no longer floury..
3. Once the dough comes together, place it on a work surface and knead well for about 10 minutes while leaning your weight into the dough, kneading until the surface becomes glossy..
4. Roll into a ball, place it in a bowl, cover with plastic wrap, and let sit for 20 minutes at room temperature (first proofing)..
5. Divide the dough into 6 even pieces, then roll them into balls..
6. Cover in plastic wrap and let rest for 20 minutes. (If the air is dry, place a damp towel over them.).
7. With the sealed edge on top, flatten each ball into a 12 cm circle either with your palm or a rolling pin..
8. Tightly roll each piece into a stick, making sure not to incorporate any air. (Cover in plastic wrap to prevent them from drying out.).
9. Starting with the first rolled stick, use both hands to roll the stick into a 55-60 cm long strand..
10. The strands should be thick in the center, and become narrow toward the last 10 cm on each end. Twist the ends around once..
11. Affix the ends to the circular portion as shown to make the classic shape of a pretzel. If the dough doesn't stick, use a bit of water..
12. Cut parchment paper into 12 x 12 cm sheets, place them on a baking tray, and lay the shaped dough on top. Cover in plastic wrap,and let sit for 20 minutes at room temperature for a second proofing..
13. Dissolve the baking soda in 700 ml of water, bring it to a boil, turn off the heat, then dunk the shaped dough (still attached to the paper) in the baking soda water for about 15 seconds..
14. From time to time, stir up the baking soda water to keep it uniform..
15. Remove the parchment paper first, then, using a ladle strainer or similar utensil, remove the pretzels, and place them on a baking tray lined with parchment paper..
16. Adjust the shapes, set aside for several minutes until the surface dries, then, using a razor or knife, slash along the edge where they have split from rising..
17. Sprinkle rock salt along the slashed edge, then bake for 17 minutes in an oven preheated to 200°C (until golden brown)..
18. The shapes of the pretzels sold in Germany vary according to the region they are made. The one on the left shows the Swabian-style of a narrow twisted portion with small loops..
19. The pretzel in the center is the Bayern style. They do not slash them. The pretzel on the right is the Baden style, where the twisted portion is also thick. The loops are about the same size as the remaining hole..

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