Bavarian Pretzels

Published: Jul 15, 2012 · Modified: Feb 5, 2021 by HWC Magazine · 88 Comments

Chewy Bavarian Pretzels hot out of the oven with flaky sea salt and a mustard dipping is the perfect appetizer for a crowd.

Why you are going to love Bavarian Pretzels

Crispy crust

Chewy interior

Hot and Toasty

Savory Comfort Food

Hearty

Great for Tailgaiting

Crowd pleasing Party Food

One Year Blogiversary with Bavarian Pretzels

One year ago, I brought home my new baby girl. She was so sweet and innocent. I enjoyed looking over her and choosing her name, picking out her design, and meeting other more experienced mama's and other new mama's just like myself. My new baby girl was "Healthy World Cuisine".

Healthy World Cuisine was born out of a necessity so that I could feed and keep track of all the unique international dishes that even teenagers can enjoy. Since the birth of Healthy World Cuisine, my youngest teenager has grown a foot and usually eats 2 or 3 dinners day. My eldest teenager likes to bring home his best 7 or 8 hungry buddies home for family dinners. In a nutshell, I get lots of practice perfecting my skills of creating international dishes that even teenagers will enjoy while living abroad.

Special Thank you to our Readers

Healthy World Cuisine would not be Healthy World Cuisine without all of you. A big thanks to everyone for all your support. Whether you are a silent supportive reader, dedicated commenter and foodie friend, or just passing by looking for a delicious recipe, your support it means a great deal to me. To Mr. Anonymous and to my hungry teenagers boys thanks for being patient and tolerating eating cold food so mom can take a picture before it hits the website. To all of my foodie friends that I have come to know well and that I can't picture life without them this recipe is for you.

One of my very first visitors and dear foodie friend was Sibella from Baking with Sibella. Sibella is a fantastic baker and every day I tell her she should open up a bakery shop. She has not yet and maybe that is a good thing so she has the extra time to share with us her wonderful yummy creations. If that was not enough, she is also a talented artist. You should check out her sinful food pictures, my teenagers every day say they are packing their bags and moving to Sibella's house. If you have not visited Sibella's website please drop by and send hellos and enjoy those culinary baking masterpieces.

One of my teenage boys favorite activities is to lean over my shoulder while I am reading everyone's yummy recipes and put in their food requests. My teenagers make hundreds of food requests each week (heck every hour) but there was one in particular that after they saw 5 months ago and have not stopped nagging me since. Finally, we caved in and made homemade Bavarian Pretzels.

Come Join the Bavarian Pretzel Party

Everyone is invited to the party this weekend. I am having a little gathering at my house and we are going to be making Sibellas' homemade pretzels and toasting a little champagne to celebrate Healthy World Cuisine's 1st year blogiversary. I hope to see you this weekend but if you can't make it, please at least read along for this Bavarian pretzel recipe that is chewy, salty and fantastic hot from the oven.

Bavarian Pretzels

Recipe from Baking Sibella (A special big thanks to Sibella!!!)

http://bakingwithsibella.com/2012/02/11/pretzels-remembering-southern-germany/

3 ¾ cup (500 g) bread flour (used King Arthur)
1 packet of yeast (Sibella used fresh yeast but I could not find that in HK)
½ teaspoon salt
3 ½ tablespoon (50 g) butter (room temperature)
1 cup (250 ml) warm milk
3 quarts (3 liter) boiling water
5 tablespoon baking soda
Egg yolk with a little water (BAM addition)
coarse salt for garnish

Preparation:

Step1: Sift the flour mixed with salt into a bowl and make a small hole in the middle. Thinly slice butter and place around the hole.

Step 2: Dissolve the fresh yeast in the warm milk and start pouring into the flour, mixing at the same time.

Step 3: Knead the dough by hand for at least 5 minutes. Dough will be quite firm and smooth and not sticky at all. Form a dough ball and let it rest covered for about 30 minutes. ( I covered my dough for one hour until my dough doubled)

Step 4: Place the dough on a work surface and cut into 10 equal pieces. Form the pretzels or rolls. (I shaped mine into Letters- BAM)

Step 5: Butter the baking pan. (Do not use parchment paper!)

Step 6: Boil the water and add the baking soda. Adding soda to the boiling water will make quite a reaction, so be careful!!! Let the water simmer and place each pretzel in the solution for about 30 seconds.

Step 7: Take out pretzels with a skimmer spoon and place them onto a well buttered baking pan.

Step 8: With a sharp knife or a razor cut the small slit on a top of each pretzel or a small cross on each roll. (I skipped this step by accident and still all came out well)

Step 9: Brush each pretzel with a little beaten egg yolk and Sprinkle with coarse salt.

Step 9: Bake at 395 F (200 C) until golden brown. (I baked mine about 12- 14 minutes)

Step 10: Serve hot with butter and this is traditional. My boys love to dip in mustard or plain or anything your little heart desires. (If you have extra, you can put in a tupperware for a day or so and then re-bake for 5-10 minutes just to reheat before eating)

Step 11: Enjoy your delicious Bavarian Pretzels with a little hot butter, mustard or even a little cheese sauce.

More Tail Gaiting party food appetizer ideas

Pressure Cooker BBQ Ribs

Firecracker Grilled Shrimp

How to Make Bruschetta Bread

Beef Empanadas

Super Easy Baked Wing Dings

Whole Wheat Herb Focaccia Bread

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