Name: Pretzel
Yield: 8
Cuisine: Germany
Ingredients: 4 cups (500 g) all-purpose flour; 1 1/2 tsp instant yeast; 2 tsp sugar; 1 1/2 tsp salt; 1 1/4 cups (300 ml) warm water; 2 tbsp soft butter; 1/2 cup baking soda for the bath, in 8 cups (2 L) water; Coarse salt; 1 egg yolk beaten with 1 tbsp water

Where it comes from

The knotted pretzel is deeply tied to bakeries in Bavaria and southern Germany. Its dark shine comes from a quick dip in baking-soda solution before the loaves go into the oven.

Explore the cuisine of Germany.

Recipe

Make Pretzel at home

Serves 8Time 2 hours

Ingredients

4 cups (500 g) all-purpose flour
1 1/2 tsp instant yeast
2 tsp sugar
1 1/2 tsp salt
1 1/4 cups (300 ml) warm water
2 tbsp soft butter
1/2 cup baking soda for the bath, in 8 cups (2 L) water
Coarse salt
1 egg yolk beaten with 1 tbsp water

How it's made

Mix flour, yeast, sugar, salt, water and butter; knead 8 minutes until smooth.
Cover and let rise 1 hour until doubled.
Divide into 8 pieces and roll each into a 24-inch (60 cm) rope, thicker in the middle.
Form into a U, cross the ends twice and press onto the bottom curve to make the knot.
Boil the baking soda water; poach each pretzel 30 seconds per side.
Place on a lined tray, brush with egg yolk, and sprinkle with salt.
Bake at 425 F (220 C) for 12 to 15 minutes until deep mahogany.