German Soft Pretzel

Pretzels, Beer Steins & German Beer have become iconic symbols of a good German celebration or party. But did you know that the first recipe come from Italy? A common story for the origin of pretzels is that they were created by a monk around 610 in Italy. According to one source, the monk would bake dough strips which he would then fold into a shape that resembled a child crossing his arms in prayer “pretiola” (“little rewards”). 

To celebrate the end of October learn with Chef Uli how to cook Soft Pretzels!

INGREDIENTS

makes 8-9 pretzels 

• 500 grams (4 cups) bread flour (all purpose flour will do as well)
• 300 gr (1 1/4 cups) lukewarm milk
• 2 tsp dry yeast
• 1 tsp sea salt.
• 1/2 stick of butter (melt then cool to room temp)
• maldon salt (2 tsp; other course salt will do too)
• baking soda (110 grams or 3.5 oz)

KITCHEN TOOLS 

• Pot for boiling water - like for spaghetti or deep cast iron
• Oven
• Mixing bowl
• Scale
• Mixing spoon
• Slotted spoon
• small knife
• baking sheets
• parchment paper

ABOUT CHEF ULI ELSER

Uli - aka Chef Squaby - was born in Sindelfingen, Germany and moved to California where he was "raised Schwaebisch" - the region in Germany known for Pretzels and other regional dishes. Chef Squaby has been teaching Pretzel making and German Cooking Classes since 2016. Squabisch mainly sells at Farmers Markets, Pop-up events. In addition to selling traditional Pretzels, Squabisch is known for selling over 30 varieties of artisan pretzels!! "Schwaebisch Food with a California Twist".

DISCLOSURES

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