ABOUT THE RECIPE
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”).
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)
*makes 8-9 pretzels
pot for boiling water - like for spaghetti or deep cast iron
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
1 Hour before the class starts
Melt butter and allow to cool to room temperature. Warm up milk until lukewarm (between 85-105 degrees F) and add a pinch of yeast - stir briefly. Let sit for 10 minutes.
In a large bowl add flour, butter and milk/yeast and salt. Mix by hand or with a mixer until smooth.
Cover with plastic wrap before continuing. Let rise for 1 hour (or longer).
Shaping & baking
Preheat the oven to 450°F (230°C). Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape. Add baking soda to a large pot of water, and bring it a boil. Boil each pretzel for 30 seconds per side.
Transfer pretzels to a baking sheet, brush with the remaining butter, and sprinkle with maldon salt. Bake for 10-15 minutes, until golden brown.
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