Celebrating Oktoberfest: Buttery Homemade Pretzel Recipe

September 20, 2006 | Posted by Allison as Bread Recipe at 9:13 am | (1) Comment »

We’ve been celebrating Oktoberfest since 1810 when Prince Ludwig had a spectacular wedding and we haven’t stopped yet. Merrymaking & thirsty hordes of folks descend upon Munich to celebrate this festival that runs from September 16th to October 3rd, German Unity Day.

So let’s celebrate this old wedding holiday right. Enjoy this Buttery Homemade Pretzel Recipe, you’ll never go back to the ballgame again.

Ingredients:

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

What’s Next:

In a small bowl- dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

In a large bowl- mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 450 F or 230 C.

In a large bowl- dissolve baking soda in hot water.

When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.

Bake in preheated oven for 8 minutes, until browned.

Eat well & Munich often!

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