Traditional German Pretzels Recipe
Giant pretzels, soft, tender, chewy! Great Oktoberfest recipe
Organic Barley Malt
Active Dry Yeast
Unbleached All-purpose Flour
ACTIVATE THE YEAST
In a large batter bowl, stir together syrup, yeast, and 1½ cups warm water, and let sit until foamy, about 10 minutes.
Mix In the
Add butter, flour, and sea salt to the yeast mixture, stirring until dough forms.
Shape the Bavarian Soft Pretzels
After they are shaped, cover with damp paper towels or tea towel and set aside to rest and rise for 20 minutes.
Baking Soda Water gives the Golden Brown Color!
More Salt, Please!
The flaky salt sitting proudly on top could be
the best part of eating
a fresh pretzel!
More OCTOBER FEST Recipes
best beer and cheese soup
air fryer pretzel bites