Laugenbretzeln

I have tried countless Pretzel recipes over the years. When I say countless, I mean countless!

When I was studying Public Health over in Europe, I learned how to make Apfel Strüdel from a chef in Salzburg, Austria. He gave us several other recipes including one for Pretzels! I finally made it and Ryan (who lived in Germany) can vouch that these are the REAL DEAL!

Then I was reminiscing on the scrumptious Pretzel filled with Cream Cheese and Chives, known as Schnittlauch, I had while in Munich, Germany. So we ran across the street from our place to where the wild chives grow, picked some, and made it ourselves!

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LAUGENBRETZELN

makes 8 small pretzels, or 4 large pretzels

INGREDIENTS:

• 4 cups Flour

• 4 tsp. Yeast

• 1 tsp. Sugar

• 1 1/2 cup Milk, lukewarm

• 4 tsp. Salt

• 6 cups Water

• 1 Tbsp. Baking Soda

DIRECTIONS:

1. Mix flour, yeast, sugar, and salt. Add milk and mix.

2. Knead to make a ball of dough.

3. Cover and let rest for 1 hour or until dough has doubled in size.

4. Sprinkle Flour on work surface and knead for 1 minute.

5. Cut dough into 8 pieces and roll each piece into a foot and a half long rope.

6. Take each piece of dough and form a pretzel. Make a U shape, twist, twice, then fold the twist over, down into a pretzel shape.

7. In the meantime, boil the water and baking soda in a pan.

8. Place each pretzel into boiling solution for 20-30 seconds.

9. Using a slotted spoon, take the pretzel out and allow to drip excess liquid.

10. Place on greased baking tray and sprinkle with course salt, sesame seeds, cheese, etc.

11. Bake for 15-20 mins at 390°F

12. Brush a cold stick of butter, or melted butter on top after baking if desired.