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!
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:
Mix flour, yeast, sugar, and salt. Add milk and mix.
Knead to make a ball of dough.
Cover and let rest for 1 hour or until dough has doubled in size.
Sprinkle Flour on work surface and knead for 1 minute.
Cut dough into 8 pieces and roll each piece into a foot and a half long rope.
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.
In the meantime, boil the water and baking soda in a pan.
Place each pretzel into boiling solution for 20-30 seconds.
Using a slotted spoon, take the pretzel out and allow to drip excess liquid.
Place on greased baking tray and sprinkle with course salt, sesame seeds, cheese, etc.
Bake for 15-20 mins at 390°F
Brush a cold stick of butter, or melted butter on top after baking if desired.