Over the holidays I spent lots and lots of time in the kitchen. One of my favourite things that I baked was there easy bavarian pretzels. They are so soft and chewy!!
Only one problem…they go stale quickly. So you are best to make and eat them all on the same day. Next time I will try freezing my leftovers to see how they turn out. Has anyone else made homemade pretzels before? Did yours go stale as well?
Easy Bavarian Pretzels (adapted from Rachel Ray)
- 1 1/2 cups lukewarm water
- 1 package active dry yeast (2 1/4 teaspoons)
- 4 1/2 cups flour
- 2 tablespoons light brown sugar
- 2 teaspoons table salt
- 1 large egg, separated
- 4 tablespoons unsalted butter, melted
- 2 tablespoons baking soda
- Sesame seeds, for sprinkling
- Preheat the oven to 400°. Line 2 baking sheets with parchment paper. The parchment paper is really important! These guys stick to the pan like no one’s business.In a small bowl, whisk together the water and yeast and let it stand for 5 minutes.
- Using a standing mixer fitted with a dough hook, combine the flour, brown sugar and table salt. Mix in the egg yolk, butter and yeast mixture on low speed until the dough is smooth and elastic, 5 to 7 minutes. Let the dough rest for 5 minutes.
- In a large, shallow baking dish, combine the baking soda with 2 cups warm water. On a work surface, divide the dough into 8 equal pieces. Using your hands, roll out each piece into a rope about 2.5 feet. Dip the dough in the baking soda mixture for 30 seconds. Using the prepared pans as a work surface, shape each rope into a pretzel.
- In a small bowl, beat the egg white with 1 tablespoon water. Brush the pretzels with the egg white mixture. Sprinkle with sesame seeds and bake until deep golden, 12 to 15 minutes.