Indulge in the irresistible allure of Germany's culinary heritage with our meticulously handcrafted pretzels (Brezeln). Each bite delivers a symphony of flavors, blending the rich tradition of Bavarian baking with a contemporary twist. Our artisans meticulously shape each pretzel, achieving the perfect balance of crunchy exterior and soft, doughy interior. Whether enjoyed alone as a satisfying snack or paired with your favorite mustard or cheese, our German pretzels promise a taste journey like no other. Elevate your snacking experience with the timeless charm of our Brezeln, bringing the essence of Germany straight to your palate.

Here's a traditional recipe for making German pretzels (Brezeln) at home:

Ingredients:

• 4 cups (500g) all-purpose flour
• 1 and 1/2 cups (360ml) warm water
• 1 packet (2 and 1/4 teaspoons) active dry yeast
• 2 tablespoons brown sugar
• 2 tablespoons unsalted butter, melted
• 1 and 1/2 teaspoons salt
• Coarse sea salt for topping
• Baking soda bath (water mixed with baking soda) for boiling

Instructions:

1- Activate the yeast: In a small bowl, combine warm water (about 110°F or 45°C) with the brown sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy.

2- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and melted butter. Stir until a dough forms.

3- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer fitted with a dough hook attachment and knead for about 5-7 minutes.

4- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour or until doubled in size.

5- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

6- Punch down the risen dough and divide it into 12 equal-sized pieces. Roll each piece into a rope, about 20-22 inches long, and shape them into pretzels by forming a U shape, crossing the ends over each other, and twisting them once. Press the ends into the bottom of the U to form the classic pretzel shape.

7- Prepare the baking soda bath: In a large pot, bring water to a boil and add about 1/4 cup of baking soda. Carefully drop each pretzel into the boiling water bath for about 30 seconds, flipping them once. Remove them with a slotted spoon and place them on the prepared baking sheet.

8- Sprinkle the pretzels with coarse sea salt while they're still wet from the baking soda bath.

9- Bake the pretzels in the preheated oven for about 12-15 minutes or until they are golden brown and have a slightly crisp crust.

10- Allow the pretzels to cool on a wire rack before serving. Enjoy them warm with your favorite mustard or cheese dip. Guten Appetit!

Nutritional Values:

Here are approximate nutritional values for the ingredients used in the traditional German pretzel recipe:

All-purpose flour (4 cups / 500g):

• Calories: 1760 kcal
• Carbohydrates: 368g
• Protein: 52g
• Fat: 4g
• Fiber: 16g

benefits:Provides carbohydrates for energy, protein for muscle repair and growth, and fiber for digestive health.

Warm water (1.5 cups / 360ml):

• Calories: 0 kcal
• Carbohydrates: 0g
• Protein: 0g
• Fat: 0g

benefits:Essential for activating the yeast and forming gluten strands in the dough.

Active dry yeast (1 packet / 2.25 teaspoons):

• Calories: 23 kcal
• Carbohydrates: 3g
• Protein: 3g
• Fat: 0g
• Fiber: 3g

benefits:Acts as a leavening agent, helping the dough to rise and create a light, airy texture in the pretzels.

Brown sugar (2 tablespoons):

• Calories: 104 kcal
• Carbohydrates: 27g
• Protein: 0g
• Fat: 0g

benefits:Adds sweetness and helps to activate the yeast by providing food for fermentation.

Unsalted butter (2 tablespoons):

• Calories: 204 kcal
• Carbohydrates: 0g
• Protein: 0g
• Fat: 23g

benefits:Adds richness and flavor to the pretzels while also contributing to their texture and structure.

Salt (1.5 teaspoons):

• Calories: 0 kcal
• Carbohydrates: 0g
• Protein: 0g
• Fat: 0g

benefits:Enhances the flavor of the pretzels and helps to strengthen the gluten in the dough, improving its structure.

Coarse sea salt for topping:

• Nutritional values negligible as it is used for topping in small amounts.

benefits:Adds a crunchy texture and enhances the flavor of the pretzels.

Baking soda:

• Nutritional values negligible as it is used for the baking soda bath in small amounts.

benefits:Used in the boiling water bath to help the pretzels develop their characteristic brown color and chewy texture.

These values are approximate and may vary based on specific brands and variations in ingredients.