Uwe Rudnick's Bavarian Pretzels


by GMT


Posted on September 15, 2010 at 3:03 PM

Updated Wednesday, Sep 15 at 3:03 PM

Bavarian Pretzels

1 pound High Gluten Flour
3T Brown Sugar
3T Instant Dry Yeast
10oz Warm Water
1t Salt
10oz Water
3T Baking Soda
Combine all dry ingredients except for baking soda.
Mix together until all ingredients are incorporated.
On flat surface place flour down and make a well in the center. Slowly add the warm water to the well in the flour. Start to mix into dough. Work from the inside out slowly incorporating flour and water. When combined the mixture will be a crumbly texture. Form a ball shape and begin to knead the dough. For 3 minutes. Form a ball shape and cover with plastic wrap and rest for 6 minutes.
After dough has rested cut into four pieces. Start to roll into long stands about one inch thick. Twist into classic pretzel shape. Set aside pretzels. Combine baking soda and remaining water together. Dip pretzel in water and place on greased cookie sheet. Top your pretzel with what ever you like. Some suggestions for toppings are salt, powder parmesan cheese and cinnamon sugar.
Place in a 450 degree oven for approximately 15 minutes or until golden brown. Let cool for 5 minutes and enjoy your pretzel.