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german style pretzels?
ive been looking in my recipe books and online.
but i would like to make those soft-style german pretzels that i had at one oktoberfest.
anyone have any clue how to go about this?
thanks!
Are those the ones that you can buy from street vendors in some cities? I like those, too - But sorry, I don't know of any recipes for them.
I'd expect that the recipe was fairly similar to some kind of bread.
I know the recipe that you are talkinga bout. theer are a few different ones. One is a pretzel that uses beer instead of water to make the dough rise. The beer is allowed to go flat.
there are other recipes that prefer to use brewers yeast, there is another that uses a type of flour and yeast that gives the pretzel a beer like flavor.
Its a mary Winecoff recipe for teh flat beer pretzle.
I ahve to go get my daughter from dancing school.. when I get back Ill look up those other recipes.
julie
I know this is not a pretzel recipe but it sounded like a majority of you will like this recipe.
Wisconsin Beer Cheese Soup
12 ounces bock beer
8 slices bacon
1/2 cup onions, diced
1/2 cup carrots, finely chopped
1/2 cup celery, minced
1/4 cup sweet red peppers, minced
1 (10 1/2 ounce) can condensed chicken broth
1/4 cup flour
1 cup half-and-half
2 cups sharp cheddar cheese, shredded
1 tablespoon sugar
salt and pepper
Open beer and let stand while dicing vegetables.
Saute bacon until crisp. Drain and crumble.
In large soup kettle, saute vegetables in two tablespoon of bacon grease until soft. Add chicken broth. Fill chicken can with beer and add to mixture. Bring to a boil, then reduce heat to low.
Pour remaining beer into a small mixing bowl and whisk in flour. Gradually add to broth, stirring constantly, till thick. Add half and half, bacon and cheese. Heat until cheese melts. Stir in sugar. Add salt and pepper to taste
Stuttgart german Pretzel recipe
Ingredients:
2 Tablespoons butter
3 cups flour
1 Tablespoon sugar
1/2 teaspoon salt
1 package Rapid Action Dry Active Yeast
1 cup lukewarm water (110-degrees)
Additional Ingredients:
3 Tablespoons baking soda
1 egg white, beaten (optional)
Course Salt to taste (Sea Salt works best)
Parchment Paper
Using a counter top mixer, mix the butter and flour until evenly mixed (2-3 minutes). Add sugar, salt, yeast and water. Make sure the dough hook is now installed. Mix on high for an additional 2-3 minutes. Knead the dough until it is thoroughly mixed and it loses it's stickiness. Cover and let the dough rest and rise in a warm place for about 20 minutes.
Divide the dough into 6-8 pieces and roll into ropes about 15-20 inches long on a lightly floured surface. Leave the middle part of the rope thicker than the rest of the rope. Twist into a pretzel shape, tucking the end under the bottom of the pretzel and pinching it together. Make sure both ends of the rope of dough are connected in a continuous pattern. Let the twisted dough rest and rise on the parchment paper for about ten minutes.
While the dough rises, heat 1 litre of water in a pan just to the boiling point - it should NOT come to a boil - then add the baking soda and reduce the heat just a smidgen. Gently place the uncooked pretzels into the water with a slotted spoon or spatula, one at a time. Cook for exactly 20 seconds, dunking the pretzel as it sits in the water. Lift from the water, drain and place on a baking sheet lined with the same parchment paper. Brush with beaten egg white (this will give a shine to your pretzel). Sprinkle with Sea Salt (you do not need a lot of salt) and bake in a preheated 475-degree oven for 13 minutes. The pretzels should be a beautiful golden brown. Cool on baking rack.
I will be making those friday I will keep you posted on how they turned out they sound very very good
just thought I'd FINALLY mention that I've made these pretzels 3 times and oh my god, they are PERFECT! So awesome with a cold one. Make them right before, or at least the same day that you plan to eat them. They just don;t keep very well (soggy and stale) but simply amazning!
Had a rainy day today, so we made these. They turned out great!!!! But they really do not last,,,,, Had to make a second batch!!
i made this pretzel recipe and would like to add that they are delicious! well worth the time. though everyone has been right...eat them the day you make them.
thank you ever so much, jimmys devoted. a most valuable post indeed.
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