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Bavarian Soft Pretzels


  • 1 package of active dry yeast or half a pack of French Pantry yeast
  • 4 1/2 cup flour
  • 1/8 tsp salt
  • 1 Tbsp brown sugar
  • Baking soda
  • Water


Preheat oven to 400 degrees. Fill pot with water at least 3 inches high. Add 2 Tbsp of baking soda per each cup of water.

Bring water and baking soda to a light boil and make sure the soda is dissolved. Set heat to simmer.

In a mixing bowl, dissolve yeast with brown sugar in 1/8 cup of warm water, unless you are using the French Pantry yeast, in which you will add directly to the flour.

Mix yeast/brown sugar water with salt, sugar and flour. Knead dough on Roul'Pat until smooth and elastic. You may need to add more water. Add enough so that the flour is incorporated. Dough does not need to rise.

Cut the dough into 8 pieces. Roll a long and thick pencil shape with your hands but keep the middle a little thicker. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop. Place aside on Roul'Pat or Silpat. and let rise 10 minutes or so.

Place pretzels one at a time in water/baking soda mixture for 10-15 seconds. Push down into the water to make sure the pretzel is submerged. Remove the pretzel from the bath with a slotted spoon, letting the excess water drain.

Use a knife and slit the fattest part of the pretzel lengthwise. Salt the top of the pretzels with course ground sea sea salt or Sel Gris salt. Place on Silpat and bake for 18-19 minutes to desired darkness. Enjoy warm.

TIP: Do not refrigerate this dough, it will become unworkable.

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