Bavarian pretzel

A few weeks back I decided to try making pretzels. You know the ones.... the ones you walk faster in the mall to get past because they really do smell SO GOOD. They are these warm, soft, chewy, salty, knots of goodness that are even more amazing dipped in something gooey, cheesy, salty or sweet.…

This Bavarian-style soft pretzel recipe is as straightforward as this kind of recipe gets, yielding six crisp, chewy tender pretzels.

These authentic German soft pretzels are made using food grade lye. You can make them in under 2 hours! Complete with cheddar beer sauce for dipping.

Bavarian Soft Pretzels from Cosmopolitan Cornbread

These Bavarian pretzels are done the authentic and traditional way, dipped in food safe lye. They also use a pre-ferment dough and use specific bread making ingredients like diastatic malt and barley malt syrup. The entire project requires sometime to let the pre-ferment develop, as well as the dough to cool and chill in the refrigerator so keep that in mind.The effort is absolutely worth it for authentic tasting Bavarian pretzels that taste like they’re from an actual German pub.

Pretzels have been a key part of traditional German baking for centuries. Create the authentic taste at home with this German pretzel recipe!

bengingi's Bavarian Pretzels: I really love pretzels. There is something in the shape that completely infatuates me. The differences in texture due to variations in thickness of the dough is just SO cool! For awhile I used to boil them before baking the pretzel similarly as we do to bagels, simply because I was too scared to use Lye powder. And the result wasn't cutting it for me. Dipping the pretzels in a lye bath before baking is what gives them their characteristically shiny…

Imagine pulling apart a warm. Freshly baked Pretzel Roll. Steam rising. And the scent of buttery, salt-kissed bread. Filling the air. This recipe alters straightforward ingredients. Into a symphony of textures. And tastes. A crispy, golden exterior. Meets a soft, chewy heart. It's a voyage of tenderness and forbearance. From the first sprinkle of yeast. To the last sprinkle of coarse sea salt. Culminating in a moment. Where the world seems to pause. At the first bite. These rolls are a…

To a Bavarian like me who lives a Brezen-less life outside of Bavaria, this is a sight for sore eyes. Actually, I’m quite lucky that I to...