PrEtZeLs!!!

Pretzels are ubiquitous to Germany.  They are sold in every bakery, at most festivals, and many food stands.  And there's a reason: they are delicious!

Pretzels save us on a regular basis - a fresh pretzel is reliably extremely low fat, and my girls will gladly accept one as a special treat.  We are going to miss these when we return to the States!

Or will we?  Pretzels are amazingly easy to make at home!  They have yeast but don't have to rise.  They have to be both boiled and baked, but it's not as hard as you might imagine.

Super cool pretzel-lovers

So give it a try!  Make them with salt, or coat them with cinnamon and sugar for dessert (I recommend dipping in cinnamon sugar after baking, not much of the flavor comes through if you dust them beforehand).  Here's my go-to recipe, with great explanations and videos, or here's their recipe copied for a quick reference:

---------------------------------------------------
Adapted from Sally's Baking Addiction:

• 1 and 1/2 cups (360ml) warm water (lukewarm-- no need to take temperature)
• 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
• 1 teaspoon salt
• 1 Tablespoon brown sugar
• 1 Tablespoon coconut oil (warmed and liquid) or MCT oil
• 3 and ¾  - 4 cups (460-500g) all-purpose flour, plus more for work surface
• coarse sea salt for sprinkling

Directions:

1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 - 1/2 cup more, as needed. Poke the dough with your finger - if it bounces back, it is ready to knead.
2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
3. Preheat oven to 400°F (204°C). Get out 2 baking sheets, I prefer stoneware.
4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections (to make 12 pretzels)
5. Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. (or make letters and silly squiggles with your kids!)
6. Bring 1/2 cup baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels.
7. Bake for 12-15 minutes or until golden brown.