Ingredients
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3 3/4 - 4
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3
-
1 1/4
-
1
-
2 1/4
-
1/3
-
-
-
-
-
-
-
-
-
Directions
Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln),This easy recipe is from one of my all time favorite bread making cookbooks Local Breads by Daniel Leader/ Lauren Chattman with the directions tweaked just a little. I usually double the recipe and have always had outstanding results.The dough can be refrigerated from 2-24 hours so I sometimes bake 1 batch and then save the rest of the dough for the next day so they are fresh. I mostly use the recipe to make pretzel rolls and often wrap the dough around hot dogs or sausages which are a favorite of my DS (Pretzel Dogs) *See note at bottom of instructions*. I occasionally add a little extra flour depending on the weather to get my dough as directed below. The dough should be a little moist/ sticky. Add only a tablespoon at a time if extra is needed. Please read the recipe through before starting. This recipe prints out as 2 pages for those that may want to set their print job to 2 sided 🙂
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Steps
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1
Done
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Place the Flour in the Bowl of a Stand Mixer. |
|
2
Done
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Using the Paddle Attachment Stir in the Butter on Low Speed Until It Is Evenly Distributed and the Texture of Coarse Cornmeal, 1-2 Minutes. |
|
3
Done
|
Pour in the Water and Sprinkle on the Yeast and Salt. |
|
4
Done
|
Switch to the Dough Hook and Knead on Medium Until Very Smooth and Pliable, About 8-10 Minutes. |
|
5
Done
|
Shape the Dough Into a Ball and Place in a Large Well Oiled Bowl. |
|
6
Done
|
Cover the Bowl With Plastic Wrap and Let Stand in a Warm Place, (70-75 Degrees) For About 1 Hour Until It Has Slightly Expanded and Risen to a Dome. |
|
7
Done
|
Lightly Oil a Baking Sheet, (use Parchment Paper). |
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8
Done
|
Turn the Dough Out Onto an Unfloured Countertop and Pat Into a Rough Rectangle. |
|
9
Done
|
Cut the Dough Into 8 Equal Pieces. |
|
10
Done
|
at This Point You Can Shape the Dough Into Either Pretzels or Rolls. |
