Chewy Bavarian Pretzels hot out of the oven with flaky sea salt and a mustard dipping is the perfect appetizer for a crowd.
Why you are going to love Bavarian Pretzels
Crispy crust
Chewy interior
Hot and Toasty
Savory Comfort Food
Hearty
Great for Tailgaiting
Crowd pleasing Party Food
One Year Blogiversary with Bavarian Pretzels
One year ago, I brought home my new baby girl. She was so sweet and innocent. I enjoyed looking over her and choosing her name, picking out her design, and meeting other more experienced mama's and other new mama's just like myself. My new baby girl was "Healthy World Cuisine".
Healthy World Cuisine was born out of a necessity so that I could feed and keep track of all the unique international dishes that even teenagers can enjoy. Since the birth of Healthy World Cuisine, my youngest teenager has grown a foot and usually eats 2 or 3 dinners day. My eldest teenager likes to bring home his best 7 or 8 hungry buddies home for family dinners. In a nutshell, I get lots of practice perfecting my skills of creating international dishes that even teenagers will enjoy while living abroad.
Special Thank you to our Readers
Healthy World Cuisine would not be Healthy World Cuisine without all of you. A big thanks to everyone for all your support. Whether you are a silent supportive reader, dedicated commenter and foodie friend, or just passing by looking for a delicious recipe, your support it means a great deal to me. To Mr. Anonymous and to my hungry teenagers boys thanks for being patient and tolerating eating cold food so mom can take a picture before it hits the website. To all of my foodie friends that I have come to know well and that I can't picture life without them this recipe is for you.
One of my very first visitors and dear foodie friend was Sibella from Baking with Sibella. Sibella is a fantastic baker and every day I tell her she should open up a bakery shop. She has not yet and maybe that is a good thing so she has the extra time to share with us her wonderful yummy creations. If that was not enough, she is also a talented artist. You should check out her sinful food pictures, my teenagers every day say they are packing their bags and moving to Sibella's house. If you have not visited Sibella's website please drop by and send hellos and enjoy those culinary baking masterpieces.
One of my teenage boys favorite activities is to lean over my shoulder while I am reading everyone's yummy recipes and put in their food requests. My teenagers make hundreds of food requests each week (heck every hour) but there was one in particular that after they saw 5 months ago and have not stopped nagging me since. Finally, we caved in and made homemade Bavarian Pretzels.
Come Join the Bavarian Pretzel Party
Everyone is invited to the party this weekend. I am having a little gathering at my house and we are going to be making Sibellas' homemade pretzels and toasting a little champagne to celebrate Healthy World Cuisine's 1st year blogiversary. I hope to see you this weekend but if you can't make it, please at least read along for this Bavarian pretzel recipe that is chewy, salty and fantastic hot from the oven.
Bavarian Pretzels
Recipe from Baking Sibella (A special big thanks to Sibella!!!)
http://bakingwithsibella.com/2012/02/11/pretzels-remembering-southern-germany/
- 3 ¾ cup (500 g) bread flour (used King Arthur)
- 1 packet of yeast (Sibella used fresh yeast but I could not find that in HK)
- ½ teaspoon salt
- 3 ½ tablespoon (50 g) butter (room temperature)
- 1 cup (250 ml) warm milk
- 3 quarts (3 liter) boiling water
- 5 tablespoon baking soda
- Egg yolk with a little water (BAM addition)
- coarse salt for garnish
Preparation:
Step1: Sift the flour mixed with salt into a bowl and make a small hole in the middle. Thinly slice butter and place around the hole.
Step 2: Dissolve the fresh yeast in the warm milk and start pouring into the flour, mixing at the same time.
Step 3: Knead the dough by hand for at least 5 minutes. Dough will be quite firm and smooth and not sticky at all. Form a dough ball and let it rest covered for about 30 minutes. ( I covered my dough for one hour until my dough doubled)
Step 4: Place the dough on a work surface and cut into 10 equal pieces. Form the pretzels or rolls. (I shaped mine into Letters- BAM)
Step 5: Butter the baking pan. (Do not use parchment paper!)
Step 6: Boil the water and add the baking soda. Adding soda to the boiling water will make quite a reaction, so be careful!!! Let the water simmer and place each pretzel in the solution for about 30 seconds.
Step 7: Take out pretzels with a skimmer spoon and place them onto a well buttered baking pan.
Step 8: With a sharp knife or a razor cut the small slit on a top of each pretzel or a small cross on each roll. (I skipped this step by accident and still all came out well)
Step 9: Brush each pretzel with a little beaten egg yolk and Sprinkle with coarse salt.
Step 9: Bake at 395 F (200 C) until golden brown. (I baked mine about 12- 14 minutes)
Step 10: Serve hot with butter and this is traditional. My boys love to dip in mustard or plain or anything your little heart desires. (If you have extra, you can put in a tupperware for a day or so and then re-bake for 5-10 minutes just to reheat before eating)
Step 11: Enjoy your delicious Bavarian Pretzels with a little hot butter, mustard or even a little cheese sauce.
More Tail Gaiting party food appetizer ideas
Whole Wheat Herb Focaccia Bread
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Bavarian Pretzels
Ingredients
- 3 and ¾ cup bread flour
- 1 package yeast
- 3.5 tablespoon butter
- ½ teaspoon salt
- 1 cup milk warmed
- 3 quarts water boiling
- 5 tablespoon baking soda
- 1 yolk egg yolk
- 1 tablespoon coarse salt for garnish optional
Instructions
- Sift the flour mixed with salt into a bowl and make a small hole in the middle. Thinly slice butter and place around the hole.
- Dissolve the fresh yeast in the warm milk and start pouring into the flour, mixing at the same time.
- Knead the dough by hand for at least 5 minutes. Dough will be quite firm and smooth and not sticky at all. Form a dough ball and let it rest covered for about 30 minutes. ( I covered my dough for one hour until my dough doubled)
- Place the dough on a work surface and cut into 10 equal pieces. Form the pretzels or rolls. (I shaped mine into Letters- BAM)
- Butter the baking pan. (Do not use parchment paper!)
- Boil the water and add the baking soda. Adding soda to the boiling water will make quite a reaction, so be careful!!! Let the water simmer and place each pretzel in the solution for about 30 seconds.
- Take out pretzels with a skimmer spoon and place them onto a well buttered baking pan.
- With a sharp knife or a razor cut the small slit on a top of each pretzel or a small cross on each roll. (I skipped this step by accident and still all came out well)
- Brush each pretzel with a little beaten egg yolk and Sprinkle with coarse salt.
- Bake at 395 F (200 C) until golden brown. (I baked mine about 12- 14 minutes)
- Serve hot with butter and this is traditional. My boys love to dip in mustard or plain or anything your little heart desires. (If you have extra, you can put in a tupperware for a day or so and then re-bake for 5-10 minutes just to reheat before eating)
Barb says
I really like this recipe. Congratulations on your milestone
Larry says
These look MMM. This inspires me to give it a go.
I thought it was a lot harder than this to make Pretzles
HWC Magazine says
Thanks so much Larry. This recipe is really delicious but we need to schedule a photo reshoot for this recipe asap.
Ken says
I want to get the missus to make these again -- been way too long. Mustard or Horseradish...mmmmmm
HWC Magazine says
These are so good. We have to admit we are quite partial to mustard and hot out of the oven. Thanks and take care
Lisa @ Lisa's Dinnertime Dish says
Congratulations! The pretzels look amazing!!
Healthy World Cuisine says
Thank you Lisa for stopping by. Looking forward to keeping in touch. Take Care, BAM
chinesesouppot says
Congratulations on the 1-year Bamiversary! The pretzels turned out so amazing looking! They are perfectly golden browned, and they just look delicious! I look forward to seeing many more posts from you in the years to come!
Healthy World Cuisine says
谢谢 Sharon! Looking forward to keeping in touch. Take Care, BAM
Angie@Angie's Recipes says
Happy 1st Blogoversary, Bam!
These soft pretzels are really adorable.
Healthy World Cuisine says
Hi Angie, Thanks for stopping by. I was just visiting your website and loved looking around at all of the yummy dishes. Looking forward to keeping in touch. Take care, BAM
Jasline says
Happy birthday to your little girl! It's been great knowing you and I love all the different cuisines that you've prepared - always making me drool all over my computer 😉
Healthy World Cuisine says
Xie Xie Ni Jasline for your kind comments and support this last year. Healthy World Cuisine is a little brighter with you in it.
Shumaila says
Happy BAMiversary! Love the BAM pretzels! I would love to come by for the champagne (And pretzels) but you live so far away! For now, will enjoy your recipe and hope you have a great time celebrating!
Healthy World Cuisine says
You are invited any time Shumalia. I thought of you this last week as guess what I made? Marsala Dosa's. It sure would have been a blast if you were here in Healthy World Cuisine. Post coming soon... Take care
saffronandhoney says
Congratulations on the anniversary!! This is such a great way to celebrate.
Healthy World Cuisine says
I really cannot believe it has been one year already. Wow time really flew by. Thanks for your support and take care, BAM
Promenade Claire says
Happy anniversary BAM ! And what a way to celebrate - loved that you spelt your name in pretzels. Looks like you will have a great party, may there be many more 🙂
Healthy World Cuisine says
Thank you Claire! Here is a toast to you as I wish you could be here. Take care, BAM
Geni - Sweet and Crumby says
Happy happy birthday/anniversary Bam! I adore your blog am so grateful you started it. These Bavarian pretzels look incredible. Now I just need some cheese sauce and a cold beer. Heaven!
Healthy World Cuisine says
thank you so much Geni! Oh indeed a large cold beer and some cheese sauce sounds grand. I was thinking that next time I would make some pretzel niblets for dipping. (Just like they have in the movie theaters)Take care, BAM
Charles says
Happy Blogiversary Bam - love the look of the pretzels... especially the ones in the shape "BAM" - too cute :D. My wife loves pretzels, I'll need to give these a go sometime - thanks for sharing the lovely looking recipe!
Healthy World Cuisine says
Thanks Charles. It took some trials and errors until I realized that you must make the "BAM" or each letter all one piece of dough or otherwise they come apart in the boiling process. I guess that is part of having a little fun in the kitchen. Take care, BAM
machisan says
Hmm. Scrumptious.
Tandy says
Happy BlogAversary! well done on making it to one year - and these look like such a great recipe to try 🙂
Healthy World Cuisine says
Thank you Tandy. So what do I have to do on my end to get you to show back up on my wordpress reader list.? I re-added you but you are still not showing up. Take care, BAM
Nami | Just One Cookbook says
Happy Birthday Healthy World Cuisine, and congratulations on your first blog anniversary! Your kitchen sounds always so busy with your children (and their friends) and I'm sure your kitchen is quite famous at their school as a cool hang out place (where they get to eat delicious food!). I'd love t omake these pretzels. My daughter recently said she loves Pretzels (after not liking it for a while). Kids are so unexpected. They love one thing for years and years, while for some, they change their mind in one point all the sudden. Anyway, I'm so happy for you! I'm enjoying your blog and keep up great work!
Healthy World Cuisine says
Domo Arigato Gozarimasu Nami-san.
I am also very proud and happy for you for making in the top 100 mommy blogs. Awesome achievement and you have worked very hard.
Healthy World Cuisine is always bustling with activity and if you already feeding 2 kids what are a few more...
Take care, BAM