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German Pretzels

  Soft shortening 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Milk 4 Cup (64 tbs), scalded
  Yeast 2 Tablespoon
  Flour 12 Cup (192 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Coarse salt 3 Tablespoon

Stir shortening and sugar into milk Until shortening is melted.
Pour milk mixture into large bowl; cool until lukewarm.
Soften yeast in 1 /4 cup warm water.
Combine yeast mixture and 6 cups flour; stir until smooth.
Cover; let rise in warm place for 30 minutes or until light and bubbly.
Sift remaining flour with baking powder and salt.
Stir dough down; beat in flour mixture gradually until dough is blended.
Let rise in greased large bowl until doubled in bulk.
Punch down; divide into 6 equal pieces.
Let stand for 10 minutes.
Divide each piece into 10 portions of equal size.
Using palms of hands, roll each into strand, 1/2 inch in diameter and 18 inches long.
Twist into pretzel shape, tucking ends under.
Cover shaped pretzels lightly; let rise until doubled in size.
Add lye to 2 quarts cold water in large pan; heat until solution is steaming but not boiling.
Place pret- zels, one at a time, right side down, on wide-slotted turner.
Lower pret2el into lye solution for 2 seconds; remove.
Place right side up on greased baking sheet; sprinkle with coarse salt.
Bake at 400 degrees for 15 minutes or until browned well.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 166 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.5%

Saturated Fat 1.2 g6.1%

Trans Fat 0.4 g

Cholesterol 1.9 mg0.6%

Sodium 398.8 mg16.6%

Total Carbohydrates 28 g9.2%

Dietary Fiber 0.91 g3.7%

Sugars 3.2 g

Protein 4 g7.9%

Vitamin A 0.4% Vitamin C 0%

Calcium 3.8% Iron 8.5%

*Based on a 2000 Calorie diet

German Pretzels Recipe