german pretzel recipe
The Best german pretzel recipe
Classic German Pretzels with Tomato Garlic Sauce
A soft, chewy German pretzel baked with a tangy tomato-garlic sauce for a comforting, crowd-pleasing snack. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm water
- 1 tbsp honey
- 1 tsp salt
- 1 tbsp olive oil
- 2 cups crushed tomatoes
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 cup whole milk
- 1 tsp dried oregano
- ½ tsp black pepper
- Salt to taste
- 1 cup warm water
- 1 tbsp coarse salt (preferably sea salt)
- 1 tbsp cornmeal
👨🍳Directions
-
1
In a warm bowl, dissolve yeast in water and honey. Let sit for 5 minutes until foamy. -
2
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a soft dough forms. -
3
Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 425°F. In a separate bowl, mix crushed tomatoes, diced onion, minced garlic, milk, oregano, and black pepper. Simmer for 10 minutes until thickened. -
5
Roll the risen dough into a rectangle about 12×18 inches. Place on a floured surface and fold it in half, then roll into a long log. Cut into 8 equal pieces. -
6
Shape each piece into a pretzel by twisting into a loop, then press the ends into a pretzel mold or parchment paper dipped in a mixture of warm water, salt, and cornmeal. -
7
Bake on a baking sheet for 20 minutes, then rotate and bake for another 10–15 minutes until golden brown. -
8
While pretzels bake, pour the tomato sauce into a small pot and simmer until thickened. Serve warm with pretzels.
🔧Equipment
- Mixing bowls
- Stand mixer or large bowl with dough hook
- Rolling pin
- Pretzel mold or parchment paper
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic German Pretzels with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About German Pretzels with Tomato Garlic Sauce
1. What’s the secret to making pretzels soft and chewy?
The dough needs a long fermentation (at least 12 hours) to develop gluten and flavor. Baking at a high temperature (425°F) for 12–15 minutes ensures a crisp crust while keeping the inside tender. Don’t skip the salt bath—soaking the cooled pretzels in a warm, salty water solution (1 tablespoon salt per quart of water) adds moisture and enhances flavor.
2. Can I use store-bought yeast instead of active dry yeast?
No, active dry yeast is essential for the dough’s rise. If you’re in a pinch, use fresh yeast (1 packet = 1 packet of active dry), but adjust the proofing time to about 1 hour instead of 2–3 hours. The texture won’t be as authentic.
3. Why do pretzels need to be boiled before baking?
Boiling the dough (for 1–2 minutes) sets the shape, removes excess moisture, and gives the pretzels their signature chewy texture. The boiling also helps the dough absorb the salt bath later. Skipping this step can result in a harder, less flavorful crust.
4. How do I prevent my pretzels from sticking to the baking sheet?
Line the sheet with parchment paper or lightly grease it with oil. Alternatively, place a wire rack on the sheet to elevate the pretzels and reduce direct contact. Avoid overcrowding—space them 1 inch apart for even baking.
5. Can I make these pretzels ahead of time and reheat them?
Yes! Store cooled pretzels in an airtight container at room temperature for up to 3 days. To reheat, warm them in a 300°F oven for 5–10 minutes until crispy. For extra freshness, brush with melted butter or sprinkle with coarse sea salt before reheating.
