Homemade German Pretzels (“Bretzels”)

Soft and tender, freshly baked pretzels. It is like taking a trip to Germany without stepping foot outside of your kitchen.

Pretzels are one of  the first snack foods that I remember eating as a kid outside of my favorites (cucumber & bell peppers — don’t judge me, I’ve always loved my veggies, lol!). My parents would buy these massive five pound bags of pretzels and I used to love to grab a handful of them.

Well, not much has changed from my childhood days. I still love pretzels. Every time my husband and I go to Germany, I always have to get at least one during our trip. Hey, we even had pretzels served during our “Kaffee und Kuchen” (German for “Coffee and Cake”) on our wedding day. After our wedding we were still eating all of the leftover pretzels and you know what, they were still so good (thanks to our lovely local German bakery).

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Plus, if you have not seen the episode of Mister Roger’s neighborhood when he goes to the pretzel factory, do yourself a favor and watch it. It inspires me and makes me smile today just as it did when I was a kid. Mister Rogers was a brilliant person, that I am still learning from to this very day. He had such a sincere compassion and love for people and also for pretzels too!

 

Well, as you can see, I am a pretzel fan to say the least. But without further adieu, aahhhemm, the recipe…

Here’s the recipe:

Homemade German Pretzels “Bretzels”

  • 1.5 c flour
  • 2 tsp dry active yeast
  • 2/3 c warm water
  • 1 T honey
  • 1.5 T oil
  • 1 tsp salt
  • 1 T baking soda
  • corse sea salt (to taste, sprinkled onto of the pretzels just before baking.

Preparation:

In a large bowl, combine the yeast, honey, 1 T of oil and warm water. Stir well and set aside.

In the meantime, combine the flour and salt in a bowl.

Then add the flour mixture into the yeast mixture and stir thoroughly with a wooden spoon until the dough comes together and stops sticking to the bowl.

Turn the dough onto a floured surface and knead it for about 8-10 minutes.

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Then lightly oil a bowl with the remaining half a tablespoon of oil. Place the dough in the bowl and cover with a damp kitchen towel and place the dough in a warm place to rise for one hour.

After one hour, it is time to shape the pretzels.

 

Take a piece of dough about the size of a golf ball and roll into a ball.

Then roll it out into a long thin rope.

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Make a U-shape with the rope and then fold one end over the other to create an “x.”

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Then flip this “x” shape over to the other side of the dough and set aside.

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Continue until all of the pretzels are shaped.

Then boil a large pot of water and add the baking soda.

Place each pretzel in the water for 20-30 seconds, turing them halfway in between.

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Place them on a baking sheet lined with parchment paper, sprinkle the course sea salt on top of each pretzel and bake them on 200C/392F for about 15 minutes (or until they are golden brown).

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Serve & Enjoy Warm.

Guten Appetit!

 

 

Homemade Simit: Turkish Bagels (Authentic, Crispy & Delicious)

Crispy on the outside, coated with toasted sesame seeds, but soft on the inside; there is nothing quite like a Simit (Turkish bagel).

There is nothing quite like a fresh-baked Simit (Turkish bagel). You can find them in most Turkish bakeries but also from street carts selling them from just 1 or 2 lira. It is a quick and simple breakfast or snack and one of my favorites.

The art of making a Simit is beautiful. The bread is rolled out into long thin ropes, twisted and then shaped into a circle. Then it is dipped in molasses water and toasted sesame seeds and baked to crispy perfection. Making Simit at home is so much fun and so rewarding especially when you take that first bite. Yum.

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Here’s the recipe:

For the dough:

  • 2 c flour (plus more for dusting & kneading)
  • 2 1/4 tsp dry yeast
  • 2/3 c warm water
  • 1 tsp salt
  • 1 tsp oil

For topping the simit:

  • 1 c sesame seeds (toasted)
  • 1 T molasses
  • 2 c warm water

Preparation:

To make the dough:

To make the dough, place the flour and salt in a bowl and stir. Then mix together the water and yeast in a separate bowl and add it to the flour mixture.

Stir until well incorporated and then pour onto a floured surface and knead for about 10 minutes.

Place the dough in a lightly oiled bowl and cover with a damp towel or piece of plastic wrap. Allow the dough to rise for 1 hour in a warm place.

Meanwhile, place the sesame seeds onto a dry frying pan and toast until fragrant and lightly browned. Then pour them onto a plate and cool.

In a shallow bowl, mix together the molasses and the water.

To roll out the simit:

Method #1 The “Two Rope Method”:

Take 2 golf ball size pieces of dough and roll them out into a thin rope about 8 inches long. Then wrap them over each other and form into a circle.  Press the ends together (securing with a bit of water if needed) and then roll the circle against the palm of your hand.

Method # 2 “The One Rope Method”:

Take 1 piece of dough about twice the size of a golf ball and roll it into a long rope about 16 inches long. Holding it in the air, fold it over and then spin into a twist. Press the ends together (securing with a bit of water if needed) and then roll the circle against the palm of your hand.

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To top and bake the simit:

Pre-heat your oven for 200C/392F.

Take each simit and dip it on both sides into the molasses water and then dip into the toasted sesame seeds and place on a parchment lined baking sheet. Continue until all of the simit have been coated.

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Bake for 15 – 20 minutes or until the simit are nicely browned.

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Serve & Enjoy (preferably while they are still warm with a glass of Turkish cay).

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Afiyet Olsun!