Welcome to World Cuisine Wednesdays, something new I have decided to add to our blog.¬† Please feel free to share your recipes from abroad by emailing me – email@example.com and when I get to the particular country or region your recipe comes from, I will try and post it (giving you credit, of course!).¬† Or if I have already written about that region, please leave a comment on that particular blog sharing your own recipe.
As Oktoberfest starts this coming Saturday (19 September) in Munich, I thought it was appropriate that we begin with some traditional German Oktoberfest fare.¬† This week I will offer you a hot pretzel recipe.
2 packages of active dry yeast
3 tbsp butter
4 c all-purpose flour
1 c lukewarm water
2 tsp salt
1 tsp sugar
TO THE SIDE:
¬Ω cup baking soda
2 quarts water
Dissolve yeast in warm water. Mix flour and salt together in a large mixing bowl. Form a well in the flour mixture then add the sugar to the center of the well. Pour the yeast/water mixture into the well. Let it rest for 15 minutes before mixing.
Add the softened butter to the mix and knead until smooth. Allow the dough to rest for 30 minutes.
Cut the dough into twelve equal parts, and then roll each piece on an unfloured surface to about 20 inches tapered toward the ends. Make sure the dough rope is not too thin.¬† Avoid letting the dough get too warm,¬† as this will¬†cause tearing.
Refrigerate uncovered for an hour.
Bring the 2 q water to a boil. When it begins to boil, add the baking soda. Using a slotted spoon, gently drop each pretzel into the bath for 10 seconds, and then turn over for another 10 seconds. Place on sheet of parchment paper lining a cookie sheet.¬† (If you prefer salted pretzels, now would be the time to sprinkle with coarse sea salt)
Bake at 400¬∞ for approximately 15 minutes until a rich golden brown color.
Enjoy with a good mustard, such as Stonewall Kitchen‚Äôs Traditional Pub Mustard.
I hope you enjoyed the pretzels as much as I did.¬†¬†Don’t forget to come¬†back next week for another Oktoberfest menu item!