Homemade pretzels - easier than you think

Ever since this month's Food & Wine magazine arrived, I have been craving Bavarian soft pretzels.

To me, the perfect pretzel has a liberally salted golden exterior, is soft on the inside, and is most definitely accompanied by sweet German mustard, bier and weisswurst!

I began making these deliciously doughy treats from scratch several Oktoberfests ago. They are super fun and easy to make with children, and the recipe is often requested.



shaping the pretzels

 I found a basic recipe by searching "bavarian pretzel recipe." The process is simple enough — make a dough, let it rise, then boil, salt and bake.

The real trick is in the shaping of the dough. Begin by rolling into a long thin rope. Gently holding both ends of the rope, cross the ends, twist around twice then pull down to the center to form a pretzel shape.

 

shaped pretzels ready to be boiled and baked

The pretzels are best enjoyed while warm — and with your favourite German bier of choice.

Prost!