Best Parisian Pletzl Recipes

HOT-BUTTERED SOFT PRETZELS

Steps:

• Make the dough. In a large bowl (or the bowl of a stand mixer), combine the flour, salt, sugar and instant yeast. Stir in the water, and knead the dough (by hand, or with the hook attachment), for about 5 minutes until it all comes together in a smooth, soft ball. Sprinkle some flour on the dough ball, cover with a kitchen cloth and leave to rest at room temperature for 30 minutes.
• In the meantime, prepare the water bath. Stir the baking soda into the boiling water. NOTE: Be careful when you add the baking soda, as the water will "bubble up" for a few seconds. Make sure you use a larger pan than you think you need. Pour the water in a square pan (or baking dish). Set aside to cool to lukewarm temperature.
• Preheat your oven to 475°F(245°C)
• Transfer the dough to a floured working surface and divide it into 8 equal pieces. Roll each piece of dough into a thin log (12 inches/30cm long). Twist each log into a pretzel (twist the ends twice together, fold over, and tuck the ends underneath).
• Place the pretzels in the baking soda-water bath (work in batches, 4 pretzels at a time). Let pretzels bathe in the water for about 1 minute per side, and then place them on a parchment-lined baking sheet (at least 2 inches apart).
• Sprinkle the pretzels generously with the salt. Allow to rest uncovered for 15 minutes.
• Bake for 9-10 minutes, until the pretzels are a dark golden brown.
• While the pretzels are baking: melt the 3 tablespoons of butter. Right when the pretzels are out of the oven, brush them generously with the melted butter.
• Pretzels are best enjoyed warm, or the day of.

PARISIAN PLETZL

Steps:

• Pour 1 cup lukewarm water into a large bowl. Stir in the yeast and the sugar until dissolved. Add 4 cups flour, the eggs, 1/4 cup of the oil, and the salt. Mix well, and knead for about 10 minutes, or until smooth, adding more flour if necessary. Or use a food processor or a standing mixer with a dough hook. Transfer the dough to a greased bowl, and let rise, covered, for 1 hour. Preheat the oven to 375 degrees, and grease two cookie sheets.
• Divide the dough into twelve balls, and roll or flatten them out into rounds about 6 inches in diameter. Put the rounds on the cookie sheets, and make thumbprints in the centers. Brush the dough with cold water, and sprinkle about 1/4 cup of onion in each indentation. Brush the rounds with the remaining vegetable oil, and sprinkle the poppy seeds on top. Let sit for 15 minutes, uncovered.
• Bake for 20 minutes. Then, if you like, slip the pletzlach under the broiler for a minute, to brown the onions. Serve lukewarm, as is or in a big pletzl sandwich.

BAVARIAN-STYLE SOFT PRETZELS

Steps:

• In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.
• Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.
• Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat "belly," at about 4 o'clock and 8 o'clock. Then gently spread out "shoulders" of pretzel. Transfer shaped pretzels to an ungreased baking sheet. (Alternatively, form each piece into a round or oval to make laugenbrötchen, rolls.)
• Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.
• Heat oven to 425 degrees. In a deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet.
• Sprinkle pretzels with salt. Bake about 15 minutes or until deep brown. Remove to a rack and serve warm.

BUTTERY ONION PRETZELS

Steps:

• In a large skillet, melt butter. Stir in soup mix. Heat and stir until well mixed. Add pretzels; toss to coat. , Spread pretzel mixture in a baking pan. Bake at 250° for 1-1/2 hours, stirring every 15 minutes. Cool. Store in an airtight container.

ONION SOUP MIX PRETZELS

Steps:

• Spread pretzels out in an even layer in 9x13-inch baking pan.
• Melt butter.
• Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
• Add dry soup mix.
• Stir until well blended.
• Drizzle over pretzels; toss to coat all pieces.
• Bake for 45-60 minutes in 250°F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.

HOMEMADE SOFT PRETZELS

Steps:

• Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
• Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
• Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
• To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
• Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
• Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
• Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
• Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
• Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.