With their distinctive twisted shape and shiny golden crust, Bretzel (Pretzel) Recipe is a symbol of conviviality and culinary tradition. Originally from Germany, these delicious bread rings have conquered palates all over the world. For our recipe, we use “Red Line | Soft Wheat Flour Type 0 W 290/320”, the perfect choice for an elastic and tasty dough that makes pretzels simply irresistible.
Pretzel history and tradition
Before we dive into the heart of the recipe, we would like to fascinate you with the thousand-year-old history of the Bretzel (Pretzel) Recipe, which has its roots in medieval Germany. According to legend, they were invented by a monk around 610 AD as a reward for children who memorized prayers. Invented in the monasteries of Bavaria or Alsace (historical sources disagree), these twisted loaves were supposed to represent arms crossed over the chest in prayer, a symbol of devotion and spiritual meditation. Over the centuries, pretzels have transcended the confines of monasteries to become a symbol of German and Alsatian bakery, prized worldwide for their unmistakable taste and irresistibly crispy outside and soft inside. Today, it is impossible to imagine German bakeries without them, with each region offering its own variation that bears witness to the cultural and culinary richness of these simple but fascinating breads.
Ingredients required
You will need the following ingredients to prepare the pretzels
- 500g Red Line | Wheat flour type 0 W 290/320
- 300ml lukewarm water
- 1 sachet of active dry yeast (7g)
- 1 tablespoon of sugar
- 2 teaspoons salt
- 40g unsalted butter, soft
- 10 g baking powder for boiling
- 2 liters of water to boil
- Coarse salt for garnish
Why choose ‘Red Line’ flour
The “Red Line” is not a simple flour, but the result of an ethical and qualitative choice of Italian wheat, processed in such a way as to preserve the wheat germ and its precious oils, without adding any additives. This process not only preserves the nutritional heritage of wheat, but also enriches your pretzel with an authentic, slightly nutty flavor that combines health and taste in every bite.
Preparing the dough
Step 1: Activating the yeast
Mix the lukewarm water with the dry yeast and sugar in a bowl. Leave to stand for about 5 minutes until the yeast starts to foam, which means it is active.
Step 2: Knead
In another large bowl, mix the flour and salt. Add the butter and yeast mixture. Knead until the dough is smooth and elastic. You can use a food processor with a dough hook or knead the dough by hand on a lightly floured surface.
Step 3: First rise
Shape the dough into a ball, place in a lightly oiled bowl and cover with a damp cloth. Leave to rise in a warm place for about 1 hour or until it has doubled in volume.
Shaping the pretzels
Step 1: Dividing the dough
Once the dough has risen, place it on a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a long strand and give them the typical pretzel shape.
Step 2: Cooking
Prepare a saucepan with 2 liters of water and the baking powder. Bring to the boil. Dip the pretzels in one at a time for 30 seconds, then dry lightly and place on a baking tray lined with baking paper.
Baking and finishing
Step 1: Baking
Preheat the oven to 220°C. Sprinkle the pretzels with coarse salt. Bake in the preheated oven for about 12-15 minutes or until golden brown.
Step 2: Bake and serve
Leave the pretzels to cool on a wire rack before serving. These delicious bread rings are delicious on their own, with butter or as an accompaniment to sauces.
Gastronomic combinations for pretzels/pretzels
Bretzel (Pretzel) Recipe is incredibly versatile and goes well with a variety of dishes and drinks. Here are some classic and innovative combinations to enhance their flavor:
- Soft and creamy cheeses. A classic combination is with soft cheeses such as Camembert, Brie or cream cheese. The creaminess of the cheese contrasts beautifully with the crispiness of the pretzel.
- Sauces and dips. Pretzels go perfectly with various sauces. Try sweet or spicy mustard, ketchup, hummus or a cheese sauce for a rich and savory touch.
- German beer. A good glass of German beer, such as a wheat beer or a light lager, is a must with pretzels. The combination of beer and pretzel is a classic at Bavarian festivals such as the Oktoberfest.
- Sausages and cold cuts. For a more substantial combination, serve pretzels with a selection of cold meats such as ham, bacon or salami. The combination of flavors and textures is irresistible.
- Pickles and pickled vegetables. The acidity of pickles or pickled vegetables, such as gherkins, spring onions or chillies, balances out the softness of the bread and creates a tasty contrast.
- Sweets and chocolate. For a sweet change, you can serve pretzels with chocolate sauce or Nutella. The combination of sweet and savory is surprisingly delicious.
- Sparkling white wine. If you prefer wine to beer, a glass of sparkling white wine, such as Prosecco or a German Riesling, is an excellent alternative to pretzels.
These combinations offer a wide range of flavors and textures that enhance pretzels and make them the stars of appetizers, snacks or light meals. Experimenting with these combinations can turn a pretzel tasting into an unforgettable gastronomic experience.
Keeping pretzels fresh
To fully enjoy their crispy exterior and soft interior, proper storage of pretzels/pretzels is essential. Here is our advice:
Short-term storage:
To keep pretzels fresh for a few days, wrap them individually in cling film or aluminum foil and store them at room temperature in a dry place. In this way, the moisture is retained without them becoming soggy.
Long-term storage:
If you want to store pretzels for a longer period of time, freezing is the best solution. Wrap each pretzel individually in cling film and then place them in a freezer bag, squeezing out as much air as possible before sealing. Pretzels can be stored in the freezer for up to 3 months. To eat them, defrost them at room temperature or heat them directly in the oven or toaster to make them crispy again.
Remember that pretzels are always best eaten fresh, regardless of how they are stored. If you reheat the pretzels in the oven for a few minutes, they will be as crispy and delicious as freshly baked.
Improve your recipes with Red Line | Soft Wheat Flour Type 0 W 290/320″ Flour
Do you want each of your Bretzel (Pretzel) Recipe to be a masterpiece? With ‘Red Line’ wheat flour you can enrich your creations with quality, authentic taste and excellent nutritional value. Sourced directly from Italian fields, this additive-free flour preserves the precious wheat germ and guarantees perfect doughs and excellent results, from bread and pizza to cakes and focaccia.
Don’t be satisfied: choose excellence. Buy Red Line flour now and turn every recipe into an unforgettable experience.
Your next masterpiece in the kitchen is already waiting for you. Buy now!