I saw this recipe online and was so excited to try it. I did and altered it a bit. One of the biggest shocks to me was Sophie Sadler explains that in Germany pretzels are made by dipping them into a lye solution! Yikes! I'm terrified by that so I researched alternatives and found a baking soda substitute. If you want to learn more about that, here is the article that I used as my jumping off point.
German Pretzel Bread
adapted from Sophie Sadler
4 cups flour
2¼ tsp dry yeast
2½ tbsp brown sugar
2 tbsp butter
2 tsp salt
3½ tbsp warm water
1 scant cup ice cold water
6 tbsp Maille Old Style mustard
¾ cup grated Gouda cheese
pumpkin seeds, sunflower seeds, poppy
seeds, pretzel salt
⅔ baking soda
2 cup water
- Bake the baking soda at 250° for an hour.
- Combine brown sugar, dry yeast and warm water and allow to sit for 5 minutes until the yeast starts to activate and bubble.
- In a large bowl, combine sifted flour, salt, room temperature butter (heat for a few seconds in microwave if too cold) with the yeast mixture.
- Then add ice cold water and knead for 8 to 10 minutes or until you achieve a smooth, elastic dough.
- Cover the bowl with plastic wrap or a damp towel and place in a warm spot.
- Allow to rise for 1 to 2 hours or until doubled in size. (You can also prepare the dough the night before and keep it in the fridge.)
- Put the baking soda into 2 cups of water to dissolve. (I find that the baking soda doesn't dissolve easily after being baked....)
- When ready to start working with the dough, preheat your oven to 420˚.
- On a flour dusted surface, roll out the dough to a rectangular shape that is twice as long as it is wide. Cut into 3 strips lengthwise. (She cut it into 4 pieces but braiding 4 is awkward!!!)
- In the middle of each strip, distribute some Maille Old Style mustard using a spoon.
- Top off with the grated Gouda cheese.
- Then brush water onto the dough surrounding the mustard-cheese and fold the dough over the filling, first sealing it (the water helps make it stick), then rolling it over itself to form four stuffed logs.
- Cross 2 stuffed logs halfway, then start braiding the loaves and fold under at the end.
- Immerse the dough in the baking soda solution for three to four minutes.
- Rinse off the excess dipping solution in a large bowl of plain water.
- Carefully remove the loaf with the utensils and place on a baking sheet lined with parchment paper.
- Bake for 22 minutes on the middle rack.
