German Pretzel Bread

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

1. Bake the baking soda at 250° for an hour.
2. Combine brown sugar, dry yeast and warm water and allow to sit for 5 minutes until the yeast starts to activate and bubble.
3. 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.
4. Then add ice cold water and knead for 8 to 10 minutes or until you achieve a smooth, elastic dough.
5. Cover the bowl with plastic wrap or a damp towel and place in a warm spot.
6. 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.)
7. Put the baking soda into 2 cups of water to dissolve. (I find that the baking soda doesn't dissolve easily after being baked....)
8. When ready to start working with the dough, preheat your oven to 420˚.
9. 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!!!)
10. In the middle of each strip, distribute some Maille Old Style mustard using a spoon.
11. Top off with the grated Gouda cheese.
12. 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.
13. Cross 2 stuffed logs halfway, then start braiding the loaves and fold under at the end.
14. Immerse the dough in the baking soda solution for three to four minutes.
15. Rinse off the excess dipping solution in a large bowl of plain water.
16. Carefully remove the loaf with the utensils and place on a baking sheet lined with parchment paper.
17. Bake for 22 minutes on the middle rack.