Homemade Pretzel Recipe – Bavarian and Stuffed Pretzels with David

My brother David helped to develop this distinctive recipe for pretzels and now he’s known for them. We’ll soon be making them at the Food Nanny store for everyone to enjoy.

We hope you’ll try this in your own home! Let us know how it goes!

xoxo
Liz & Lizi

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DAVID’S BAVARIAN PRETZELS
1 tsp sugar
4 tsp active dry yeast
1 3.4 c warm water
5 c White Kamut flour
1/2 c sugar
1 1/2 tsp French gray course salt

1 Tbsp canola or olive oil
1 Tbs honey
1/4 – 1/2 c warm water if needed

For Bath:
1/2 c baking soda and 4 c Hot tap water
French gray salt to sprinkle on top

1- Put 1 tsp sugar in a small bowl. Add yeast and 1 3/4 c warm water. Stir gently. Cover and let rise until foamy.

2- In a large bowl or electric mixer, add flour, sugar and salt. Mix. Add yeast mixture, oil, and honey. Mix thoroughly with a dough hook or wooden spoon. Add up to 1/2 c more warm water as needed to get a firm dough consistency. Turn out onto lightly floured surface and knead by hand or with mixer for 7-8 minutes.

3- Put a few drops of olive oil in a large bowl and place dough in it, turning over once. Cover with plastic sprayed with cooking spray. Let rise for 1 hour.

4- Preheat oven to 450º. Push dough out on counter to about 12×18 inches using palms or rolling pin. Cut into 10-12 pieces. Roll each piece by hand into a rop about 20 inches long. Shape into a pretzel by crossing dough left over right, then twist and pinch down to secure the ends. Set aside on counter. Continue shaping the rest of dough into pretzels.

5- Spray a baking sheet with oil. In a 9×13 inch pan, mix 4 coups hot water and baking soda until dissolved. Immediately dunk each pretzel into warm soda water. Let drip back into bowl for 2 seconds and place on baking sheet. Sprinkle with French gray coarse salt as desired. Place in oven and bake for 8 minutes (or until golden brown), then brush on melted butter. Serve hot or place on cooling rack to cool.

Top Moments in this Video:
00:00 David’s Bavarian Pretzels – The best thing he does
00:49 Add the yeast, water, sugar and flour
04:07 Working the dough by hand
08:12 Create the Bath for the Pretzels
09:00 How to shape a pretzel with a double twist
10:20 French salt makes the pretzel right
11:13 How to shape a stuffed pretzel

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Song Credit and Clearance
The Lighthouse, from Soundstripe
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Okay so I’m Lizzy this is my brother David her Big Brother Big Brother the oldest brother we’re 16 years apart isn’t that crazy drove my mom to the hospital when she was born that’s true but what are we here to do Lizzie David you’re only good at one thing as you

Always say and it’s true there’s only one thing in this life that I was born to do and that was to make the Bavarian pretzel you know what he really is so good at it so take it away David if you perfect this recipe there are two things

That are going to happen number one you’ll never be alone oh my go you’ll never be alone if you perfect this recipe number two people will love you till the day you die so let’s get started Lizzy you’re my Sue Chef today oh wow when you start with the pretzel

You start with 1 and 3/4 cups of warm water and I’m talking about warm water that you can get right out of your TAP we’re going to put that in there and then we put four teaspoons of yeast inside that warm water so we put the four teaspoons yeast

Into the 1 and 3 1 qu cup warm water we Stir It Up and then I usually like to cover it this is something that we just do in the I can’t believe you just used a fork but this is what we do in the Edmond’s household we don’t use a for

This is what we do let me tell you let me tell you something this is a peanut gallery over here there aren’t very many ingredients to the pretzels at all so the the the next most important thing that we’re going to put in there is the

Kimo okay and this is five cups of Kimo this is heavy on flour in the Middle Ages all all it was was flour water and salt that’s it okay and here we start with our Kimo look at that good yellow Kimo boy I’ll tell you what that’s when

You know you got the good stuff right there that’s true you been counting those for me Sous cheep no I Haven actually Four I forgot you’re luckily I didn’t I didn’t uh forget okay five cups are in now we’re going to do a half a

Cup of sugar now in the old days they wouldn’t have done that but you know what this takes it next level in addition to those two things the five cups of cimu a half a cup of sugar now we go to the French salt and I’m just

Going to eyeball it for you but you know what it is it’s about one teaspoon and a half of the French salt I’m just going to put it in there okay at this point we like to mix it up a little bit all right

Here mix it up for me Sue Chef okay we got that mixed up the dry ingredients are in that’s it for the dry ingredients that’s it we’ve got our yeast over here it’s ready to go in them now it’s getting a little bubbly and active you see how that gets bubbly that happened

Really quick if you got a good yeast you water temp you got a good yeast that’s what and I always put a little sugar in there that’s probably not necessary but that’s just happy okay it’s going to makes it happy we got in there now we’ve

Got the yeast and the water in we’re going to add 1 tbspoon of olive oil okay and next we’re going to do one tblspoon of Honey now you will not find honey most of the time in Bavarian pretzels but what we have learned is this honey

It takes it next level folks it just does we’ve learned that and that’s something that you know the original food Manny and I came up with when I was messing with this pretzel so we’re going to eyeball this Lizzy let’s get it going we’ll probably need a little more

Water and that’s okay you’re going to watch this you’re going to be slowly eyeball it we’re going to dump little bit bits amount of that water back in there and what I like to do with this is I will put it in the kitchen a or whatever or a Bosch or whatever mixer

You’re using Let It Go for about 4 minutes it’s very important that you mix this stuff together really well but the next 4 minutes after this I’m going to I’m going to hand Mead it because all the good ones get the hand in the dough all of the true Artisans get their hands

In the dough because that’s love amen to that so that’s looking pretty good Lizzy this pretzel dough is going to be a little stiffer than the dough you’re normally I think that’s really important to say David because I even sometimes go a little bit too soft I’m serious it

Needs to be more stiff this pretzel dough is going to be a little stiffer okay and that’s normal but you know what if you work this dough you’re going to get really strong arms well that’s why he’s got the biggest arms you’re going to I swear I’ve never seen bigger that’s

Not true you’re going to it’s just a lot of meat and potatoes but you know I’ll tell you this you get this stuff out here and you work it you got to work the dough and look how I’m doing this see how I’m rolling it over and coming back

Back rolling it over coming back we put in dry ingredients we put in a few wet ingredients we mix it up for 4 minutes now we’re needing this dough for 4 minutes why do you think most people are so intimidated to make a pretzel I don’t understand we get that all the time

Everyone says I’m so intimidated by the pretzel but tell me so far what has been hard about this not a thing any person can do this a child could do this heaven’s sakes I am a child and I’m doing this even though I am a grandpa and you know

But nevertheless I’m still a child at heart we’re going to get it to this point and then we kind of round it around like this this is looking like most dough that you do Lizzy right let’s put a little bit of olive oil in here to make sure that it’s not getting too

Sticky as it rises okay kind of coat that pan a little bit nice that’s good just kind of coat that coat that like this m we’re going to stick that in there and now covered and we’re going to let this go for an hour you’re going

Want to get your oven set to 450 on convection if you have a convection oven if you don’t that’s okay you can still bake them at 450 and they’re very very good but convection is better put it on 450 go put this somewhere where it’s warm okay that’s a hot tip right that’s

A hot tip oh gosh okay put that one in your back pocket wow put that one in your back pocket now we’ve got some previously made dough that my Sue Chef is going to bring over here the Sue Chef is very important what was that Disney movie

The S the Sue is very important oh normally when I’m always filming him you guys can hear me laughing in the background because I cannot stop like I just this pure entertainment for me she’s the Sue Chef s Chef today okay we’re getting that out and that’s

Looking pretty good this stuff raised a little bit longer than we would normally Let It Go I told you it’s going to don’t get it all man well yeah get it all in there okay she’s going to scrape that for me we are going to get it and we are

Going to flatten this out into a rectangle not a square a rectangle but kind of a a more of a not a true rectangle here we just kind of get it straightened out and you’re trying not to put any flour down trying not to put any flour down there’s there sometimes

There’s no need to do that we’re going to get it looking like this Lizzy I am not precise in my measurements what does this look like that’s for sure how big how how thick is this I don’t know it’s about a half an inch I’m going to cut

This in half and I’m going to tell you why I’m doing this because I’m going to be showing you the stuffed pretzel as well that’s a special treat you’re going to get the stuffed pretzel today but that is a treat what this much dough will typically make is

About 10 pretty good size pretzels okay I’m going to put this aside Lizzy my sush Chef put that aside for me and we are going to for the remainder I’m going to cut this in half okay and I am going to go just like so we’re going to get them about that

Thick what would you say that is it’s it’s like a half an inch yeah okay I like to take them like this and I like to roll them up cuz we are going to roll these out so that’s just the first process roll them up like that you see

That get it like that it’s looking pretty good isn’t it oh that looks so good that’s professional no really you really are really good at this like this isn’t even a joke some things I don’t know what he comes up with but this okay yeah we’ve got this amazing dose scraper

Which is one of my most favorite things that the food Nanny sells we’re about to start selling a lot more of these um we’re going to take this dough like I showed you and we’re going to start rolling this out wait we got to get your

Bath I yes Lizzy yes okay you almost forgot about the bath yes what I need with that the bath is four cups of hot water as hot as your sink we get it four cups then we’re going to go a/2 cup of baking soda the reason why we put it in

The bath is because if you don’t dunk these into a base solution like baking soda these things are just bread you want it to be dark and brown on the outside and soft on the inside that’s what this bath does makes them chewy makes them perfect now when the mon well

You say without the bath it’s not a pretzel well without the bath it’s not a pretzel now I take these they’re it’s about 22 inches or so and I’m going to take this and I’m going to go left over right and then you see how I’m going to

Do this I’m but I do the signature double twist you see how I did that now the other thing I’m going to tell you about real Bavarian pretzels they always always let them spill over the sides like this you see this if you see a real one and I talked earlier about this

Being a religious food the Catholics will tell you that it’s the Holy Trinity it represents that the Father the Son the Holy Ghost the three holes in the pretzel they were given to children when they said their prayers and they were called little rewards it’s half a cup half a cup

That’s so much okay now when you get that in the hot water you want to make sure that you get it completely dissolved don’t let that sit at the bottom of the pan that’s a bad big mistake get it completely dissolved now Lizzie we need a cookie sheet do it I’m

Already on it okay she’s on it oh my gosh and that’s good you can see that I’ve got the pretzel rolled up and I’ve got the signature double twist this is mine the signature double twist if you see if you see a double Twisted pretzel more copi him more than likely they

Copied me okay now we we go here we want to make sure that the water is dripped off that as much as you possibly can and then we’re going to put it right on there Lizzy oh look how that look okay now Lizzy what’s the next step

Got to add the salt get that French salt on right here David don’t play around okay and don’t forget it you cannot don’t say that it’s too chunky for this no don’t don’t say any of that don’t say I’m going to tell you something the marriage of the Kut with the French salt

Takes this Bavarian pretzel to the next level it’s True if that’s not beautiful if if that’s not beautiful I don’t know what is I don’t and if that doesn’t just if that doesn’t get your mouth watering nothing will oh my God nothing will man look at that that is that’s Perfection sometimes when they get them on the pan

I try to make sure that the holes here are perfect kind of you know manipulate them okay it’s very important that we have a surface that we can actually stuff something in let’s make sure it’s not sticking that’s important okay Lizzy make sure it’s not sticking for us okay okay let’s

Get it let’s get a little bit so it’s not let’s be careful careful okay okay okay perfect this is looking really good yeah this is nice this is about what you want to see want to stuff pretzel okay now you can stuff it with just about anything you

Want one of my favorites is sausage with cream cheese just regular sausage with cream cheese we’re going to do pepperoni and Parmesan you do that in a a saucepan you brown up the meat with the cream cheese that’s it oh my that’s one of my favorites too okay we got some pepperoni

Here and then I got your cheese okay we’re going to lay some pepperonis down here okay the stuffed it’s a little bit like do you know you you ever had an Italian strum bully it’s similar to that but I don’t think anybody’s doing a stuffed pretzel

Are they well very few it’s it’s it’s dangerous some some say because you know why this is not a snack anymore this is a meal it’s not a snack anymore this is a meal and not every everybody’s comfortable making a meal with the pretzel a lot of people want to relegate

It to the snack you know tray some people but those that are brave the brave souls out there Braes that will make a pretzel and meal will be rewarded with this that’s looking so good we’re going to start rolling this baby up okay and let me tell you

Something I told you before it’s a meal it’s but look how we’re doing this okay we just want to get it together and we want to pinch it ultimately what we’re trying to get is a big long line like it was before we flattened it out mhm okay that’s all we pinch it

Together not un like a pie dough or on Stromboli dough I mean there’s so many different things that this reminds me of okay Lizzy what’s your favorite metaphor I don’t know there’s many ways to do this but the problem is it’s sticking like crazy today why I don’t

Know you can you do you know why it’s cuz the dough sat longer yeah the dough sat too long I think you could have added a little more flour but it’s okay roll this up okay here okay David we’re just going to make this into two I’m

Making that’s fine the final call and you can do that okay just make sure that the dough is push together like this but I’m going to do this the same way I would do a normal pretzel I’m going to take it I’m going to roll it over I’m going to do the twist

Okay see how he did that perfect and yes you’re going to have a little bit of pepperoni sticking out that’s okay that’s just what makes it good into the water I need a p well I can put it on let add it let’s let’s add it see that because there’s salted meat in

There you don’t need to put as much salt on that because you’ve already got a significant amount of salt in there here do this one give me a little bit of salt on that just a little bit a little bit back it off okay just a little bit because we got

Those cured meats those salted cured meats it’s ready for the oven into the oven at 450 is it on 450 it’s going to be 450 the okay these babies had been in there for 8 minutes at450 this is what they’re supposed to look like ladies and gentlemen for

Presentation purposes I’ve got these on this really nice board okay that’s beautiful it’s nice you’ve seen the step-by-step process what I hope more than anything is that you take away from this is that you have a now a desire to come be part of the pretzel family do it

For your family cuz I’ll tell you what they’ll love you till the day you die and that’s a wrap woo okay nice