Make the best ORIGINAL German Pretzel /Brezel, Buns, Sticks and Bites

The Video will show you how to make a traditional German Pretzel / Brezel. It also shows how to make Pretzel Sticks, Pretzel Buns and Pretzel Bites.

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Ingredients:

Dough (enough for 8 Pretzels):
1 1/4cup (300ml) Water (little bit colder than tab warm)
2 tsp (10g) Sugar
2 tbs (30g) unsalted softend Butter
4 cups (520g) All-Purpose Flour
2tsp (12g) Salt
1/2 tablespoons (7g) instant yeast (one Pack)
2g Malt Powder
You can get the powder here : https://amzn.to/30J9OEF

Lye Solution :
– BE REALLY CAREFUL AND WEAR GLOVES !!! –
1 Liter cold water
30g Food grade Sodium Hydroxide
You can get the Sodium Hydroxide here: https://amzn.to/2GEj5XP

or
1 Liter hot water
40g Baking Soda

Topping:
Rock salt or Flaky salt
Baking:
15 min / 410°F or 200°C

hey guys welcome back to my channel and welcome to my pretzel series part one in this video i’m going to talk about german pretzels pretzel sticks pretzel bites and to make sure you don’t miss any of my future videos hit subscribe down there and as always we’re going to start with our dry ingredients in this video it will be 10 grams or 2 teaspoons of sugar 30 grams or 2 tablespoons of unsalted butter 520 grams of 4 cups of flour 12 grams or 2 teaspoons of salt 7 grams or half a tablespoon of dried yeast first we’re going to start with our flour make sure we put it through a strainer just to make sure there are no crumbs inside if you guys are wondering why am i making a pretzel video not a burger video it’s mainly because i’m from germany and i decided to show you guys more of a german cuisine and show more german dishes in the future and let’s start with the pretzel episode of pretzel series and after that there will probably be a few more german videos in the near future so hit subscribe if you’re interested in that looks like we’re almost done with our dry ingredients and it’s time for our secret weapon which is dissecting mold powder which helps the pretzel to give this nice rich flavor to it use around one to two grams i will put a link in the description where you can get the malt powder so next we’re gonna mix all that together with a whisk make sure all is good nicely combined and then we’re ready to get the stand mixer out and add our liquid i use water you can also use milk i know it’s a more traditional way to use milk i saw some other videos where people were using beer totally up to you whatever you like i like water but yeah feel free to try it out and let me know what works best for you i use 300 milliliters or one and a quarter cup of cold ish water make sure it’s a little bit colder than tap on next we’re gonna add our butter butter should be softened at this point you’re gonna add it after you stirred the whole dough for a little bit generally speaking you’re trying to keep the pretzel dough pretty cold not as warm as usually and now it’s time for our mixer dance as always and after we’re done with that we walk out of the shot and let it run for another 10 minutes to make sure the dough is nice combined and it’s elastic nicely shiny so next we’re going to remove the dough out of the stand mixer and we remove our dough hook make sure you use the hook not any other attachment to knead this dough that wouldn’t work that well then we’re going to cover the dough with some plastic wrap and let it sit for around 15 minutes that time will help the gluten to relax and it will be more elastic afterwards when we’re ready to form our dough next you’re going to cover your work surface with some flour use less than i did here please use less that was just for some show purposes and didn’t even turn out that well but use less because it will not be that sticky as it should be and yeah generally speaking use always less flour on the work surface then you’re going to form your pretzel dough into this long torpedoish form and gonna cut it into 80 gram pieces you can see here on 8085 then you’re going to repeat that step for the remaining dough it should give you around eight or nine balls next we have to shape them into a nicely formed round balls you use the back of your hand and you move around in circular motions as you can see in the slow-mo here you form them by moving and pressing on the button slowly and when you go forward you move it and you repeat that step for all the other buns next we gonna form them into small thick torpedoes i found out that it helps a lot if you preform them if you want to form an actual pretzel afterwards next you’re gonna cover them and let them sit for another 20 minutes just leave them covered on your work surface next i’m going to show you how to form the actual pretzel and how to form the bun there’s a little teaser how they will look like so first we’re going to form the pretzel so what are you going to do first you press all the air out of the torpedo fold in half again press the air out and one more time so then you’re gonna roll it into probably one feet or 50 centimeter long sausage make sure that the middle part is thicker than the outside the outside should be around the thickness of a pencil and then if you want to be fancy lift them up like i did and just give them a little twist until they’re like twisted twice once twice twice once not sure if you want to do it the other way do it like this so you move both ends into the middle make sure they’re the same length then you’re going to flip them over exactly like this give it one twist put them back there like this and then you just fold them back and gently press them down into the middle and that’s probably the easier way but it looks less fancy so yeah that’s how you form a pretzel just real quick don’t swing the pretzel i tried several times i failed so many times so don’t do it next we’re going to form our pretzel bun you also press the air out of it and then you pretty much do the same thing as we did before you just gently roll them with the back of your hand and make a nicely round shaped ball out of it and that’s how easy you get your pretzel ball ball but next i’m going to show you how to make the pretzel sticks and the pretzel bites with like several different toppings so for both of them you form the dough into thinner torpedoes and you start again by pressing out the air just as we did before just no don’t roll it press them down exactly so press the air out and then you fold them half in press again then fold them all over and press again and close the whole thing with the front of your fingertips and roll them into a nicely shaped torpedo and that’s how you foam some pretzel sticks i know it’ll look interesting but it will taste good trust me so now you’re gonna cover all of them with some plastic wrap and let them sit outside for another 20 minutes after that you’re gonna uncover them and put them in the fridge for at least an hour uncover because you want them to form a skin so it will not soak completely full with the water or like the solution we’re gonna put on it soon so next we’re going to use sodium hydroxide mix that together with water please please please work gloves for that step because it’s really not healthy to have that on your fingers i used 3 solution which means 30 grams sodium hydroxide together with one liter of cold water just mix it all together if you don’t feel comfortable using it you can use baking soda instead i will put both in the description so then you’re going to dip the cold pretzel in the solution make sure you don’t do it the way that i do it put it away from you when you put it in leave it in there for around 10 seconds so make sure nothing spills on your face or your skin because like i said that’s not that great if you have it on your skin your face you can get a rash don’t do it what this solution does by the way it gives the pretzel this nicely brown shine and i highly recommend using these things because it tastes so much better than using baking soda but like i said if you don’t feel comfortable you can do that so now you see what happens if your pretzel was not cold because my was a little too warm so it will stick on there which is not great so you will see with the pretzel sticks i only put them on there for around 10 seconds so next we’re going to cut the cross into the pretzel buns just use a razor blade for that and for the pretzels you just cut them on the thick side make one cut and that’s pretty much it next we’re going to put some rock salt or flaky salt on it if you want you can also use sesame seeds or anything else so now we’re back to our pretzel sticks which are cold enough by the way so they’re good i can use them dip them in for around 10 seconds and then i put them on the dripping tray for 10 seconds until the other one was done and i put them back on the baking sheet i would highly recommend doing it that way so it will not stick on there after that we’re going to cut some small cuts into the breadsticks looks a little bit like a baguette and then we’re gonna sprinkle some flaky salt or rock salt on it now for the pretzel bites i used like to use some poppy seeds some sesame seeds you can also use some sunflower seeds or you can even use cheese if you want to you sprinkle it over it and cut them into small triangles just the way how i did here just cut them all into small triangles spread them apart a little bit and then you put put here some sunflower seeds on it and then we’re going to place them into the oven for 15 minutes by 410 degrees fahrenheit or 200 degrees celsius and finally after all this hard work there are our pretzel buns pretzel sticks pretzel bites i really love the pretzel bites if i have friends over and if you made it that far thank you so much for watching this video and as i said earlier there will be more pretzel videos i will make some cheddar bacon pretzels some bagel pretzels and i will recreate the and annie’s pretzel dogs so do me a favor hit subscribe down there and see you guys in my next video