Use a mixer or knead by hand, it’s up to you
mini pretzels are cute and you can eat more than one!
brush/dip the hot pretzels in melted butter for that Auntie Anne’s finish
always reheat your pretzels before eating for the ultimate pretzel experience: 5 minute in a 350° oven
you can freeze them, just toast them in 350° oven for 10-15 min or until heated through
make some beer cheese for dipping
try some other toppings other than salt: everything bagel spice, poppy seeds, sesame seeds, even cinnamon sugar
melt some cheese on top for a cheesy pretzel
I hope you guys make these! It’s my absolute favorite German pretzel recipe and reminds me of all the pretzels I ate while we were in Berlin a couple of years ago. Super traditional with just the right amount of pretzel-y flavor, soft and pillowy in some parts and denser and chewier in others. They’re the perfect combination of soft, chewy, and crisp.
Punch down to deflate and cut into 8 equal portions. Roll out each portion one at a time into into 12-16 inch long ropes by rolling with light pressure against the work surface with your palms from the center outwards. Keep the center thicker than the ends.
Go back to the first rope of dough and continue to roll each log out into 24-28 inch ropes.
Form the pretzels: position the rope into a U with the ends pointing away from you. Cross the ends over twice starting about three inches from the tips, then bring the ends down towards yourself and press into the U at 4 and 8 o’clock. Place the pretzels on the baking sheet about 1 inch apart, as you form them.
