Who doesn’t love a hot, buttered pretzel fresh from the oven? You will make these again and again and not just during Oktoberfest. Mix some brown mustard and honey for a tasty dipping sauce. This Oktoberfest Butter Pretzel Recipe is fun to do with kids because it’s always a challenge trying to make the pretzel the right shape. It just takes a little practice and you can always bake and eat the mistakes!
INGREDIENTS Oktoberfest Butter Pretzel Recipe
One packet yeast
1 TB brown sugar
1 1/2 cups warm water not over 110F
2 TB ghee
4 cups flour plus extra for rolling
2 tsp salt
1/3 cup baking soda
pink salt to put on pretzels before baking
melted butter for brushing baked pretzels
Optional – mustard and honey to mix dipping sauce
Preheat oven to 450F
In the bowl of a mixer, add yeast, sugar and water
Let sit for 5 minutes to make sure it gets foamy
Add ghee and mix a few seconds
Add flour and salt. Mix to combine.
Cover bowl for at least an hour or until doubled in size.
Cut dough into 8 pieces, roll into long logs about 20″
Watching video, make pretzel shapes.
Put baking soda in simmering water.
Blanch pretzels in simmering water (see video) 30 seconds each side.
Place pretzels on baking sheet covered with parchment. Brush with egg.
Add pink salt or kosher salt as desired.
Bake 15 minutes or until golden.
Brush with melted butter when they come out of the oven.
Serve with optional dipping sauce of 2/3 honey to 1/3 mustard for this Oktoberfest Butter Pretzel Recipe. If you like that, try these Parker House Rolls.
History of pretzels from Wiki:
A pretzel (listen (help·info)), from dialectal German pronunciation, standard German: Breze(l) (listen (help·info)) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop). In modern times, pretzels come in a wide range of shapes.
Salt is the most common seasoning for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other seasonings are cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts. Varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life.