The Request: "HELP, am looking for a German pretzel recipe that my mom made soo
good, mom is in a home, and I just wish to have this, donít know how to spell it
correctly, (kimoek) something like that please help me." Found by Colleen.
Authentic Soft German Pretzels
1 package of Active dry yeast
1 c Warm water
2 1/2 To 3 cups all-purpose flour
2 Tblsp of Salad oil
1 Tblsp of Sugar
6 Tblsp of Baking soda in 6 cups water
Coarse salt (un-ground sea salt works great)
In a bowl , dissolve yeast in water. Add 1 1/2 cups of the flour, the oil, and
sugar. Beat for about 3 minutes to make a smooth batter. Gradually stir in
enough of the remaining flour to form a soft dough. Turn out onto a floured
board and knead until smooth and satiny (about 5 minutes) adding flour as needed
to prevent sticking. Place dough in a greased bowl; turn over to grease top.
Cover and let rise in a warm place until double (about 1 hour).
Punch down dough, turn out onto a floured board, and divide into 12 pieces.
Shape each into a smooth ball by gently kneading. Then roll each into a smooth
rope about 18 inches long, and twist into a pretzel shape. Place slightly apart
on a greased baking sheet turning loose ends underneath. Let rise, uncovered, in
a warm, draft free area until puffy (about 25 minutes).
Meanwhile, in a 3-quart stainless steel or enameled pan (not aluminum) bring
soda water to a boil; adjust water to keep water boiling gently. With a slotted
spatula, lower 1 pretzel at a time into pan. Let simmer for 10 seconds on each
side, then lift from water, drain briefly on spatula, and return to baking
sheet. Let dry briefly, then sprinkle with coarse salt and let stand, uncovered,
until all have simmered.
Bake in a preheated 425 degree oven for 12 to 15 minutes or until golden brown.
Transfer to racks; serve warm with butter, mustard or even cream cheese. Or let
cool completely, wrap airtight, and freeze. To reheat, place frozen on ungreased
baking sheets and bake in a preheated 400 degree oven for about 10 minutes or
until hot. Makes 1 dozen pretzels.
Editorís Note: I also found
this website with the history of Pretzels (Brezels) and a translated German