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Homemade Bavarian Style Pretzels

July 20th, 2009
Is there anything better than a Franziskaner (no lemon!) on a summer day?   Answer: YES – include an authentic soft pretzel with it.    This is one of my fondest memories (Weissbier + soft pretzels) of the now defunct Baltimore Brewing Co.

We were sitting at home Saturday night after a busy day doing various activities.   Decided to watch a taped episode of Food Networks Throwdown w/ Bobby Flay.   Just happened to be about soft pretzels (history here).
One thing led to another and before you know it we were whipping out a batch of homemade pretzels (Yum!).     Now we just need to find some authentic Bavarian mustard, not the silly crap they sell in stores around here.
Here is the recipe.    These pretzels are firm on the outside and doughy on the inside.  Look for these to make an appearance again.   NOTE:  be careful when you add the baking soda to boiling water.   It creates quite a reaction.
HomemadePretzels

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Ben Brouse Food & Drink, Recipes

  1. michelle
    July 20th, 2009 at 19:40 | #1
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    i know that glass in your picture… but what is the floor?

  2. ben.brouse
    July 20th, 2009 at 20:16 | #2
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    @michelle
    Its the kitchen counter with the cutting board as a background. :D

  3. Susan Deifer
    July 22nd, 2009 at 16:56 | #3
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    Well I’ve printed out the recipe… anything like this sounds terrific, but it is quite a project…. I’ll let you know

  4. ben.brouse
    July 23rd, 2009 at 06:56 | #4
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    @Susan Deifer
    It really wasn’t that bad. It looks much harder than it really is.

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