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Understanding the origins of Bavarian pretzels adds depth to your baking experience. The history of pretzels is as twisted as their shape, with roots deep in European tradition. They are believed to have originated in ancient Rome around 200 B.C., where they were used as a reward for children who learned their prayers. The shape of the pretzel, resembling a person crossing their arms over their chest in prayer, symbolizes this connection.

The Softest Homemade Pretzels – Perfectly Salty & Chewy!

Discover the joy of making Bavarian Bliss Pretzels, an authentic German treat that will elevate your snacking experience. With their soft, chewy texture and golden-brown crust, these homemade pretzels are perfect for any occasion, from family dinners to festive gatherings. This article guides you through the fascinating history, essential ingredients, and a step-by-step process to create these delicious snacks. Whether you're a beginner or an experienced baker, enjoy connecting with culinary traditions while crafting a crowd-pleasing delight in your kitchen.
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Ingredients
  

4 cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

1 ½ cups warm water (110°F)

¼ cup granulated sugar

2 tsp salt

¼ cup unsalted butter, melted

½ cup baking soda

1 egg (for egg wash)

Coarse sea salt (for sprinkling)

Optional: melted butter for brushing

Instructions
 

Activate the Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5–10 minutes until it's frothy.

    Mix the Dough: Add the melted butter and salt to the yeast mixture. Gradually stir in the flour, one cup at a time, until the dough becomes too stiff to mix with a spoon.

      Knead the Dough: Transfer the dough onto a floured surface and knead for about 5–7 minutes until it's smooth and elastic. Place it in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

        Preheat and Prepare: Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper.

          Shape the Pretzels: Once the dough has risen, punch it down, and divide it into 8 equal pieces. Roll each piece into a long rope (approximately 24 inches) and form a U shape. Twist the ends together twice and then fold them back down towards the bottom of the U to shape your pretzel.

            Prepare the Baking Soda Bath: In a large pot, bring 8 cups of water to a boil, then carefully add the baking soda. This step is crucial for that signature chewy texture!

              Blanch the Pretzels: Boil each pretzel for about 30 seconds, flipping once. Remove with a slotted spoon and place on the prepared baking sheets.

                Egg Wash and Top: Beat the egg in a small bowl and brush it over each pretzel. Sprinkle with coarse sea salt.

                  Bake: Bake in the preheated oven for 12–15 minutes or until they are golden brown and shiny.

                    Finishing Touches: Remove from the oven and, if desired, brush the warm pretzels with melted butter for extra flavor. Allow to cool slightly before serving.

                      Enjoy the perfect balance of salty goodness and chewy perfection in every bite!

                        Prep Time, Total Time, Servings: 20 minutes | 1 hour 25 minutes | 8 servings