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10 février 2012 5 10 /02 /février /2012 14:37

 Pretzels fait maison (super moelleux)

 Pretzels fait maison (super moelleux)




Hi, many of you asked me for a Pretzel recipe, 

It is difficult to find a recipe for soft Pretzels, but here

it is, I guarantee you that it is the ideal recipe, try it

as it is and give me your opinion.


I invite you to watch the video at the end of the article


 2010-05-11 brezels7


My son who was used to eating them in Germany when

he was younger, I had difficulty finding his favorite pretzels

here in the USA (American Pretzels have nothing to do with those of Germany, beside the name), for me and my son, the best Pretzel is the one from Germany, but after these home-made Pretzels , it is incomparable, they are very Soft and they have a nice flavor. 

My son thanked me because he found his favorite pretzels.




For the form, it depends on how you like them,

you can shape them small, big, thin or thick.

  2010-05-11 brezels5 

I have to tell you my dear visitors the secret of soft Pretzels 

 (those who do not still know it) : 

It is the fact of plunging them into the mixture of

warm water and baking soda  before baking them

in the oven. 

If you leave out this step, you will have hard Pretzels. 

This is a very important part in being  successful with 

this recipe and to be very satisfied of the result.   


 brezel (9)




* 1 1/4 cups milk

* 4 to 4 1/2 cups flour, divided

* 1/4 cup sugar

* 1 gr.c yeast

* 1 tsp baking powder

* 1 tsp salt

* 1/2 cup (1 stick) butter, melted

* 2 tsp baking soda

* Coarse salt, sesame seeds or poppy seeds





Heat milk over low heat , set aside.

Beat 3 cups flour, sugar, yeast, baking powder

and salt together. Add milk and butter, beat vigorously

2 min. Add remaining flour, 1/4 cup at a time, until

dough begins to pull from the side of the bowl.



2010-05-11 brezels23 


Turn dough out onto lightly floured surface,

flatten  slightly.

Knead 10 min or until smooth and elastic, adding

flour  if necessary to prevent sticking.


 2010-05-11 brezels1


Shape dough into ball. Place in a lightly oiled bowl,

turn dough to grease top, cover, let rise about 30 min.


2010-05-11 brezels20


Divide dough into 18 equal pieces. Roll each piece

into a 22-inch long rope on lightly oiled surface.





Form each rope into a U shape.

   brezels 015


Cross the ends.


 brezels 013


Then cross them again.


 brezels 017


Connect the ends to the bottom of

the U about 2 inches apart.


 brezels 018


2010-05-11 brezels11


In a bowl, dissolve baking soda in 4 cups of boiling

water over high heat.

Stir until disolved. Pick up each pretzel and quickly

dip into the baking soda solution for 10 sec.

 2010-05-11 brezels15-copie-1


Remove and place on a baking sheet

covered with parchment paper. 

2010-05-11 brezels9


Sprinkle with coarse salt. 

or sesame seeds 

 2010-05-11 brezels12


Or poppy seeds

  2010-05-11 brezels13


Bake on preheated oven on 400 F, 15 min

or until goden brown.


2010-05-11 brezels5 The video



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<br /> bonsoir sabah,<br /> délicieux tes bretzels et très moëlleux ....<br /> bonne soirée*<br /> <br /> <br />
<br /> Bonjour sousou,<br /> Merci pour cette belle recette.<br /> Concernant ton choix de nous écrire les recettes sur le blog,je ne peux que te dire merci beaucoup.<br /> Nous tes fidèles lectrices,on est gâtées,la vidéo,des photos détaillées et la recette écrite,tu es tout simplement un ange.<br /> Merci de tout coeur.<br /> <br /> <br />
<br /> Thank you so much for all your recipes. Everything I cook and bake from your blog always turns out so perfect. When I cook and bake your Moroccan recipes, my husband tells me it smells like his<br /> mom's house and the recipes taste like his mom's. We live in Montreal, Canada. Thank you for giving everyone your gift to taste Moroccan foods and other nationalities also. Like I said last time, I<br /> can follow your recipes either way.<br /> <br /> <br />
<br /> oh, j'adore les bretzels, je n'en ai pas fait depuis si longtemps ... de puis le baptème de mon fils, en fait !!<br /> ils sont magnifiques, bravo<br /> <br /> <br />