Soft, with a bagel like chewy, delightful little bursts of salt, baked to a beautiful brown perfection and gigantic…that is how I would describe iconic German Pretzels.
Delicious with melted butter, warm butter, try sprinkling on cinnamon sugar instead of salt. Dip in mustard, honey mustard or cheese sauce.
No barley syrup? Try substituting 2 1/2- 3 teaspoons of molasses in place of the barley syrup.
Make Smaller Pretzels!
Simply divide the dough into 8 or 10 equal portions, roll your dough ropes about 12-15 inches long, shape into pretzels, brush with baking soda water, sprinkle with pretzel salt; allow to rise 15-20 minutes; bake on stone or pan the same temp and amount of time as large pretzels.
If desired, just before serving brush with melted butter. If you brush with butter too soon, it will melt the pretzel salt and make the pretzels look all wrinkly, don't ask me how I know! Haha!
The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.