Old Country Buttermilk Pretzels
Description
These Old Country Buttermilk Pretzels are the ultimate comfort food, featuring a rich, slightly tangy dough that yields a chewy interior and a crisp, glossy crust. The secret lies in the traditional lye-water alternative of baking soda, which gives them that authentic German-style shine and color. Perfect for game day snacking, pairing with a cold beer, or serving warm with mustard and cheese, these pretzels bring a taste of the old country to your kitchen. They are hearty enough to stand alone but versatile enough to accompany soups or stews. With a satisfying crunch and a soft, bread-like center, they are irresistible straight from the oven.Ingredients
Directions
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In a small bowl, combine the yeast, 1 teaspoon of sugar, and warm water. Set aside in a warm place until the mixture is foamy, about 5 to 10 minutes.
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In a small saucepan, heat the buttermilk and butter over medium heat until the butter is melted and the mixture is hot but not boiling. Stir in the cold water and let cool until lukewarm (about 100-110&# 194;°F).
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In a large bowl or food processor, combine the flour and salt. Add the yeast mixture and the cooled buttermilk mixture.
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Mix and knead the dough for about 10 minutes by hand on a lightly floured surface, or pulse 15-20 times in a food processor, until smooth and elastic.
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Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp towel and let rise in a warm place until doubled in size, about 1.5 to 2 hours.
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Punch down the dough and knead briefly. Wrap tightly in plastic wrap and refrigerate for 1 hour to chill.
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Preheat oven to 350ðF (177ðC). Line baking sheets with parchment paper or lightly sprinkle with cornmeal.
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Turn the chilled dough onto a floured surface. Cut into 15 equal pieces. Roll each piece into a 10-12 inch long rope.
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Shape each rope into a pretzel by forming a U-shape, twisting the ends twice, and pressing them onto the bottom of the U.
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Bring 2 quarts of water to a boil in a large pot. Add the baking soda and remaining 2 tablespoons of sugar.
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Carefully drop pretzels into the boiling water, one at a time. Boil for 30 seconds per side, then remove with a slotted spoon.
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Place boiled pretzels on the prepared baking sheets. Brush tops with beaten egg and sprinkle generously with coarse salt.
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Bake for 15-20 minutes, or until deep golden brown. Cool on a wire rack before serving.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 0.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a darker, more traditional crust, you can use food-grade lye instead of baking soda for the boil, but handle with extreme caution as lye is caustic. The baking soda method is safer for home cooks and yields excellent results.
Serve warm with mustard, cheese sauce, or cold sour cream. These pretzels freeze well; wrap cooled pretzels individually in plastic and store in a freezer bag for up to 3 months. Reheat in a 350ðF oven for 10 minutes.
If you prefer larger, softer pretzels, divide the dough into 10 pieces instead of 15 and roll them slightly thicker.
Ensure the buttermilk mixture is cooled to lukewarm before adding to the yeast to avoid killing the yeast culture.
