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Preparation info
  • Makes

    Twelve

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Pretzels or Brezeln, as they are known in Germany, are said to be derived from the latin bracellae or arms, referring to the crossed “arms” of dough inside the oval shape. The best pretzels are sold on the streets of New York, warm and chewy, covered with grains of salt and smeared with a golden stripe of mustard.

Ingredients

For the yeast sponge

  • 7 g/¼ oz fresh yeast
  • 75 ml/5

Method

  1. Lightly flour a baking sheet. Also grease two baking sheets. Cream the yeast for the yeast sponge with the water, then mix in the flour, cover with clear film (plastic wrap) and leave to stand at room temperature for 2 hours.

  2. Mix the