Kicking off in September and wrapping up in early October, Munich, Germany’s famed Oktoberfest is already underway. We suggest celebrating the harvest season like a true Bavarian by baking a batch of traditional German brezn (pretzels). Pillowy soft on the inside with a salty, crispy crust, these are definitely worth the effort! TIP: Little hands make light work of all the kneading, so gather the kinder and get them to pitch in!
Here’s what you’ll need:
1 tablespoon sugar
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
3 3/4 to 4 cups all-purpose flour
1 large egg, lightly beaten
2 teaspoons pretzel salt or other course salt
You’ll find the rest of the recipe at epicurious. (Note: Although these are called “New York” Pretzels, we can assure you that the end result is an authentically German taste!)