EI-EI-EI-OH! Celebrate Oktoberfest with Authentic German Pretzels

Pretzels date back to medieval times when monks fashioned the dough to resemble praying hands. Image courtesy of BabetteFeasts via Flickr (CC)

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!)

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