Kranjska kobasica is my favorite kind of sausage to eat in Croatia. Sure the Slovenians claim it as part of their cultural heritage (as it is), but its also from this region of Croatia as well as Austria because, really, food doesn’t respect borders and borders change. Why am i talking about sausage when this is a post about pretzels? Well because what goes better with sausage and sauerkraut (which was what I was planning for lunch) than a soft pretzel! And of course a good beer like Karlovačko.
This particular recipe is adapted from Alton Brown‘s on Food Network. I changed the measurements a little, but the most significant change was the use of 1 cup of whole wheat flour along with the 2 cups of white.
- 1 1/2 cups of warm water
- 1 tbsp of sugar
- 1 tbsp of salt
- 1 package of active dry yeast
- 2 cups of white flour
- 1 cup of whole wheat flour (plus more for kneading)
- 2 tablespoons of butter, melted
- 3 tablespoons of baking soda
- 1 large egg yolk beaten with 1 tbsp water
Begin by proofing the yeast–combine the water, sugar and salt in a large bowl. Sprinkle the yeast on top and set aside until it begins foaming (about 5-10 minutes).
Next add the flours and butter, mixing thoroughly. Knead the dough for a few minutes, adding more flour as needed if the dough is too sticky. Place a little oil in a bowl and place the dough in–first upside down, then right side up (seam down) so that it doesn’t dry out. Cover the bowl with a tea towel and place in a warm place for about an hour. The dough should double in size.
Preheat the oven to 220 degrees Celsius. Grease two parchment lined baking sheets. You can also add Bring 1.2 liters of water to a boil in an electric kettle. If you don’t have one, simply boil the water in a medium-sized pot.
Next, divide the dough into 8 equal pieces. Roll each piece into an approximately 40 cm long rope. I tend to hold one end up when I roll the dough out, but you can also do it flatly on your work surface. Here’s a great video on how to shape it into a pretzel. Basically you form a U-shape, twist the ends together, then fold it back onto itself.
Add baking soda to the water and once it is at a rolling boil, add in one pretzel at a time for about 30 seconds. Remove them from the water very carefully and place on the baking sheet (I found that using two spatulas worked best). Once all of the pretzels are boiled, brush with the egg/water mixture and sprinkle with a little sea salt. Bake for about 15 minutes, or they turn golden brown.
Serve with mustard or butter. (as well as beer and sausage!)