As Uwe Rudnick, the food and beverage director at Addison’s Hotel Intercontinental, picks up a soft, warm pretzel from the basket he has made just hours before, he tears off a pillowy piece and makes an observation.
“These aren’t those same pretzels you find all over the place,” he says with a twinge of a German accent. “These are the real thing – these are what you’ll find in Munich.”
What you’ll find in Munich during the next two weeks is Oktoberfest, a massive annual celebration that involves all five major Bavarian brewers and a cornucopia of classic Bavarian food – amongst which we find the pretzel. If you find yourself unable to travel to Germany, however, Addison’s annual Oktoberfest Celebration, starting Thursday and running through Sunday, makes for a fitting substitute as the second-largest fest in the world behind Munich. Plus, you’ll find these pretzels there, too.
Rudnick’s recipe is simple, hearty, and delicious – the perfect accompaniment for copious amounts of German beer, or even just a Coke. Whatever the beverage accompanying it might be, a soft, warm pretzel always does the trick.
Soft Pretzels (Uwe Rudnick)
By September 19, 2012Published:
- Yield: 6 large, 12 small Servings
Chef Uwe Rudnick's recipe is simple, hearty, and delicious - the perfect accompaniment for copious amounts of German beer, or even just a Coke.
- 3.5 Cups Unbleached, All-Purpose Flour
- 4 Tablespoons Brown Sugar
- 1 Cup Water lukewarm
- 1 Tablespoon Dry Active Yeast
- 1 Cup Water Warm
- 2 teaspoons Baking Soda
- 2 teaspoons Sea Salt
- 1 Tablespoon Granulated Sugar
- 1 Egg Beaten with 1 teaspoon water
- Add Baking Soda to 1 Cup Warm Water and set aside.
Add Yeast to 1 Cup Lukewarm water and let sit for 5 minutes to prove active.
- Mix water/yeast, brown sugar and salt in a food processor, or a large mixing bowl. Add flour and mix until dough is smooth. Add more flour if sticky. (If possible let the dough sit overnight in a bowl or plastic container in the refrigerator).
- Divide the dough into 6 or 12 pieces. Roll each piece into a rope, very thin, a little bigger than a pencil. Shape into an upside down U shape on you table. Bring the ends together and twist them, leaving a little dough after the twist. Flatten the ends and bring to the top of the pretzel and press in the dough to secure making it look like a pretzel. Place on a greased cookie sheet.
- Let the pretzels raised for a 45 minutes or till about double in size. Dip in the water-soda solution. Brush with beaten egg and water solution. Sprinkle with coarse salt, sesame seeds, and/or Parmesan cheese, or cinnamon sugar
- Bake in preheated oven 450 degrees F (225 degrees C) for 12 to 15 minutes or until well browned. Brush with melted butter and eat!