✦ Featured
Recipe · Alsace
Bretzels maison au gros sel
Homemade Alsatian pretzels with coarse salt
⏱ 90 minServes 8Hard200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
400 g (14 oz)flour
1 packet8 g packet of baker’s yeast
250 ml (1 cup)warm water
30 g (1 oz)soft butter
2 tbspbaking soda
2 tbspcoarse salt
- 400 g (14 oz) flour
- 1 packet 8 g packet of baker’s yeast
- 250 ml (1 cup) warm water
- 30 g (1 oz) soft butter
- 2 tbsp baking soda
- 2 tbsp coarse salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the flour, the yeast dissolved in the warm water and the soft butter, then knead for 10 minutes into a supple dough.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Cover and let the dough rise for 1 hour at room temperature until doubled in size.
- Punch down the dough and divide it into pieces, roll each into a long thin rope, then twist into a pretzel shape.
- Dip the pretzels for a few seconds in boiling water with baking soda — that’s what gives them their shiny crust.
- Drain the pretzels, place them on the lined baking sheet and sprinkle generously with coarse salt.
- Bake at 220 °C (425 °F) for 15 minutes until deep golden, then serve warm as an appetizer.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.
