Bavarian Butter Brezn

A Traditional Bavarian Delight

Bavarian Butter Brezn is a quintessential snack from the heart of Bavaria, Germany. Known for its soft, buttery interior and crisp, salty crust, this pretzel variation is a beloved staple often enjoyed with beer in beer gardens, at festive gatherings, or simply as a quick and satisfying treat. Its origins trace back to medieval European monasteries, where monks created pretzels as early as the 7th century as a symbol of arms crossed in prayer.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 2 tablespoons butter, softened
• 3/4 cup warm water (110°F)
• 1/3 cup baking soda
• 1/4 cup coarse salt for topping
• 3 tablespoons melted butter for brushing

Preparation

Step 1: Activate the Yeast

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy. This process, known as proofing, activates the yeast and ensures the dough will rise properly.

Step 2: Make the Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture. Add the softened butter. Mix together until a dough forms.

Step 3: Knead the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes. The dough should become smooth and elastic. Kneading develops the gluten in the flour, which gives the pretzels their characteristic chewy texture.

Step 4: First Rise

Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size. This is a critical step as it allows the bread to develop flavor and structure.

Cooking Process

Step 5: Shape the Brezn

Once the dough has risen, punch it down and divide it into six equal parts. Roll each piece into a long rope, approximately 20 inches long, and shape it into a traditional pretzel form by creating a U shape, twisting the ends, and pressing them onto the dough.

Step 6: Prepare the Baking Soda Bath

In a large pot, bring about 8 cups of water to a boil. Gradually add the baking soda to the boiling water. Be cautious as it will bubble up. Using a slotted spatula, gently lower each pretzel into the water bath for 30 seconds. This bath gives the pretzels their unique flavor and chewy texture.

Step 7: Bake the Brezn

Preheat your oven to 450°F (232°C). After their bath, place the pretzels on a baking sheet lined with parchment paper. Sprinkle coarse salt generously on top. Bake for 12-14 minutes or until they are a deep golden brown.

Enjoying Your Bavarian Butter Brezn

Step 8: Brush with Butter

Remove the butter brezn from the oven and immediately brush them with melted butter. This step not only adds a delicious buttery flavor but also gives the pretzels a shiny, appetizing appearance.

Serving Suggestions

These Bavarian Butter Brezn are best enjoyed fresh and warm. They pair perfectly with traditional Bavarian accompaniments such as sweet mustard and weisswurst or alongside a tall glass of Bavarian beer. Whether you're enjoying them at a summer festival or in the coziness of your home, these buttery delights are sure to bring a touch of Bavaria to your table.

Set a cooking timer as needed throughout the process to ensure precision in both preparation and baking, contributing to the perfect outcome.