We probably all agree that fresh-baked pretzels are one of the most delicious things in the world – but a little difficult to eat with butter or Obatzda or cream cheese … and that’s where these Oktoberfest Pretzel Muffins come into the game!
Pretzel Muffins are very much made like pretzels but shaped differently (duh!) and baked in the muffin pan. Freshly baked with some cold butter it is a dream. Or you could eat it with some cream cheese, add some fresh cut chives to the cream cheese and just enjoy.
Another upside of this recipe is, that you can put like 12 muffins into the oven at a time – try that with 12 pretzels ;-) . This will make your Oktoberfest themed party so much easier!
Just like the original pretzels, these muffins are to be eaten the same day they are baked and the sooner, the better. But if you have leftover, don’t worry: Make Pretzel Dumplings with them! Use the dumpling recipe and instead of the rolls you use the leftover pretzel muffins.
If you want to make things even more interesting, you can put some herbs into the dough or some cheese or dried tomatoes …
And that’s actually all I can say about Pretzel Muffins – definitely one of my favorite things during Oktoberfest season!
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Oktoberfest Pretzel Muffins
- 400 g all-purpose flour
- 50 g soft, unsalted butter (1/2 butter stick)
- 1 pouch yeast
- 200 ml lukewarm water
- 1 pinch sugar
- 1 tsp. salt
- some coarse salt
- 1.75 l hot water, near boiling
- 50 g baking soda
- Add a pinch of sugar to the lukewarm water and sprinkle the yeast on top. Set aside for 4 minutes.
- Stir the yeast mix and set aside for another 6 minutes.
- In the meantime, pour the flour into a large bowl. Make some space for the yeast mix in the middle.
- Add the butter and the salt to the side of the bowl, then pour the yeast mix into the middle.
- Knead for at least 5 minutes, I recommend about 10 minutes.
- Cover the bowl with a damp towel and put the dough at a warm place until it has doubled its size (usually about 40 - 60 minutes).
- Divide the dough into 12 pieces of about the same size.
- Shape each dough piece into a ball.
- Preheat the oven to 200°C / 390°F.
- The 1.75 l of water should be brought to a near boil - no bubbles though!
- Add the soda to the water and wait that the foam has disappeared.
- Add one dough piece at a time, let it float in the water for 15 seconds on each side (30 seconds in total), then remove it and place in a muffin paper.
- When all dough pieces have are prepared this way, bake them in the oven for about 20 minutes or until it has the right pretzel color.
- Enjoy with butter or obatzda or with cream cheese and chives.