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!
Pin Pretzel Muffins to Pinterest
Oktoberfest Pretzel Muffins
Ingredients
- 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
Instructions
- 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.
Thanks Barbara, attempted to make these twice now, first time tasted great but stuck to cupcake cases, second time used a muffin tray and no cases and didn’t stick, tastes lovely again however still not quite there with the look and pretzel finish like yours in the picture, do you have any tips for making them look the finish like yours?
How did they look differently, was it the color or the texture?
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My family enjoyed these. They were so delicious and easy. Thank you!
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Made these today and they are cute and delicious. BUT, mine stuck to the cupcake liner paper. I sprayed some of the papers, but that didn’t keep them from sticking. Some of the paper stuck to the bottoms when I peeled it away. I tried the second batch in just greased muffin cups. They popped right out and tasted great but looked like muffins not the rounded shape of the paper lined muffins.
Any suggestions?
I just made this today to go with our chili supper. It’s rare that my baked goods look like the picture but these came out looking exactly like the picture. I changed the flour mixture just a bit to 250 grams all purpose and 150 grams of whole wheat flour. They taste really good with that mix.
Sounds great! I love the idea to substitute some of the flour with whole wheat flour!
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Thank you for spreading the word :-)
hi Barbara ,
Thank you for the recipes ! when you say a ‘pouch ‘ of yeast , what is the weight ? Can I use instant yeast granules ?
you do not mention the rock salt on top of the Pretzel in the recipe – is this important ?
Hi Juleta,
A pouch of dry yeast or granulated instant yeast has 7 g. The salt on the pretzels is optional. I wouldn’t like mine without salt but if you prefer not to have it, leave it out. We don’t have salted butter in Germany but maybe the taste just with salted butter makes up for not using salt on top?
Best,
Barbara
Hallo Barbara,
Habe das Schwarzbrot gebacken und die Brötchen beides ist Sehr gut geworden, schmeckt wie zuhause in Deutschland. Mein Mann will kein anderes Brot mehr essen, werde dem nächst das Graubrot backen, ich bin sicher daß das auch prima wird. vielen Dank für die Rezepte Tschüß – Inge
Hallo Inge!
Klasse, das freut mich! Beim Brot musst Du darauf achten, dass beim Backen die Temperatur nicht auf 290 sondern auf 390 Grad runter gestellt wird. Leider ein Fehler den ich im Video gemacht habe – ich werde es wohl noch einmal filmen müssen. Viel Spaß beim Backen und viel Erfolg :) Barbara
can the dough be kept in the fridge for baking tomorrow…just 2 people here and 12 would be too many?
It is possible to put yeast dough into the fridge overnight, this will slow down the rising. Just make sure it gets back to room temperature before you continue to use it. Otherwise, it will not really rise well in the oven and won’t be as fluffy as you would like it. Some prepare it to the point where it would be going into the paper and into the oven but freeze it instead. Later they take it out and put it right into the oven. I haven’t tried this, so I can’t tell how well it works. Maybe just reduce the recipe to half and give the leftover (if there is still any) to a nice neighbor? That’s what I usually do. :-)