Double Good Luck – Part 2

Yesterday, I shared the Southern tradition for good luck, by eating black-eyed peas for New Year’s Day. Double Good Luck – Part 1 Today, I am sharing the German tradition of eating soft pretzels. Larry is almost 100% German, and he had no idea about this German tradition until a few years ago, when I started making pretzels for New year’s Day.

Pretzels were often distributed to the poor as symbols of good luck for both physical and spiritual sustenance. By the seventeenth century, loops became symbols of undying love too. German children would wear pretzel necklaces on New Year’s to symbolize good luck and prosperity in the next year as well. The breaking of a “Good-Luck” New Year’s Pretzel (Grosse Neujahrsbrezel) is a long time German tradition, thought to bring good luck and prosperity in the New Year when eaten at midnight or by breakfast on New Year’s Day. https://ajeanneinthekitchen.com/2024/01/01/some-german-holiday-traditions/

I have played around with many different recipes for soft pretzels, but the one I made this year is my current new favorite recipe. They were golden and chewy on the outside and soft on the inside. A perfect way to help ring in the new year. 🙂

Soft Pretzels

1 1/2 cups warm water

4 tsp dry active yeast

1 tsp sugar

Combine together and let set for about 10 minutes, or until it becomes frothy.

5 cups flour

1/2 cup sugar

1 1/2 tsp salt

1 TBSP canola or vegetable oil, + more to coat the bowl

1/2 cup baking soda

4 cups hot water

kosher salt

While the yeast mixture is setting, mix the flour, sugar and salt together and make a well in the center. Add the oil to the yeast mixture and whisk together. Then pour into the center of the well, and mix from the inside out until everything is mixed together.

Knead the dough for about 7 minutes, or until it forms into a soft dough ball. Cover and let rise for about 1 hour or until it doubles in size. You will have a very soft dough.

When the dough is ready, preheat the oven to 450* F or 230*C.

Cut the dough into 12 equal portions and roll into long, thin ropes, about 16 inches in size. Bring the ends together and twist twice, sticking the ends underneath.

Combine the water and the baking soda and bring to a full rapid boil. Place one pretzel at a time into the boiling mixture for about 15-30 seconds. When the pretzels rise to the top of the water, remove and drain off the excess liquid and repeat until all the pretzels are done.

Sprinkle a little kosher salt on the top of each pretzel and bake for about 8-10 minutes, or until golden brown.

Brush the pretzels with melted butter immediately after removing from the oven. You can enjoy them as is, or with a dash of mustard or cheese or cheese sauce. I like a little Dijon mustard spread on the top of mine.

Happy New Year everyone. May it be filled with good health, happiness and prosperity to all. ‘Til next time.