There are days when a simple snack becomes a ceremony—when flour, water, and fruit become a reason to pause. This pairing is exactly that. A street-food classic meets woodland sweetness: golden German-style pretzels paired with our special blackberry jam infused with citrus and warmth. It’s comfort with a Catskills twist.
Part I: Soft German Pretzels
Ingredients (makes 8–10)
- 2 cups all-purpose flour
- 1¼ tsp fast-acting yeast
- ½ tsp sugar
- ¾ cup warm water
- 6 Tbsp baking soda (for water bath)
- 1 egg (beaten, for glaze)
- Coarse salt for topping
Instructions
- Make the Dough
In a large bowl, mix flour, yeast, sugar, and salt. Stir in warm water and knead on a floured surface for about 10 minutes until smooth and elastic. Divide into 8–10 even pieces. - Shape & Rest
Roll each piece into a 12-inch rope. Twist into classic pretzel shapes or rustic knots. Place on oiled baking sheets, cover with a towel, and let rest in a warm place for 40 minutes. - Prepare the Soda Bath
Preheat oven to 425°F. In a deep frying pan, bring water and baking soda to a gentle boil. Gently lower each pretzel into the water—cook 3 or 4 at a time—until slightly puffed and lightly bubbled (about 30 seconds). Remove with a slotted spoon and drain. - Bake to Golden
Place pretzels on a baking sheet, brush with beaten egg, sprinkle with coarse salt, and bake for 15–18 minutes, or until golden brown.
Part II: Special Blackberry Jam
Ingredients
- 6 cups blackberries
- ½ cup (125 ml) water
- 3¼ cups (1½ lb) sugar
- ¾ cup (185 ml) orange juice
- ⅓ cup (85 ml) lemon juice
- 2 Tbsp grated orange rind
Instructions
- Simmer blackberries and water until heated through.
- Strain through a fine sieve, pressing to extract juice.
- Return juice to saucepan and add sugar. Stir over low heat until dissolved.
- Add orange juice, lemon juice, and orange rind. Mix.
- Bring to a rapid boil and cook until jam reaches setting point.
- Pour into sterilized jars and seal.
Serving Magic:
- Warm pretzels + chilled jam. A contrast that surprises.
- For brunch boards: Serve alongside creamy brie, sliced apples, and fresh herbs.
- For cozy evenings: Tear a pretzel apart, still warm, and dip straight into jam—no knife required.
H&F Notes:
- Add a sprig of rosemary to the jam while boiling for a herbal twist.
- For dessert: serve pretzels dusted with cinnamon sugar and paired with the jam as a dip.
- Freeze pretzels after baking and reheat for weekday joy.