Authentic German Laugenbretzel Recipe: Bake Your Own Pretzels at Home

Ingredients

1 1/2 cups warm water (110°F)
2 teaspoons sugar
2 teaspoons kosher salt
2 1/4 teaspoons active dry yeast
22 ounces all-purpose flour (about 4 1/2 cups)
4 ounces unsalted butter, melted
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water (for egg wash)
Pretzel salt, for sprinkling

Steps and instructions

In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5 minutes or until it begins to foam.
Add the salt, melted butter, and flour to the yeast mixture. Mix until well combined.
Knead the dough on a floured surface for about 5-7 minutes, until it is smooth and elastic.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about an hour, or until it doubles in size.
While the dough is rising, preheat the oven to 450°F (232°C) and line two baking sheets with parchment paper. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in a large pot.
Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll out each piece into a thin rope about 24 inches long, then twist into a pretzel shape.
One by one, carefully place each pretzel into the boiling water for 30 seconds, then remove with a slotted spatula and place on the prepared baking sheets.
Brush the top of each pretzel with the beaten egg yolk and water mixture, then sprinkle with pretzel salt.
Bake in the preheated oven for 12-14 minutes, or until the pretzels are golden brown.
Allow the pretzels to cool on a wire rack before serving.

Tools for making

Mixing Bowl - A large bowl for combining ingredients and kneading the dough.
Baking Sheets - Sheets used to bake the pretzels in the oven.
Parchment Paper - Used to line the baking sheets and prevent sticking.
Large Pot - A pot for boiling the pretzels in water and baking soda.
Slotted Spatula - A tool used to remove the boiled pretzels from the pot.
Wire Rack - A rack for cooling the baked pretzels.
Flour - Used for dusting the surface during kneading.
Pretzel Salt - Salt specifically designed for sprinkling on pretzels.
Measuring Cups and Spoons - Used for accurately measuring ingredients.

Recipe variations

Whole wheat flour instead of all-purpose flour for a healthier option.
Adding different toppings such as sesame seeds, poppy seeds, or grated cheese before baking.
Using a different type of salt for sprinkling, such as coarse sea salt or flavored salts.
Replacing the traditional pretzel shape with pretzel sticks, pretzel bites, or even pretzel rolls.
Experimenting with different fillings, such as cheese, jalapenos, or caramelized onions.
Adding herbs or spices to the dough for extra flavor, such as rosemary, garlic powder, or cinnamon.
Using a different type of sweetener, like honey or maple syrup, instead of sugar.
Making a gluten-free version by using a gluten-free flour blend and ensuring all other ingredients are gluten-free.
For a vegan option, substitute the butter with a plant-based alternative and brush the pretzels with non-dairy milk instead of egg wash.
Creating a sweet version of the pretzels by adding cinnamon sugar or a drizzle of icing after baking.

Recipe overview

If you're a fan of the traditional German pretzel, known as Laugenbretzel, this recipe is for you! Our step-by-step instructions will guide you through creating these delicious, soft, and chewy pretzels from scratch. This recipe requires a few simple ingredients like flour, yeast, baking soda, and of course, pretzel salt to create that signature crust. This process involves making a yeast dough, shaping it into the iconic pretzel twist, and then briefly boiling before baking to achieve that characteristic golden-brown finish. Perfect for any occasion, these homemade Laugenbretzels can be enjoyed on their own or served with your favorite dipping sauces. Happy baking!

Common questions

Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount and follow the same instructions.
Can I use bread flour instead of all-purpose flour? Yes, you can use bread flour instead of all-purpose flour. However, the texture of the pretzels may be slightly different.
Can I freeze the pretzels? Yes, you can freeze the pretzels. Allow them to cool completely, then store them in an airtight container or freezer bag. They can be reheated in a preheated oven.
What can I use instead of pretzel salt? If you don't have pretzel salt, you can use coarse sea salt or kosher salt as a substitute.
Can I add toppings to the pretzels? Yes, you can add various toppings such as sesame seeds, poppy seeds, or shredded cheese to the pretzels before baking. Simply sprinkle them on top after brushing with the egg wash.

Serving dishes and utensils

Baking sheets - Used for baking the pretzels in the oven.
Parchment paper - Placed on the baking sheets to prevent the pretzels from sticking.
Large mixing bowl - Used for combining the ingredients and kneading the dough.
Measuring cups and spoons - Used to accurately measure the ingredients.
Slotted spatula - Used for transferring the boiled pretzels from the pot to the baking sheets.
Wire rack - Used for cooling the pretzels after baking.
Baking brush - Used for brushing the pretzels with the egg wash.
Large pot - Used for boiling the pretzels in water and baking soda.
Flour sifter - Optional, but helpful for sifting flour to ensure a smooth dough.

Origin stories

The Laugenbretzel, or as it's known outside of Germany, the soft pretzel, has an interesting origin story that brings us back to the Middle Ages. Legend has it that an Italian monk invented this delightful treat around 610 A.D. as a reward for children who learned their prayers. He called it 'pretiola', Latin for 'little rewards'. The unique knot-like shape is said to resemble the crossed arms of praying children. This humble 'pretiola' then made its way north to Germany where it evolved into what we now know as the Laugenbretzel, a staple of German cuisine and a beloved treat worldwide.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.