Authentic German Laugenbrezel (Pretzel) Recipe

Ingredients

500g strong white bread flour
1 tablespoon of salt
2 teaspoons of sugar
1 packet of dried yeast (equivalent to 7g)
300ml of lukewarm water
50g of melted unsalted butter
1L of water for boiling
3 tablespoons of food-grade sodium hydroxide (lye)
Coarse sea salt for sprinkling

Steps and instructions

Combine the bread flour, salt, sugar, and yeast in a large mixing bowl.
Add the lukewarm water and melted butter to the dry ingredients.
Using a dough hook attachment on your mixer, mix until a dough forms. Alternatively, you can knead by hand for about 10 minutes until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about two hours or until it has doubled in size.
Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
Knead the dough lightly to knock out the air and divide it into 8 equal pieces.
Roll each piece into a long rope, then shape into a traditional pretzel shape.
In a large pot, bring 1 liter of water to a boil. Carefully add the food-grade sodium hydroxide (lye) to the boiling water.
Using a slotted spoon, dip each pretzel into the boiling lye solution for 30 seconds, making sure each pretzel is fully coated.
Place each pretzel on the prepared baking tray and sprinkle with coarse sea salt while they are still damp.
Bake pretzels in the preheated oven for about 15 to 20 minutes, or until they are a deep brown color.
Allow pretzels to cool on a wire rack before serving.

Tools for making

Mixing bowl - A large bowl for combining the dry and wet ingredients.
Dough hook attachment - A mixer attachment used for kneading the dough.
Baking tray - A flat tray used for baking the pretzels in the oven.
Parchment paper - Used to line the baking tray and prevent sticking.
Greased bowl - A bowl coated with a thin layer of oil or butter for the dough to rise in.
Clean kitchen towel - Used to cover the dough while it is rising.
Slotted spoon - A spoon with slots or holes, used for dipping the pretzels in the boiling lye solution.
Wire rack - Used for cooling the pretzels after baking.

Recipe variations

Whole wheat flour instead of white bread flour for a healthier option
Add shredded cheese or herbs (such as rosemary or thyme) to the dough for added flavor
Brush the pretzels with melted butter or beaten egg before baking for a shiny crust
Replace the coarse sea salt with sesame seeds, poppy seeds, or a mixture of both
Create a sweet version by omitting the salt and sprinkling the pretzels with cinnamon sugar after baking
Make mini pretzels by dividing the dough into smaller portions and shaping them into bite-sized twists
For a vegan option, substitute the butter with a non-dairy spread and skip the lye solution by using a baking soda bath (1/2 cup of baking soda dissolved in 1 liter of boiling water)
Add cooked sausage or bacon inside the pretzel for a meat-filled variation
Experiment with different dips or spreads like mustard, cheese sauce, or hummus to serve alongside the pretzels
Make pretzel bites by cutting the dough into small pieces and rolling them into bite-sized balls

Recipe overview

Get ready to impress your friends and family with this traditional German recipe for Laugenbrezel, also known as pretzels. These deliciously chewy, golden brown treats are the perfect blend of savory and slightly sweet. They're ideal for brunch, as a snack, or as a side dish with your favorite German meal. In this recipe, we'll guide you step-by-step on how to create the perfect pretzel dough, shape your pretzels, and give them their characteristic glossy, brown crust with a lye bath (don't worry, it's food-grade lye!). Don't forget to sprinkle them with coarse sea salt for that classic pretzel taste. With a little patience and practice, you'll be making bakery-quality pretzels in no time. Enjoy the process and the delightful end result! Please note: working with lye requires caution. Always protect your skin and eyes and work in a well-ventilated area. In case of contact with the skin or eyes, rinse immediately with plenty of water.

Common questions

Can I use all-purpose flour instead of bread flour? Yes, you can use all-purpose flour as a substitute for bread flour in this recipe. However, the texture and chewiness of the pretzels may be slightly different.
Can I use instant yeast instead of dried yeast? Yes, you can use instant yeast as a substitute for dried yeast. Keep in mind that the rising time may be slightly shorter when using instant yeast.
Can I skip the step of using lye? Yes, you can skip using lye if you prefer. Instead, you can boil the pretzels in a mixture of water and baking soda for a similar effect, although the taste and texture may differ slightly.
Can I freeze the pretzels? Yes, you can freeze the pretzels. Allow them to cool completely, then place them in a freezer-safe bag or container. When ready to eat, thaw at room temperature and reheat in the oven for a few minutes to regain their freshness.
Can I add toppings to the pretzels? Absolutely! You can experiment with various toppings such as sesame seeds, poppy seeds, or even cheese. Simply sprinkle them on top of the pretzels before baking.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough ingredients.
Dough Hook Attachment - A tool used with a mixer to knead the dough.
Baking Tray - A flat tray used for baking the pretzels in the oven.
Parchment Paper - Used to line the baking tray and prevent the pretzels from sticking.
Slotted Spoon - A spoon with slots or holes, used for dipping and removing the pretzels from the boiling water.
Wire Rack - A rack used to cool the pretzels after baking.

Origin stories

Laugenbrezel, the iconic pretzel with its unique twist and glossy brown crust, holds a special place in the culinary landscape of Germany. Legend has it that the pretzel was invented by a disgraced Italian monk in the 7th Century. As a form of penance, he crafted a bread product that would depict children's arms folded in prayer. With a twist of the dough, and three holes to represent the Christian Trinity, the pretzel was born. It crossed the Alps into Austria and Germany, where it became particularly popular in the southern region of Bavaria. The Laugenbrezel got its name from the "lye" or "laugen," a strong alkaline solution it's dipped in before baking, which gives it its distinctive color and flavor. In Germany, it's not only a staple at meals but also a symbol used by bakers for centuries, adorning their shop windows and signboards.

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.