Authentic German Laugenstangen (Pretzel Sticks) Recipe

Ingredients

  • 500 grams of bread flour
  • 1 tablespoon of sugar
  • 2 teaspoons of salt
  • 1 teaspoon of active dry yeast
  • 300 milliliters of warm water (100-110°F)
  • 2 tablespoons of unsalted butter, melted
  • 3 tablespoons of baking soda
  • Coarse salt for topping

Steps and instructions

  1. In a large bowl, combine the bread flour, sugar, and salt.
  2. In a separate bowl, combine the warm water and yeast, stirring until the yeast is dissolved.
  3. Pour the yeast mixture into the flour mixture, and add the melted butter. Mix until a dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. If the dough is too sticky, add more flour as needed.
  5. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until the dough has doubled in size.
  6. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  7. Divide the dough into 8 equal pieces, and roll each piece into a long rope. Twist the ropes into pretzel shapes, and place them on the prepared baking sheet.
  8. In a large pot, bring 2 quarts of water to a boil. Carefully add the baking soda to the boiling water (it will fizz up).
  9. One at a time, boil each pretzel for 30 seconds, then remove with a slotted spoon and place back on the baking sheet.
  10. Sprinkle the pretzels with coarse salt, then bake for 15-20 minutes, or until golden brown.
  11. Let the pretzels cool on a wire rack before serving.

Tools for making

Recipe variations

  • Whole wheat flour instead of bread flour for a healthier option
  • Adding different herbs and spices to the dough, such as garlic powder, rosemary, or cinnamon
  • Using different toppings like sesame seeds, poppy seeds, or grated cheese
  • Making mini Laugenstangen by dividing the dough into smaller portions
  • Adding fillings to the pretzel dough, such as cheese, ham, or jalapenos
  • Creating a sweet version by omitting the salt and sugar in the dough, and instead brushing the pretzels with melted butter and sprinkling them with cinnamon sugar
  • Using a gluten-free flour blend for those with gluten sensitivities
  • Experimenting with different shapes, such as pretzel knots or pretzel sticks
  • Substituting the baking soda bath with a traditional lye bath for a more authentic taste
  • Making a vegan version by replacing butter with vegetable oil and using a plant-based milk instead of water

Recipe overview

Welcome to our recipe for Laugenstangen, or German pretzel sticks. These delicious, traditional German baked goods are known for their distinctive soft, chewy texture, and shiny, deep brown crust. These pretzels are perfect for enjoying as a snack, alongside a meal, or even as a unique alternative for sandwich bread. In this recipe, we'll be walking you through how to mix, knead, and shape the dough, as well as how to create that classic pretzel finish by boiling them briefly in a baking soda solution before baking. It might sound a little unusual if you're not familiar with traditional pretzel-making methods, but it's a fun process and the result is incredibly tasty. If you're a fan of pretzels, you're going to love learning how to make your own Laugenstangen at home with this simple, step-by-step recipe. So, let's get started!

Common questions

  1. Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour for bread flour, but the texture of the Laugenstangen may be slightly different.
  2. Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast instead of active dry yeast. However, you may need to adjust the amount and follow the instructions on the yeast package.
  3. Can I skip the boiling step with baking soda? No, the boiling step with baking soda is essential for achieving the characteristic chewy texture and browned crust of Laugenstangen.
  4. Can I freeze the pretzels before baking? Yes, you can freeze the pretzels after shaping them into pretzel shapes. Place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. When ready to bake, allow them to thaw in the refrigerator overnight and proceed with the boiling and baking steps.
  5. Can I add toppings to the pretzels? Absolutely! Before baking, you can brush the pretzels with beaten egg and sprinkle them with sesame seeds, poppy seeds, or grated cheese to add extra flavor and texture.
  6. How long do the pretzels stay fresh? Laugenstangen are best enjoyed fresh on the day they are made. However, they can be stored in an airtight container at room temperature for up to 2 days. To reheat and refresh them, simply place them in a preheated oven at 350°F (175°C) for a few minutes.

Serving dishes and utensils

  • Baking sheet - Used to bake the Laugenstangen in the oven.
  • Parchment paper - Lining the baking sheet with parchment paper prevents the Laugenstangen from sticking.
  • Large pot - Used to boil the pretzels before baking.
  • Slotted spoon - Used to remove the pretzels from the boiling water.
  • Wire rack - Allows the pretzels to cool evenly after baking.

Origin stories

Laugenstangen, also known as pretzel sticks, hail from the heart of Europe, Germany. Their history dates back to the Early Middle Ages where they were initially developed by Monks. It is said that the distinctive twisted knot shape of the pretzel was designed to mimic the hands of a person in prayer. Over the centuries, the humble pretzel has evolved into a multitude of forms, Laugenstangen being one of them. The pretzel's unique flavor profile comes from being boiled in a baking soda bath before baking, a process known as "lye" or "laugen," giving them their signature chewy texture and shiny, brown crust. In modern Germany, you'll find Laugenstangen at every bakery, and it's a beloved snack at Oktoberfest celebrations.

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.