Traditional German Laugenbrezeln Recipe

Ingredients

1 tablespoon of active dry yeast
3/4 cup of warm milk
2 tablespoons of light brown sugar
2 cups of bread flour
1/2 teaspoon of salt
2 tablespoons of soft unsalted butter
1/4 cup of baking soda
8 cups of water
Coarse salt, for sprinkling

Steps and instructions

Dissolve the yeast in the warm milk, then add the sugar and let it rest for 5 minutes until it becomes frothy.
Mix together the flour and salt in a large bowl. Add the yeast mixture and soft butter. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel and let it rise in a warm place for 1 hour or until it doubles in size.
After the dough has risen, divide it into 6 equal parts. Roll each piece into a long rope, about 18 inches long, then twist into a pretzel shape.
Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
Bring the water and baking soda to a boil in a large pot. Boil each pretzel for 30 seconds per side, then place them on the prepared baking sheet.
Sprinkle the pretzels with coarse salt while they are still wet.
Bake in the preheated oven for 12-15 minutes or until golden brown. Let them cool on a wire rack before serving.

Tools for making

Mixing bowl - A large bowl to mix the ingredients and knead the dough.
Baking sheet - A flat sheet pan used for baking the pretzels in the oven.
Parchment paper - To line the baking sheet and prevent the pretzels from sticking.
Large pot - A pot to boil the pretzels in the water and baking soda mixture.
Wire rack - A rack to cool the pretzels after baking.
Measuring spoons - For accurately measuring small amounts of ingredients.
Measuring cups - For accurately measuring larger amounts of ingredients.
Kitchen towel - To cover the dough while it rises.
Rolling pin - To roll out the dough into long ropes.

Recipe variations

Whole wheat flour instead of bread flour for a nuttier flavor and added fiber.
Using a combination of different flours like rye, spelt, or oat flour for a unique taste and texture.
Adding shredded cheese, such as cheddar or Parmesan, to the dough for a cheesy twist.
Brushing the pretzels with beaten egg and sprinkling them with sesame seeds or poppy seeds before baking for added flavor and texture.
Making sweet pretzels by omitting the salt and sprinkling them with cinnamon sugar before baking.
Adding herbs and spices to the dough, such as rosemary, garlic powder, or onion powder, for a savory twist.
Creating stuffed pretzels by rolling the dough around fillings like ham and cheese, spinach and feta, or Nutella and banana.
Making mini pretzel bites by cutting the dough into small pieces and boiling and baking them as usual.
Using a different shape for the pretzels, like pretzel sticks, pretzel rolls, or pretzel knots.
Making a gluten-free version by using a gluten-free flour blend and ensuring all other ingredients are gluten-free.

Recipe overview

Welcome to our recipe for traditional German Laugenbrezeln, also known as Pretzels! These twisted treats have a characteristic shine and a deliciously soft interior surrounded by a slightly crunchy crust. They're sprinkled with coarse salt for an extra burst of flavor. This recipe requires some patience as the dough needs to rise, but the result is definitely worth the wait. You'll be boiling the pretzels in a baking soda bath before baking, which gives them their unique texture and shine. Enjoy the process of hand-shaping your pretzels and watch them turn golden brown in the oven. These homemade pretzels will surely impress your family and friends. Enjoy them warm, perhaps with a dab of butter or your favorite mustard!

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 instructions as given.
Can I use whole wheat flour instead of bread flour? Yes, you can use whole wheat flour instead of bread flour, but the texture and taste may be slightly different from traditional Laugenbrezeln. Adjust the liquid as needed to achieve the right consistency.
Can I use a stand mixer to knead the dough? Absolutely! You can use a stand mixer fitted with a dough hook to knead the dough instead of doing it by hand. Follow the manufacturer's instructions for mixing and kneading.
Can I freeze the pretzels? Yes, you can freeze the pretzels after baking. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, thaw them at room temperature and warm them in a preheated oven until heated through.
Can I make mini pretzels instead of large ones? Certainly! You can divide the dough into smaller pieces to make mini pretzels. Adjust the boiling and baking times accordingly, as they may need less time than the larger ones.

Serving dishes and utensils

Baking sheet - Needed to bake the Laugenbrezeln in the oven.
Parchment paper - To line the baking sheet and prevent the pretzels from sticking.
Large pot - Used to boil the pretzels in the baking soda water mixture.
Wire rack - To cool the pretzels after baking and allow air circulation.
Mixing bowl - For mixing the dough ingredients together.
Measuring spoons - To accurately measure the yeast, sugar, and salt.
Measuring cups - Used to measure the warm milk and bread flour.
Kitchen towel - To cover the dough while it rises.
Knife or dough scraper - To divide the dough into equal parts.
Rolling pin - Used to roll the dough into ropes for shaping the pretzels.

Origin stories

Did you know that a historical legend attributes the invention of the pretzel shape to an Italian monk? As the tale goes, in the early 7th century, he created it to reward his students when they learned their prayers. He would give them this baked dough twisted in the shape of crossed arms, mimicking the traditional posture for prayer in those days. He called his creation 'pretiola', which means 'little reward' in Latin. Over time, the pretzel traveled north and became an integral part of German baking tradition, which is where our recipe for Laugenbrezeln, or lye pretzels, comes from. These pretzels are distinctive for their shiny, dark brown exterior, a result of being boiled in a baking soda solution before baking, a process known as 'lye washing'. Whether as a reward or a treat, the humble pretzel certainly has an interesting journey to share.

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.