Include in Print View:

🥨 Authentic Bavarian Pretzels (Laugenbrezeln)

Ingredients
  • 500 g bread flour (4 cups)
  • 10 g salt (2 tsp)
  • 7 g sugar (2 tsp)
  • 7 g instant yeast (1 packet)
  • 300 ml warm water (1 1/4 cups)
  • 40 g unsalted butter, softened (3 tbsp)
    • For lye bath (traditional):
  • 1 L water (4 cups)
  • 30 g food-grade lye (NaOH)
  • For home-safe version:
  • 1 L water (4 cups)
  • 50 g baking soda (3 tbsp)
    • Topping
  • Coarse salt (pretzel or kosher)
Instructions
    Make dough
  1. 1
    Mix flour, salt, sugar, and yeast. Add water and butter. Knead until smooth and elastic (8–10 minutes).
  2. 2
    Cover and let rise until doubled (about 1 hour).
    3. Shape pretzels
  3. 3
    Divide dough into 8 pieces. Roll each into a 20-inch rope, thicker in the middle, thinner at the ends.
  4. 4
    Twist into pretzel shape. Place on parchment-lined tray.
    5. Second rise
  5. 5
    Let shaped pretzels rise 20 minutes. Chill in fridge (helps skin firm for dipping).
    6. Prepare lye or soda bath
  6. 6
    If using lye: carefully dissolve lye in water (gloves & safety glasses recommended).
  7. 7
    If using baking soda: boil water, add soda.
    8. Dip pretzels
  8. 8
    Briefly dip each pretzel (5–10 seconds), remove with slotted spoon, drain.
    9. Bake
  9. 9
    Sprinkle with coarse salt.
  10. 10
    Bake at 450°F (230°C) for 12–15 minutes, until deep brown and glossy.
Read it online: https://wayfarerspantry.com/thepantry/recipe/%f0%9f%a5%a8-authentic-bavarian-pretzels-laugenbrezeln/