Serves 2
140 min
Laugenbrezel (Traditional German Pretzels)
Recipe GLPR90e53815a3fb94
Authentic German soft pretzels with a deep mahogany crust, achieved through a traditional lye bath. These chewy, slightly sweet pretzels feature the characteristic twisted shape and are finished with coarse salt. Perfect for serving warm with butter.
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Ingredients
1½ tablespoons barley malt syrup
1 package (¼ ounce) active dry yeast
1 cup warm water
3 tablespoons unsalted butter, softened, plus more for serving
4 cups all-purpose flour, plus more for dusting
¼ teaspoon kosher salt
2 tablespoons baking soda
Coarse salt for sprinkling
Directions
Combine warm water, barley malt syrup, and active dry yeast in a large mixing bowl. Let sit for 5 minutes until foamy.
Add softened butter, flour, and kosher salt to the yeast mixture. Mix with your hands or a sturdy wooden spoon until a rough dough forms.
Turn the dough onto a lightly floured work surface and knead for 8–10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise at room temperature for 1 hour, or until doubled in size.
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
Divide the risen dough into 4 equal pieces. Roll each piece into a rope about 20 inches long and ¾ inch thick.
Shape each rope into a pretzel by forming a loop, crossing the ends, and tucking them into the base of the loop.
Fill a large pot with water and bring to a boil. Stir in the baking soda until dissolved—the solution will foam.
Carefully dip each pretzel into the baking soda bath for 30 seconds, then transfer to a prepared baking sheet.
Sprinkle the top of each pretzel generously with coarse salt.
Bake for 15–20 minutes until deep golden brown.
Remove from the oven and serve warm with softened butter for spreading.
