Laugenbrezel – German Pretzels

When you think of when Laugenbrezel – German Pretzels what comes to mind? Do large German people in lederhosen come to mind, like Augustus Gloop from Willy Wonka? Germany is known for pretzels among other things, despite being mainly rooted in the southern portion of the country. Or do you think about most probably the most famous city on earth where Pretzels hang on carts where you can buy hot dogs?

When I think of pretzels I think of my brother. During our time spent living in Germany, my brother would go through those frozen packets of ready to bake pretzels every other week. He loved them so and the unfortunate reality is that we cannot buy ready made or large soft pretzels in our part of the world.

My brother and I are kindred souls, cheeky and as immature as we were when we were the height in the photo above. I ordered brother and sister time with him (as older sister I get this privilege) as it had been long enough without. For a snack during the movie we went to, pretzel’s were just the thing to surprise him with.

How to prepare Laugenbrezel – German Pretzels

• Activate your yeast: Let the water and yeast sit until bubbly.
• Combine the dry ingredients: Mix them together.
• Form the dough: Add the water and yeast and create your dough.
• Knead baby: You need to thoughouly knead the dough to create a soft dough that will result in the soft interior and chewy exterior.
• Rest: Give the dough 30 minutes of breathing space.
• Separate into 12 pieces: Weigh out each piece and shape into 12 pretzels.
• Refrigerate: Give the dough more resting time and refrigerate uncovered to dry out a little.
• Boil the water: Once you have a rolling boil, add the baking soda.
• Boil the pretzels: Boil on each side briefly and place on your baking tray.
• Salt: Sprinkle rough or sea salt over the pretzels.
• Bake: Bake until they are golden.
• Serve: Allow to cool a little and serve with mustard.

Tips for the best Laugenbrezel – German Pretzels

Traditional Lye: Quite a few recipe’s call for an ingredient called lye in regards to finalizing the taste and results of making them quintessentially pretzel’s. However, reading that lye can cause even blindness, I decided to adapt a recipe that required baking soda instead and the results are much the same and much easier to achieve at home.

Refrigerating the dough: This step helps dry out the exterior of the dough and contributes to the golden chewy exterior!

Best served: These are absolutely best served the day they’re made.

Freezing the dough: If you cannot eat all 12 pretzels and don’t have enough people to share with, you can the dough freeze for up to 3 month once you have shaped them into pretzels. Leave them out in the open air to defrost and make as per the instructions below.

More bread recipes you’ll enjoy

Gemberolus – Dutch Ginger Rolls

Cheesy Cheddar Scones

Potato Donuts

Laugenbrezel – German Pretzels
Adapted from Amandascookin (and several other places)
Makes 12 pretzels

Ingredients:
1 cup warm water
2 packages/4 1/2 teaspoons active dry yeast
640 grams/4 cups plain flour
1 teaspoon sugar
2 teaspoons salt
3 tablespoons/45 grams butter, softened
8 cups water
1/2 cup baking soda
Course salt

Directions:
Combine the water and yeast in a bowl and allow to rest for 10 minutes.

Meanwhile, place the flour, sugar and salt in a separate bowl and stir together.

Make a well in the center and pour in the yeast mixture, add the softened butter, combining until a dough has formed.

Knead until it is a smooth dough, approximately 8 minutes by hand or 5 minutes with a hand mixer.

Place aside and allow to rest for 30 minutes.

Cut into 12 equal slices and roll out to 20-25 inches.

To form the pretzel, shape into a ‘U’ and twist, folding the opposite ends at the ‘4 and 8 o’clock’ marks.

Dab a fingertip of water underneath the end and on top to stick down.

Place on a tray and refrigerate for an hour, uncovered.

Preheat the oven to 200°C/400F and line 2 flat pans with parchment paper. Set aside.

Next bring the 10 cups of water to a rolling boil in a large pot. Add the baking soda carefully as it will bubble a lot, but die down.

Add in one pretzel into the water and boil on 1 side for 10 seconds before flipping over and continuing with the other side.

Remove and set on the prepared tray, continuing with the remaining pretzels.

Sprinkle over course salt and place in the oven to bake until a deep golden color, approximately 16 minutes.

Remove and allow to cool.

Enjoy, with a little mustard on the side.

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