Name: Laugenbrezel - German Pretzels
Prep time: 1 h
Cook time: 24 min
Total time: PT-465420H9M21S
Cuisine: German
Ingredients: 275 milliliters / 1 + 2 tablespoons cup lukewarm water; 14 grams / 2 packages / 4 1/2 teaspoons active dry yeast; 640 grams / 4 cups plain flour; 4 grams / 1 teaspoon sugar; 2 teaspoons sea or kosher salt; 45 grams / 3 tablespoons butter, softened; 8 cups water; 115 grams / 1/2 cup baking soda; Course sea salt

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What do you think of when Laugenbrezel - German Pretzels 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.

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 equal pieces: Weigh out each piece and shape into 6 (or 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.

FAQ's for the best Laugenbrezel - German Pretzels

Traditional pretzels are usually made with what ingredient?

Traditional pretzel recipe’s often call for an ingredient called lye, which is metal hydroxide and is highly soluble in water. When the unbaked pretzel dough is par boiled in this solution, it helps finalize several things from the taste to the deep brown color and shine on the outside of our pretzel’s. However, lye can be dangerous and without the proper care when being used can even cause blindness. So, to make this recipe more approachable for home bakers, a great substitute is baking soda or bicarbonate soda in place of lye and honestly, the results are much the same with the flavor being what you would expect from a pretzel.

Do I have to refrigerate my pretzel dough?

To achieve your nice golden chewy exterior you shouldn't skip this step as refrigerating helps to dry out the pretzels prior to parboiling which is the key to that famous pretzel taste.

Can I make pretzels ahead?

If you want to serve them fresh, they are best served the day they're made, however, see the next note as you can freeze and defrost for pretzels that are exactly like fresh.

Can I freeze my homemade pretzels?

Yes you can! The soft and salty homemade pretzels can be frozen for up to 3 months where they will taste as just as good as fresh once defrosted.

More bread recipes you'll enjoy

Bazlama - Turkish Flatbread

Soft Dinner Rolls

Irish Brown Bread

How to make:

Place the lukewarm water and yeast in a bowl and stir to combine. Set aside for 10 minutes.

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

Pour in the bubbly 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.

Add 1 tablespoon neutral oil to the base of your bowl and add the dough, covering and allowing to rise for 30 minutes.

Cut into 6 equal slices and roll out to 23-25 inches.

To form the pretzel, shape into a 'U' and twist twice, bringing the twisted ends down at the '4 and 8 o'clock' marks on the base of your dough.

Dab a fingertip of water underneath the end and press to lightly into the dough 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 8 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 one pretzel into the water and boil on 1 side for 10 seconds before careful flipping over and continuing with the other side.

Remove and set on the prepared tray, continue par boiling the remaining pretzels and place each on your baking tray's, allowing 2 inches between each.

Sprinkle over your course sea salt and place in the oven to bake until they are a deep golden color, approximately 24 minutes.

Remove and allow to cool.

Enjoy, with a little mustard on the side.