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Laugenbrezel – German Pretzels

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  • Author: Sylvie
  • Prep Time: 1 hour
  • Cook Time: 16 minutes
  • Total Time: + rising time 2 hours 46 minutes
  • Yield: Makes 12 pretzels 1x
  • Category: Breads
  • Cuisine: German


There is nothing on earth like biting into a soft, chewy and salty pretzel, particularly one that you’ve made yourself!



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


  • 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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