Bake Your Own Soft German-Style Pretzel (Laugenbrezeln) Recipe in The Bread Kitchen

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

coarse sea salt

🥗Healthier: kosher salt

💰Cheaper: table salt

Kosher salt is less expensive and works well for seasoning.

malt syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness and moisture.

Put the sugar and yeast into the lukewarm water and mix well to dissolve the sugar, then leave for 10 minutes to activate the yeast.

Put the bread flour, salt, and softened butter in a bowl and mix around, rubbing in the butter into the flour.

Make a well in the center of the flour mixture and pour in the yeasty water, then work the dough in from the sides.

Cover the mixture and leave for about 30 to 40 minutes to create a sponge.

After 40 minutes, mix the dough until it is slightly tacky, then turn it out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover, and leave to rise in a warm place until it doubles in size.

Once risen, turn the dough out and knock it back to remove air bubbles. Bring it together into a ball, flatten it down, and cut it into four approximately equal pieces.

Shape each piece into a 12-inch long roll and then roll it out to about 24 inches long, tapering the ends.

Form the pretzel shape by crossing one side over the other and bringing the bottom across to the top, then pressing to seal.

Transfer the shaped pretzels to a lightly greased baking tray, spacing them out, and cover with a plastic bag to rise for about an hour.

After rising, place the pretzels in the freezer for about 30 to 40 minutes to firm up the dough.

In a stainless steel pan, bring 1.5 L of water to a boil and add 1/3 cup of bicarbonate of soda, then turn off the heat once boiling.

Drop each pretzel into the boiling liquid one at a time, leaving for 10 seconds on each side before removing and placing back on the baking tray.

Brush the pretzels with a mixture of egg yolk and 1 tablespoon of water, sprinkle with coarse sea salt, and make a slash in the dough with a sharp knife.

Bake in a preheated oven at 180°C fan (200°C normal) for 12 to 15 minutes until golden brown.

Let the pretzels cool on a wire rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens