Authentic German Pretzels: Soft, Chewy, and Perfectly Golden

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

coarse salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a similar texture at a lower cost.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: dried oregano

Fennel seeds provide a similar flavor profile.

water

Mix 500 g of flour, 10 g of salt, 10 g of dry yeast, 25 g of butter, 130 g of cold milk, and 130 g of ice water (under 10°C) in a mixer for about 14 minutes until the dough is smooth.

Form the dough into a ball and let it rest on the counter for about 20 minutes.

Cut the rested dough into 9 pieces, weighing approximately 90 g each, and form them into little balls.

Let the formed balls rest for another 15 minutes.

Roll each ball into a rope, leaving the middle thicker, and let them rest for 10 minutes.

Form the pretzels by stretching the ropes, leaving a thicker belly in the middle, and crossing the ends over each other.

Place the formed pretzels on a board and cover with a towel, then refrigerate for about an hour.

Prepare the lye solution by pouring 4 cups of cold water into a container, then adding 2 tbsp of lye (always add lye to water, not the other way around).

Stir the lye gently until dissolved, using gloves and eye protection throughout the process.

Take the refrigerated pretzels, dunk each one into the lye solution with one hand, and remove with the other hand.

Cut deep into the middle of the belly of each pretzel, sprinkle with pretzel salt, and bake at 450°F for no more than 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens