Bavarian Pretzels | Laugenbrezel & Laugenstangen

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

In a large mixing bowl, add the water, instant yeast, barley malt, lard, and half of the bread flour and stir to make a thick batter.

Add the salt to the batter and mix to incorporate, then add the remaining flour and mix until it becomes a shaggy mass.

Scrape the dough out onto the counter and knead for 8-10 minutes until smooth.

Form the dough into a tight round, then roll and shape it into a 12-inch log and cut into 12 equal pieces weighing approximately 115 grams each.

Form each piece into a tight round and cover with plastic wrap. Let rest for 5 minutes.

For Pretzel Baguettes: Roll each piece into a 7-inch baguette with tapered ends and place seam side down on an oiled cooling rack.

For Traditional Bavarian Pretzels: Roll each piece into a 16-inch rope with a thicker center section, then shape into a pretzel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens