Homemade German Preztels (Laugenbrezeln)

5 from 1 vote

Homemade German Preztels (Laugenbrezeln)

Baking this German Pretzels are easier than you think. You can make this authentic German recipe in less than two hours.

Course Breakfast, Side Dish

Cuisine German

Prep Time 15

Cook Time 20

Resting Time 1

Total Time 1 35

Servings pretzels

Calories 240kcal

Author Marita

Ingredients

1 packet instant yeast 2 teaspoon (7g /0.25 oz)
300 ml milk 10 fl oz, 1 cup and teaspoons
500 g flour Germany 550, UK bread flour, USA all purpose flour
1 teaspoon salt
0.5 teaspoon sugar
50 g butter 3 ½ tbsp, 1.7 oz

To sprinkle

coarse salt

For the soda bath

1 liter water 4 cups/ 33 fl oz
50 g bicarbonate of soda
1 teaspoon salt 1 tsp

Instructions

Start by activating the yeast. Remove 4 tablespoons of the milk and add them to a little bowl. Heat until lukewarm, and stir in the sugar and instant yeast. Leave for 10 minutes. You should see small bubbles appearing on the surface. If not, the milk might have been too hot and you should start again.
1 packet instant yeast, 0.5 teaspoon sugar, 300 ml milk
While you wait for the yeast to activate, melt the butter and let it cool down. You do not want the butter to be too warm when you add it to the dough, as you don't want the dough to get too fluffy.
50 g butter
Add the flour, salt, melted butter, remaining milk and yeast mixture to a large bowl. With a stand or hand mixer knead the dough for approximately 10 minutes until you achieve a smooth dough.
500 g flour, 1 teaspoon salt, 300 ml milk
Cover the bowl with a teatowel and leave it to rest for about 45 minutes until the dough visibly rises.
After the resting time, knead the dough again briefly on a floured surface and then portion it into about 10 ( each about 80 g /2.8 oz heavy) pieces.
Roll each portion into an even ball, before rolling them to 40 cm /16 inches long ropes. The rope should be tapered at the end.
To form the pretzel, lay the rope out in a U shape. Take both ends and pull them towards the middle. Twist them around each other. The ends get pressed against the pretzel belly (the lower part of the pretzel). You should be able to see 3 "openings". (see images in main post)
Leave them to rest for another 20 minutes.
In the meantime preheat the oven to 220°C / 428°F . Line two baking trays with parchment paper.
In a large pot bring the water to a boil and carefully pour in the bicarbonate of soda. CAREFUL it bubbles! Let the soda bath cool down a little.
1 liter water, 50 g bicarbonate of soda, 1 teaspoon salt
Using a slotted spatula submerge each pretzel in the soda bath for 30 seconds. Ideally, you would dunk them frontside down, but then you have a greater risk that the knot opens. I like to let it swim and then push it down a little with the spatula, so it is completely submerged.
Place each pretzel on the baking tray with a little distance between each one of them. Note, that once it is placed on the baking parchment, it is difficult to move it again.
Sprinkle with salt or seeds as you desire. Then bake in the preheated oven for 12-15 minutes.
Leave to cool before serving.
coarse salt

Nutrition