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Authentic Pretzel Recipe Germany, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A pretzel is a baked snack prepared with a dough usually comprised of flour, yeast, sugar, butter, and water that is twisted into a specific pretzel knot. The preparation starts by gathering all the ingredients for the dough, then mixing and kneading them until a smooth dough is obtained, which is then divided into chunks that are rolled out and shaped into pretzels. Formed pastries are often dipped in lye (laugenbrezeln) or a baking soda bath, then sprinkled with some salt, and baked in the oven until brown. Besides salt, they can be topped with sugar, chocolate, cheese, cinnamon, nuts, and seeds. Numerous versions of the dish co-exist throughout Germany. In the region of Franconia, this pastry is often purchased sliced crosswise and coated in butter, or topped with some cheese or lunch meats. Swabian pretzels are thinner at the ends and have a high content of fat, while the Bavarian kind remains evenly thick throughout and incorporates a small amount of fat. In some ... Read more
Serve With
Cooking tips
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dough
Although all-purpose flour is often utilized in the preparation process, some suggest bread flour is a better option because it yields chewier pastries. It is important that the flour is high-protein. The dough should have quite low hydration, about 50 to 55%. After a period of vigorous kneading, some experts advise letting the dough rise three times (just after mixing, after dividing it into even ... Read more -
alkali
Only use food-grade lye. Since lye is a corrosive and dangerous substance, you need to exert maximum caution if you decide to work with it. Wear protective gloves and goggles when working with lye (long sleeves and closed-toe shoes are also recommended). Also, try not to inhale the fumes that arise from the bowl in the moments after the lye has been mixed with water. Cover your work surface with some ... Read more -
baking
The majority of the recipes instruct on baking the pretzels at temperatures between 190°C and 220°C (375°F to 430°F). -
serving
Soft pretzels are best eaten in the hours after baking but will hold up until the end of the day. They can be served with some butter, honey mustard dip, or beer.
Recipe variations
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New Year's Pretzels
Ready in 1h 10minThis festive recipe is adapted from the Diary of a Mad Hausfrau website (www.diaryofamadhausfrau.com). German tradition includes wrapping a 1 cent coin into aluminum foil and tucking it into the pretzel before baking. Whoever finds the coin is believed to have extra luck in the following year. Take the resting time into account when planning.
Pretzels
PREP 40min
COOK 20min
RESTING 2h
READY IN 3h
The following recipe is adapted from the The Oma Way: Authentic German Recipes website (www.theomaway.com).
Ingredients
Pretzels
FOR THE DOUGH
500g (1.1 lbs) flour, all-purpose
1 package yeast, rapid rise
1 ½ tbsp sugar
4 tbsp butter, melted
300 ml (1 1/4 cups) water, lukewarm
FOR THE LYE
1 ½ L (1.6 qt) water
1 ½ tsp salt
2 tbsp baking soda
OTHER:
1-2 tbsp coarse salt
Preparation
1
Pretzels
Step 1/6
Attach a kneading hook onto the stand mixer. Add the flour, sugar, and yeast into the mixing bowl and combine with a spoon. Melt the butter and mix in the lukewarm water. Knead the dough at low speed for approximately 6 minutes, gradually adding the butter and water mixture into the dry ingredients. If you decide to use a handheld mixer instead, knead with hooks for approximately 10 minutes.
Step 2/6
Coat a bowl with some flour, then place the dough inside. Cover with a kitchen towel and leave to rise for about an hour or until the dough doubles in size. Knead the rested dough with your hands, shape it into a long roll, and cut it into 12 equal chunks (approximately 70g/2.5 oz each).
Step 3/6
Next, roll the chunks into 20-inch (50cm) strips, making sure that the middle part remains thicker than the ends. The ends of the strips should be thick as a pencil. Shape the strips into pretzels.
Step 4/6
To make the lye, pour water into a high-sided saucepan, season with salt, and bring to a boil. Remove the saucepan from the heat, then gradually and carefully add the baking soda, all the while stirring. The soda will produce bubbles. Bring the mixture back to a boil, then dunk the pretzels into the lye for 30 seconds (ensure they are completely covered in liquid).
Step 5/6
Cover a cooling rack with some baking paper. Use a skimming ladle to transfer the pretzels onto the rack. Dry them with a paper towel, if necessary. Make a horizontal cut in the thick part of the pretzel and sprinkle with some coarse salt.
Step 6/6
Arrange the pretzels onto a baking tray covered with parchment paper and leave to rise for 15-20 minutes. Bake the pretzels on the middle rack in an oven preheated to 180-190°C (350-375°F) for 15 to 20 minutes. Remove the pretzels from the oven and allow them to cool on the cooling rack.
Other Variations
-
New Year's Pretzels
Ready in 1h 10minThis festive recipe is adapted from the Diary of a Mad Hausfrau website (www.diaryofamadhausfrau.com). German tradition includes wrapping a 1 cent coin into aluminum foil and tucking it into the pretzel before baking. Whoever finds the coin is believed to have extra luck in the following year. Take the resting time into account when planning.
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