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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.
New Year's Pretzels
PREP 40min
COOK 30min
READY IN 1h 10min
This 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.
Ingredients
New Year's Pretzels
1 cup (240 ml) milk
2 tsp pure vanilla extract
1 tbsp freshly grated lemon zest
4 cups (480g) all-purpose flour
½ cup (100g) white granulated sugar
1 package active dry yeast
¼ tsp salt
1 egg, separated
3 egg yolks
½ cup (115g) unsalted butter, room temperature, cut into 8 tbsp
¼ cup (30g) pearl sugar
Preparation
1
New Year's Pretzels
Step 1/7
Pour the milk into a small saucepan, add the vanilla, and heat until warm, all the while stirring. Let the mixture cool to lukewarm.
Step 2/7
Add flour, lemon zest, and a teaspoon of sugar into the bowl of a mixer and combine. Dig a well in the middle and place the yeast inside. Pour ¼ cup (60 ml) of the flavored milk into the well to dissolve the yeast. Sprinkle with the remaining sugar. Combine with your hands, scraping the dough off the sides until a rough dough is formed. Cover with a clean kitchen towel and leave to rest for 10 minutes.
Step 3/7
Next, season the dough with salt, then add the remaining milk and 4 egg yolks. Knead until smooth, about 8 minutes, using your hands or the hook attachment of your mixer. Then, one spoon at a time, add 5 tablespoons of butter and knead for 3 more minutes until pliable. Cover with the kitchen towel and leave to sit for an hour in a warm place.
Step 4/7
Cover a baking tray with baking paper. Knead the dough for several more minutes. Use a kitchen scale to divide the dough into 3 even sections. Lightly flour the work surface and roll out the sections into 2-feet long logs. Braid the dough strips together. When you come to the last 4 inches of both strips, roll them out to the length of 8 inches/20cm (and width of 4 ¾ inches/12cm). Cut into 3 strips with a knife, roll the strips again into log shapes, and braid. You should end up with a big, thick braid in the middle and shorter, thinner braids at the ends.
Step 5/7
Place the finished braid onto the baking tray. Form a pretzel by turning the ends downwards and tuck them under the thick middle section, shaping two loops. Cover with the kitchen towel and leave to sit for 15 minutes.
Step 6/7
Set the oven to 375°F/190°C. Beat the egg white in a small bowl. Coat the braided pretzel with the egg blend and sprinkle with pearl sugar. Slice the rest of the butter into little chunks and spread over the pastry.
Step 7/7
Bake for half an hour, until golden brown. Leave to cool a bit and serve warm, with butter and jam.
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