📝 About This Recipe
Transport your kitchen to the heart of Munich with these traditional Laugenbrezel, featuring a deep mahogany crust and a pillowy, chewy interior. The secret to their iconic flavor and glossy sheen lies in a brief alkaline dip followed by a sprinkle of coarse salt. These pretzels are the ultimate labor of love, offering a satisfying snap and an aroma that perfectly captures the spirit of a German beer garden.
🥗 Ingredients
For the Pretzel Dough
- 500 grams Bread Flour (high protein content is essential for the chew)
- 280 ml Warm Water (around 105°F or 40°C)
- 7 grams Active Dry Yeast (one standard packet)
- 40 grams Unsalted Butter (softened at room temperature)
- 10 grams Fine Sea Salt
- 1 teaspoon Granulated Sugar (to feed the yeast)
- 1 teaspoon Barley Malt Powder (optional, for authentic Bavarian depth)
For the Alkaline Bath (Lye Substitute)
- 1.5 liters Water
- 60 grams Baking Soda (provides the characteristic brown crust)
For the Topping
- 2 tablespoons Coarse Pretzel Salt (do not use table salt)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, sea salt, and barley malt powder. Create a well in the center.
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3
Pour the yeast mixture and the softened butter into the well. Using a dough hook or your hands, mix until a shaggy dough forms.
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4
Knead the dough for 8-10 minutes by hand or 5-7 minutes in a mixer on medium-low speed until the dough is smooth, elastic, and clears the sides of the bowl.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 60 minutes or until doubled in size.
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6
Gently punch down the dough and divide it into 10 equal pieces (roughly 85-90g each). Roll each piece into a smooth ball.
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7
Roll each ball into a long rope about 20 inches (50cm) long. The rope should be thicker in the middle (the 'belly') and very thin at the ends.
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8
Shape into a pretzel by forming a U-shape, crossing the ends over each other twice, and flipping the ends back down onto the bottom of the U. Press the ends firmly to seal.
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9
Place shaped pretzels on a parchment-lined tray. Let them rest uncovered for 20 minutes, then place the tray in the refrigerator for 30-45 minutes to develop a 'skin' which helps the crust texture.
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10
Preheat your oven to 425°F (220°C). Bring the 1.5 liters of water to a boil in a wide pot, then slowly add the baking soda (it will bubble up!).
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11
Using a slotted spoon, carefully submerge each pretzel in the boiling soda bath for 30-45 seconds. Flip halfway through.
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12
Remove the pretzels and place them back on the parchment-lined baking sheet. Use a sharp knife or razor to score a deep horizontal slit across the thick 'belly' of the pretzel.
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13
Immediately sprinkle the pretzels with the coarse salt while they are still wet from the bath.
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14
Bake for 12-15 minutes until they reach a deep, dark golden brown color. Transfer to a wire rack to cool slightly before serving.
💡 Chef's Tips
For the most authentic color, refrigerating the shaped dough uncovered is crucial as it dries the surface. If you want a professional shine, use food-grade lye (following all safety precautions) instead of baking soda. Always score the belly deeply; this allows the pretzel to expand without bursting in unwanted places. Ensure your yeast is fresh; if the water doesn't foam in step 1, start over with new yeast. Avoid using a silicone mat for baking as the alkaline solution can damage it; parchment paper is best.
🍽️ Serving Suggestions
Serve warm with a side of Obatzda (Bavarian spiced cheese spread). Pair with a cold Weissbier or Helles lager for the full German experience. Slice the thick part horizontally and spread generously with high-quality unsalted butter. Accompany with sweet Bavarian mustard and a couple of boiled Weisswurst sausages. Enjoy as a snack with a side of spicy radishes and pickles.