📝 About This Recipe
Transport your kitchen to a sun-drenched Munich beer garden with these authentic, deep-mahogany soft pretzels. Featuring a crackly, alkaline-bathed crust and a pillowy, tight-crumbed interior, these 'Laugenbrezeln' offer the perfect balance of malty sweetness and savory salt. This recipe uses traditional techniques to ensure that iconic chew and unmistakable shine that only a true artisan baker can achieve.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (high protein content is essential for the chew)
- 300 ml Warm Water (approximately 100°F to 105°F)
- 7 grams Active Dry Yeast (one standard packet)
- 1 tablespoon Barley Malt Syrup (can substitute with brown sugar or honey)
- 40 grams Unsalted Butter (softened at room temperature)
- 10 grams Fine Sea Salt
The Alkalizing Bath
- 2 liters Water (for boiling)
- 1/2 cup Baking Soda (for the home-safe version of a lye bath)
- 1 tablespoon Brown Sugar (helps with the deep browning)
Finishing Touches
- 2 tablespoons Coarse Pretzel Salt (or flaky Maldon salt)
- 1 large Egg (beaten with 1 tsp water for egg wash)
- 2 tablespoons Unsalted Butter (melted, for brushing after baking)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the warm water, barley malt syrup, and yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the bread flour, softened butter, and sea salt to the yeast mixture. Using a dough hook on low speed, mix until a shaggy dough forms.
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3
Increase the mixer speed to medium and knead for 7-8 minutes. The dough should be smooth, elastic, and slightly stiff. It should pull away cleanly from the sides of the bowl.
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4
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
Punch the dough down to release air. Divide it into 8 equal portions (about 100g each). Roll each piece into a small log, cover with plastic wrap, and let rest for 10 minutes to relax the gluten.
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6
Roll each log into a long rope about 20-22 inches long. Aim for a 'fat belly' in the middle and tapered, thinner ends.
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7
Shape the pretzel: create a U-shape, cross the ends over each other twice to create a twist, then fold the ends back down and press them into the bottom of the 'U' at the 4 and 8 o'clock positions.
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8
Place shaped pretzels on a parchment-lined baking sheet. For the best crust, place the tray in the refrigerator uncovered for 30-45 minutes; this helps a skin form, which improves the final texture.
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9
Preheat your oven to 425°F (220°C). Bring 2 liters of water to a boil in a large pot, then slowly add the baking soda and brown sugar (be careful as it will foam up).
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10
Using a slotted spatula, submerge each pretzel into the boiling water for 30 seconds per side. Drain well and return to the baking sheet.
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11
Brush the tops lightly with the egg wash and immediately sprinkle with coarse salt. Use a sharp blade to score a deep horizontal slit across the thick 'belly' of the pretzel.
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12
Bake for 12-15 minutes until they reach a deep, dark mahogany brown color. Transfer to a wire rack and brush with melted butter while still hot for a professional finish.
💡 Chef's Tips
Use bread flour instead of all-purpose flour to achieve that signature chewy texture. Don't skip the refrigerator rest; it dries out the surface of the dough, allowing for a much better reaction in the alkaline bath. If the dough keeps shrinking back while rolling the ropes, let it rest for another 5 minutes to relax the gluten. For an even more authentic flavor, professional bakers use food-grade lye, but the baking soda/sugar boiling method is a much safer and highly effective home alternative.
🍽️ Serving Suggestions
Serve warm with a side of spicy stone-ground German mustard or Obatzda (Bavarian cheese dip). Pair with a cold Weissbier or Pilsner to cut through the salt and richness. Slice horizontally and spread with thick, cold unsalted butter and fresh chives for a classic snack. Transform leftovers into the best ham and swiss sliders you've ever tasted.