German Soft Pretzels
Four deep-brown Laugenbrezeln with chewy centers, glossy crusts, and coarse salt.
About This Dish
A baking-soda bath gives these home-kitchen pretzels their characteristic color and chew without requiring food-grade lye.
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Stages
- Dough and Proof70 min
- Shaping and Bath22 min
- Oven18 min
Step-by-Step Instructions
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1
Mix the flour, yeast, sugar, warm water, melted butter, and 6 g of fine salt into a smooth dough.
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2
Knead for 8 minutes, cover, and leave until nearly doubled, about 50 minutes.
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3
Divide into four pieces, roll each into a 60 cm rope with a thicker center, and form classic pretzel shapes.
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4
Simmer 1.5 liters of water with the baking soda. Dip each pretzel for 25 seconds and drain well.
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5
Score the thick section, add coarse salt, and bake at 220 °C for 16–18 minutes.
