Laugenbrezel – Soft pretzels

I have family that live in Germany and whenever we visit I always got to get a brezel, which you cannot get here in Denmark. So try my recipe for a soft pretzel, you will not be disappointed.

It is a soft pretzel, the crust is dark and chewy and the inside is white and super soft and crunchy salt is sprinkled on top.

If you making these pretzels and post a picture on Instagram, please tag me as @foodgeek.dk so I can see your result. Thanks.

Ingredients 12 Servings

  • Dough

  • Butter, unsalted 50 g
  • All-purpose Flour 650 g
  • Water 350 ml
  • Fresh Yeast Or you can use 1½ tsp instant yeast 25 g
  • Salt 2 tsps
  • Soda solution

  • Water 1 l
  • Caustic soda Alternatively you can use 100 grams of baking soda 30 g

Directions

  1. Warm the water in the microwave until it is lukewarm.
  2. Dissolve the yeast in the water and add the butter and salt.
  3. Put the mixture and ¾ of the flour in your machine.
  4. Start the machine with a dough hook attached on medium speed.
  5. When the dough comes together start adding flour little by little until the dough is a bit moist on the surface, but does not stick to your finger._MG_8423
  6. Remove the dough from the machine and put it in an oiled bowl and let it proof for an hour some place warm._MG_8437
  7. When the dough has risen to double size, take it out of the bowl and roll it to a sausage.
  8. Divide the dough in 12 evenly sized pieces._MG_8440
  9. Take a piece of dough and roll it to a sausage that is thick in the middle. It should be around 50 cm long._MG_8448
  10. Bend each end away from yourself and cross them and fold it over the thick part._MG_8450
  11. Follow the same procedure for the rest of the pieces._MG_8452
  12. Put the folded pretzels in the refrigerator for 1 hour.
  13. Please use gloves when handling the soda solution. Pour 1 litre of water in a container that can withstand heat. Pour in 30g caustic soda and mix with a wooden spoon until it is completely dissolved.
  14. If using baking soda, heat the water in a pan just until before it boils, pour in the baking soda and mix with a wooden spoon til it is completely dissolved.
  15. Turn the oven on to 225° C (440° F).
  16. The pretzels need to be dipped in the solution around 30 seconds each. You can add as many as you have room for without them touching. Use a slotted spoon to put them in and take them out._MG_8455
  17. Make sure let any excess solution drip off before you put them on the pan.
  18. Sprinkle sea salt on the pretzels._MG_8459
  19. Make a deep cut with a sharp knife in the thick part of the pretzel.
  20. Bake for 12-15 minutes depending on how dark you like them.
  21. Enjoy!

I am crazy about food, cakes, snacks and everything in between. I love to do tons of experiments to find the best recipe, so that you don’t have to.

Content Protection by DMCA.com

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Pingback: Authentic german pretzel buns recipe - Foodgeek