Brezel and Pretzel
Experience the authentic taste of Germany with Brezel and Pretzel, the soft and savory snack loved across the country. German pretzels are a staple, traditionally enjoyed with butter rather than mustard or cheese. Made from a simple dough, these pretzels achieve their signature deep brown crust and unique flavor through a lye dip before baking—a hallmark of their old-world charm. Though slightly technical to make, these pretzels are well worth the effort for their chewy texture, golden exterior, and satisfying bite.
Equipment
- 2 Mixing Bowls For combining ingredients and proofing the dough.
- Stand Mixer with Dough Hook (optional): To knead the dough efficiently and evenly.
- Wax Paper or Parchment Paper: For lining baking sheets and shaping pretzels.
- Baking Sheets: For baking the pretzels to golden perfection.
- Plastic or Glass Container: To safely prepare and handle the lye solution.
- Slotted Spoon: For dipping pretzels into the lye solution.
- Safety Gear: Gloves, goggles, and long-sleeved clothing to protect from lye.
- Razor Blade or Lamé: To score the pretzels before baking for that traditional look.
Ingredients
- 1 tbsp yeast or 1 package, dissolved for 5 minutes in ¼ cup of warm water and 2 tablespoons of sugar (proofed)
- 4¼ cups bread flour
- 1¼ cups warm water
- 2 tsps salt
- 2½ tbsps salted butter
- plastic gloves
- safety goggles
- 1 oz food-grade lye dissolved in 1 quart of water
- salt large granules like kosher salt are best
Instructions
- Measure the flour into a mixing bowl. Add the salt and the proofed yeast and 1 cup of warm water. Mix by hand or with a stand mixer with a dough hook until the flour mixture comes together into a stiff ball. Add water as needed to form a dough.
- Knead for 5 minutes. Let rest for a few minutes and then add the butter. Knead for at least 5 more minutes or until the butter is fully incorporated. At this time, the dough should be firm and soft, velvety to the touch.
- Form into a ball; butter all the surfaces and let rise until doubled, about 1 hour in a warm spot.
- Wipe up spills with paper towels and dispose immediately. Rinse with water or vinegar. Rinse all the utensils and gloves with large amounts of water, and wash your arms and hands after working with the solution. If you feel anything burning on the skin, rewash with soap and water, rinse well and dry.
- Place a wax paper on a baking sheet.
- Punch the dough down and divide into 12 pieces (2-oz pieces). Form into balls. Using very little flour, form the balls into 1-foot long strands, thicker in the middle, and tapering towards the ends. (Using water makes the dough slightly sticky and helps with shaping.)
- Take each strand and roll out again to form 2-foot strands. Twist into pretzel shape, using a little water again to make the ends stick to the loop.
- Place the pretzels on the baking sheet and refrigerate for 1 hour. (This dries out the surface and makes them easier to handle.)
- Meanwhile, make the lye solution. Don gloves and goggles. Place 1 quart of water in a plastic or glass container. Weigh 1 ounce of food-grade or reagent-grade sodium hydroxide into a bowl and add slowly to the water, stirring with a plastic spoon or similar object. (ALWAYS add the lye to the water. For scientists, the lye solution will be approximately 0.75 M NaOH (FW 39.99 g/mol) or almost 3% w/w.)
- Remove the pretzels from the refrigerator and dip each for 30 seconds into the lye solution. Remove with a slotted spoon and place on a greased or parchment paper-lined baking sheet.
- Sprinkle the pretzels with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lamé. Let the pretzels rest for 15 minutes.
- Heat the oven to 375°F. Bake the pretzels for 20 to 25 minutes, or until deep golden brown.
Notes
Yield: 10 to 12 soft pretzels
Pretzels are not made at home very often because their secret taste is due to them being dipped in lye before baking. Lye or caustic soda burns skin and eyes; gloves and safety glasses are recommended when making this pretzel recipe. Not recommended for baking with children.
USE EXTREME CAUTION: Lye is caustic and a 3% solution is considered corrosive. Always use gloves and safety glasses. Wearing long sleeves, pants, and close-toed shoes is recommended.
DISPOSE of LYE SOLUTION according to country and state hazardous waste regulations. This might include dilution of the solution with water, neutralization with an acid and subsequent dilution or taking the waste to disposal facility. You might also keep the lye solution in a non-metallic container, clearly labeled, to use again, although it’s not always recommended.
Lye Safety:
- Always add lye to water, never water to lye, to avoid dangerous reactions.
- Wear gloves and goggles during preparation, and avoid contact with skin or eyes.
- Dispose of the lye solution following local hazardous waste regulations.
Flavor Tip:
- The lye dip creates the iconic crust and flavor; if unavailable, substitute with a baking soda bath (1/3 cup baking soda dissolved in 1 quart of boiling water). While less authentic, it’s safer and still yields good results.
Serving Suggestions:
- Pair pretzels with unsalted butter for a traditional German snack or enjoy them with your favorite deli meats and cheeses.
Storage:
- Store baked pretzels in an airtight container at room temperature for up to 2 days. Reheat at 300°F for 5 minutes to restore freshness.
Nutrition
Calories: 218kcalCarbohydrates: 39gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 489mgPotassium: 58mgFiber: 1gSugar: 0.2gVitamin A: 89IUVitamin C: 0.001mgCalcium: 9mgIron: 0.5mg
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