Laugenbrezel (Bavarian Soft Pretzels)
In short: Chewy pretzels with a dark, shiny crust, shaped by hand, dipped in an alkaline bath and baked with coarse salt. It takes about 1 h 1 min in total and makes 8 servings.
- Prep
- 45 min
- Cook
- 16 min
- Resting
- 1 h 10 min
- Total
- 1 h 1 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 255 kcal
A Laugenbrezel has a deep brown, glossy crust, a soft chewy crumb and a thick belly that splits as it bakes. Bakeries sell them warm in the morning, and Bavarian beer gardens serve them with butter or cheese spread. The dark crust comes from a quick dip in an alkaline bath. Bakers use food-grade lye, but this home version uses baked baking soda, which is far safer and works well.
Instructions
- Spread the baking soda on a foil-lined tray and bake at 120°C (250°F) for 1 hour. This turns it into a stronger alkali that gives the dark crust. Let it cool, and wear gloves when handling it, since it irritates skin.
- Mix the flour, yeast, salt and sugar in a bowl. Add the butter and water and knead for 8 minutes in a stand mixer, or 12 by hand, until the dough is smooth, firm and elastic.
- Cover and rest the dough for 40 minutes. Divide it into 8 pieces of about 105 g (3.7 oz), shape them into short ropes and rest for 10 minutes.
- Roll each piece into a rope about 55 cm (22 inches) long, thick in the middle and thin at the ends. Make a U, cross the ends twice, then fold them down and press onto the belly.
- Set the pretzels on a parchment-lined tray and chill uncovered for 30 minutes so the surface dries slightly. Heat the oven to 220°C (425°F).
- Dissolve the baked soda in the water in a stainless steel pot and bring it to a gentle simmer. Lower each pretzel in for 20 seconds per side, lift out with a slotted spoon and return to the tray.
- Slash the thick part of each pretzel with a sharp knife and sprinkle with salt. Bake for 14 to 16 minutes until deep mahogany brown.
- Cool on a rack for 10 minutes. Serve warm, ideally the same day.
Tips
- Use a stainless steel or enamel pot for the bath, never aluminum, which reacts with the alkali. Wear gloves and avoid splashes.
- Shape the same dough into rolls or sticks (Laugenbrötchen or Laugenstangen) and bake 3 to 4 minutes less. Slash the tops before baking.
Questions and answers
Why do pretzels need an alkaline bath?
The alkaline dip speeds browning and builds the shiny dark crust and the typical pretzel flavor. Without it you get plain bread in a pretzel shape.
How do I store Laugenbrezel?
Eat them the day they are baked, since the crust softens as they cool. Freeze baked pretzels for up to 2 months and refresh them at 180°C (350°F) for 6 to 8 minutes.
What do you serve with Bavarian pretzels?
Butter and Obatzda cheese spread are the usual partners, often with a cold beer. Sweet mustard and white sausage also go well.
How long does it take to make Laugenbrezel (Bavarian Soft Pretzels)?
About 1 h 1 min in total: 45 min of preparation and 16 min of cooking.
How many calories are in Laugenbrezel (Bavarian Soft Pretzels)?
About 255 kcal per serving, with 7 g of protein, 46 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 255 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 46 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
