Laugenbrezel
Discover the irresistible charm of Laugenbrezel, the iconic German pretzel celebrated for its glossy, golden-brown crust, chewy texture, and signature knot shape. This recipe captures the authentic essence of Bavarian baking, featuring a warm yeast dough enriched with butter and a transformative baking soda bath that creates its signature lye-like sheen. Perfectly finished with a sprinkle of coarse salt, these homemade pretzels are as visually stunning as they are delicious. Ideal as a snack, appetizer, or paired with your favorite dip or beer, making Laugenbrezel at home is simpler than you think, and the results are nothing short of extraordinary. With a quick prep time and step-by-step instructions, you’ll master the art of pretzel-making in no time!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 30 grams sugar
- 10 grams salt
- 40 grams butter, melted
- 250 ml water, warm
- 80 grams baking soda
- 2 liters water for boiling
- 10 grams coarse salt
Instructions
In a large mixing bowl, combine the flour, active dry yeast, and sugar.
Add the salt and melted butter to the warm water. Stir until the salt dissolves.
Make a well in the center of the flour mixture and pour in the water, butter, and salt mixture.
Mix the ingredients together with a wooden spoon until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean cloth, and let rise in a warm area for about 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F) and line two baking trays with parchment paper.
Once risen, punch down the dough to release air and divide it into 8 equal portions.
Roll each dough portion into a long rope, approximately 50 cm (20 inches) in length. Shape each rope into a pretzel by forming a U-shape, twisting the ends, and folding them over onto the base of the U.
In a large pot, bring 2 liters of water to a boil and add the baking soda carefully (it will bubble up).
Using a slotted spoon, gently lower each pretzel into the baking soda bath for about 30 seconds. Remove and drain excess water.
Arrange the pretzels on the prepared baking trays.
Sprinkle each pretzel with coarse salt and make a shallow cut along the bottom with a sharp knife.
Bake the pretzels in the preheated oven for 12-15 minutes or until they are deep brown in color.
Remove from the oven and let cool slightly on a wire rack before serving. Enjoy your homemade Laugenbrezel!
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 29724 mg | 1292% | |
| Total Carbohydrate | 414.2 g | 151% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 31.0 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
