Cooking Lucid
Brezeln (German Pretzels)
Dark mahogany lye-dipped soft pretzels with a chewy interior and salty crust. Fresh from the oven with butter, they are the soul of every German bakery and beer garden.
Prep 30 min
Cook 15 min
Total 2h 45m
Serves 8
Ingredients
Step 1 — Dough
- 4 cups bread flour
- 2¼ tsp instant yeast (1 packet)
- 1½ tsp salt
- 1 tbsp barley malt syrup or brown sugar
- 1¼ cups warm water
- 3 tbsp unsalted butter (softened)
Step 2 — Lye bath and topping
- 4 cups water
- 3 tbsp food-grade lye (or ½ cup baking soda in 4 cups water as substitute)
- Coarse pretzel salt
- 2 tbsp butter (melted, for brushing)
Instructions
- 1
Make the dough
Mix flour, yeast, salt, malt, water, and butter until a smooth dough forms. Knead 8 minutes. Rise covered 1 hour until doubled.
- 2
Shape and dip
Divide into 8 pieces. Roll into ropes and form pretzel shapes. Refrigerate 30 minutes. Wearing gloves, dip each pretzel in lye solution (or boiling baking soda water) 20 seconds. Place on parchment, sprinkle with coarse salt.
- 3
Bake and serve
Bake at 425°F for 12–15 minutes until deep brown. Brush with melted butter. Serve warm with Obatzda cheese spread or mustard.
Nutrition per serving: 280 cal · 8g protein · 52g carbs · 5g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
