{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/german-pretzels","markdownUrl":"https://trevorfarias.com/recipes/german-pretzels/recipe.md","name":"Authentic German Pretzels Recipe (Soft Bavarian Laugenbrezeln)","description":"An authentic German pretzel recipe: soft, chewy Bavarian Laugenbrezeln with a deep mahogany crust, thin crisp arms and coarse salt. Baked baking soda bath method, no lye needed.","summary":"Authentic German pretzels are made from a stiff, lightly enriched dough of bread flour, water, yeast, a little butter and malt or brown sugar. The dough is rolled into ropes thick in the middle and thin at the ends, twisted into the classic shape, chilled uncovered so a skin forms, then dipped in a strong alkaline bath before baking at 450°F. At home, a bath of baked baking soda gives the same dark, glossy, pretzel-flavored crust as traditional food-grade lye without the hazard.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-09-13","dateModified":"2026-09-13","category":"Bread","cuisine":"German","keywords":["german pretzel recipe","authentic german pretzels","bavarian pretzel recipe","soft pretzel recipe","laugenbrezel","homemade soft pretzels","brezel recipe","pretzels with baking soda bath","how to make pretzels","oktoberfest pretzels"],"prepTime":"PT45M","cookTime":"PT18M","totalTime":"PT2H15M","yield":"8 large pretzels","servings":8,"ingredientGroups":[{"name":"For the dough","ingredients":[{"amount":"4","unit":"cups","name":"bread flour","note":"500 g, plus more for rolling","text":"4 cups bread flour, 500 g, plus more for rolling"},{"amount":"2 1/4","unit":"teaspoons","name":"instant yeast","note":"one 1/4-ounce packet","text":"2 1/4 teaspoons instant yeast, one 1/4-ounce packet"},{"amount":"1 1/2","unit":"teaspoons","name":"fine salt","text":"1 1/2 teaspoons fine salt"},{"amount":"1","unit":"tablespoon","name":"diastatic malt powder or packed brown sugar","text":"1 tablespoon diastatic malt powder or packed brown sugar"},{"amount":"1 1/4","unit":"cups","name":"lukewarm water","note":"300 ml, about 95°F","text":"1 1/4 cups lukewarm water, 300 ml, about 95°F"},{"amount":"3","unit":"tablespoons","name":"unsalted butter","note":"softened","text":"3 tablespoons unsalted butter, softened"}]},{"name":"For the bath and topping","ingredients":[{"amount":"8","unit":"cups","name":"water","note":"2 liters","text":"8 cups water, 2 liters"},{"amount":"1/3","unit":"cup","name":"baked baking soda","note":"see notes; or 1/2 cup regular baking soda","text":"1/3 cup baked baking soda, see notes; or 1/2 cup regular baking soda"},{"amount":"2","unit":"tablespoons","name":"coarse pretzel salt","text":"2 tablespoons coarse pretzel salt"}]}],"steps":[{"step":1,"name":"Mix the dough","text":"In a large bowl or the bowl of a stand mixer, combine the flour, yeast, salt and malt or brown sugar. Add the water and butter and mix until a shaggy dough forms. Knead by hand for 8 to 10 minutes, or with the dough hook on medium-low for 6 minutes, until smooth, firm and elastic. The dough should be stiff and not sticky.","tip":null},{"step":2,"name":"First rise","text":"Cover the bowl and let the dough rise in a warm place until puffy but not quite doubled, 45 minutes to 1 hour.","tip":null},{"step":3,"name":"Divide and roll","text":"Turn the dough out onto an unfloured counter and divide it into 8 equal pieces, about 3 1/2 ounces (100 g) each. Roll each into a short log, cover and rest 5 minutes. Then roll each into a 24-inch rope, thick in the middle and tapering to thin ends.","tip":"An unfloured counter gives the dough traction so it stretches instead of sliding around."},{"step":4,"name":"Shape","text":"Form each rope into a U, cross the ends over each other twice, and fold the twisted ends down onto the thick belly, pressing lightly to attach. Place on two parchment-lined baking sheets.","tip":null},{"step":5,"name":"Chill","text":"Refrigerate the shaped pretzels, uncovered, for 20 to 30 minutes, until the surface feels dry and firm. Meanwhile, heat the oven to 450°F (230°C) with racks in the upper and lower thirds.","tip":null},{"step":6,"name":"Dip in the alkaline bath","text":"Bring the water to a simmer in a wide stainless steel pot and carefully stir in the baked baking soda; it will foam. Wearing gloves, lower one or two pretzels at a time into the bath for 20 to 30 seconds, turning once, then lift out with a slotted spatula, let drain and return to the parchment.","tip":null},{"step":7,"name":"Score, salt and bake","text":"With a sharp knife or razor blade, make one horizontal slash about 1/4 inch deep across the thickest part of each belly. Sprinkle with coarse salt. Bake for 15 to 18 minutes, switching the pans halfway, until deep mahogany brown.","tip":null},{"step":8,"name":"Cool briefly","text":"Let the pretzels cool on a rack for 10 minutes. Serve warm with butter or mustard.","tip":null}],"equipment":["Stand mixer with dough hook (optional)","Wide stainless steel pot, not aluminum","Slotted spatula or spider","2 rimmed baking sheets and parchment paper","Kitchen gloves","Sharp knife or bread lame"],"notes":["Bake the baking soda at 250°F for 1 hour before using for the darkest, most authentic crust.","Keep the dough stiff; a soft dough loses the pretzel shape.","Chill the shaped pretzels uncovered so they are easy to dip."],"storage":["Pretzels are best the day they are baked. Keep leftovers in a paper bag at room temperature for 1 day; plastic makes the salt weep.","Freeze unsalted baked pretzels in a zip-top bag for up to 2 months. Reheat from frozen at 350°F for 8 to 10 minutes and salt after reheating."],"variations":["Pretzel rolls (Laugenbrötchen): shape the dough into 12 round rolls, dip, cut a cross in the top, and bake 16 to 18 minutes.","Pretzel bites: cut ropes into 1-inch pieces, dip and bake 10 to 12 minutes.","Cheese pretzels: skip the salt and sprinkle with shredded Gruyère or Emmental before baking."],"faqs":[{"question":"Do German pretzels use lye?","answer":"Bakeries in Germany dip pretzels in a weak food-grade lye solution. At home, a bath of baked baking soda gives nearly the same color and flavor and is much safer to handle."},{"question":"Why are my pretzels pale?","answer":"Regular baking soda is a weak alkali. Bake it at 250°F for an hour first, keep the bath at a simmer, and dip for a full 20 to 30 seconds. A hot 450°F oven also matters."},{"question":"What is the difference between German and American soft pretzels?","answer":"German pretzels have a darker, thinner crust, a fat soft belly with thin crisp arms, and less sweetness. American soft pretzels are usually larger, softer throughout, paler and often brushed with butter."},{"question":"Can I make the dough ahead?","answer":"Yes. After kneading, refrigerate the dough covered overnight. Let it sit at room temperature for 30 minutes, then divide, shape and continue with the recipe."}],"nutritionPerServing":{"calories":270,"fatGrams":5,"saturatedFatGrams":3,"carbohydrateGrams":48,"fiberGrams":2,"sugarGrams":1,"proteinGrams":8,"sodiumMilligrams":1150,"cholesterolMilligrams":11}}