Germany · Flour and Confectionery Products

Pretzel (Brezel)

A pretzel (German Brezel, Laugenbrezel) is a knot of yeast dough from southern Germany and Austria, dipped in an alkaline bath before baking so the crust turns shiny mahogany brown.

90 min✻8 servings✻280 kcal
Pretzel (Brezel)

Ingredients

  • bread flour or plain flour500 g
  • instant or active dry yeast7 g
  • fine salt1 tsp
  • sugar1 tsp
  • warm water300 ml
  • unsalted butter30 g
  • baking soda100 g
  • water1 l
  • coarse pretzel salt or flaky sea salt2 tbsp

Method

  1. 1Bake the baking soda (do this first). Spread the baking soda on a tray lined with baking paper and bake at 120°C for 1 hour. This converts sodium bicarbonate into sodium carbonate, a stronger alkali that gives pretzels a darker crust and more authentic flavor than regular baking soda. Cool and store in an airtight jar. Wear gloves when handling it: sodium carbonate irritates the skin.
  2. 2Make the dough. Dissolve the yeast and sugar in the warm water and leave for 5 to 10 minutes until foamy. Combine the flour and salt in a large bowl. Add the yeast mixture and softened butter. Knead by hand for 8 to 10 minutes, or with a stand mixer for 5 to 6 minutes, until the dough is smooth, elastic, and slightly tacky — not sticky. It should spring back when poked. Cover and let rise in a warm place for 1 hour until doubled.
  3. 3Shape the pretzels. Turn the risen dough out and divide into 8 equal pieces (about 100 g each). Roll each piece into a rope about 50 cm long — thicker in the middle, much thinner at the ends. To shape: form a U, cross the two ends over each other twice creating a twist, then bring the twisted ends down and press firmly onto the bottom curve of the U. Place on oiled baking paper. Refrigerate uncovered for 30 minutes — this firms the dough so it holds its shape in the bath. Preheat the oven to 220°C while they chill.
  4. 4Dip in the alkaline bath and bake. Dissolve the baked baking soda in 1 liter of boiling water in a wide, stainless steel or ceramic pan (do not use aluminium — the alkali will react). Wearing gloves, lower the pretzels into the bath one at a time with a slotted spoon, gently, so the hot alkaline water doesn't splash, and leave each for 20 to 30 seconds per side. Transfer to a lined, oiled baking tray. Score the thick belly of each pretzel with a sharp knife or blade — a deep horizontal slash that will open during baking. Sprinkle generously with coarse salt. Bake for 12 to 15 minutes until a deep mahogany brown.
  5. 5Serve warm. Transfer to a wire rack for 5 minutes. Pretzels are best eaten within 2 hours of baking, while the crust still has crackle. To serve in the Bavarian style: cut horizontally through the belly and spread generously with cold, salted butter. Do not store in a plastic bag — the salt draws moisture and the crust softens. A paper bag or cloth for up to one day.