German Brezel
Chewy, twisted German pretzels with a glossy mahogany crust and soft interior. Traditional lye-bath technique creates authentic pretzel flavor and texture.
- Total time
- 45 min
- Servings
- 8
- Calories
- 280
- Protein
- 8g
Ingredients
- 3.5 cups all-purpose flour
- 1.25 cups warm water
- 1.5 tsp instant yeast
- 1.5 tsp salt
- 1 tbsp sugar
- 2 tbsp butter
- 1 tbsp food-grade lye solution
- 2 cups water for lye bath
- 1.5 tbsp coarse pretzel salt
Instructions
- 1
Mix warm water, yeast, and sugar in a large bowl. Let sit 5 minutes until foamy.
- 2
Add flour, salt, and butter. Mix until shaggy dough forms, then knead 8-10 minutes until smooth and elastic.
- 3
Let dough rise in a greased bowl 1 hour until doubled.
- 4
Divide dough into 8 equal pieces. Roll each piece into a 20-inch rope.
- 5
Form a U-shape with the rope, then cross the ends and twist once before pressing down into the pretzel shape.
- 6
Preheat oven to 425°F (220°C). Prepare lye bath: dissolve 1 tbsp food-grade lye in 2 cups water in a shallow bowl.
- 7
Dip each pretzel in lye bath for 30 seconds, turning gently. Place on parchment-lined baking sheet.
- 8
Sprinkle generously with coarse pretzel salt. Bake 12-14 minutes until deep mahogany brown.
- 9
Cool on wire rack. Serve warm or at room temperature.
Tools you’ll need
- large mixing bowl
- stand mixer or kneading surface
- ruler or measuring tape
- shallow bowl for lye bath
- baking sheet
- parchment paper
- wire cooling rack
- food-grade lye solution container
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