Homemade German Bretzel
Chewy, salty soft pretzels with mahogany-brown exteriors and perfect knots, made with a simple dough and a traditional lye bath. Authentic German street food that's surprisingly achievable at home.
- Total time
- 45 min
- Servings
- 8
- Calories
- 285
- Protein
- 8g
Ingredients
- 1 cup warm water (110°F)
- 2.25 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 3.5 cups all-purpose flour
- 1.5 teaspoons kosher salt
- 2 tablespoons unsalted butter, melted
- ½ cup food-grade lye solution (3% concentration)
- 3 tablespoons coarse pretzel salt
- 2 tablespoons unsalted butter, melted (for finishing)
- 2 tablespoons whole wheat flour (for dusting)
Instructions
- 1
Pour 1 cup of warm water (around 110°F) into the bowl of a stand mixer fitted with the dough hook. Sprinkle 2.25 teaspoons of instant yeast and 1 tablespoon of granulated sugar over the water. Let sit for 2 minutes until foamy — you should see bubbles forming across the surface, indicating the yeast is active.
- 2
Add 3.5 cups of all-purpose flour and 1.5 teaspoons of kosher salt to the bowl. Mix on low speed for 2 minutes until shaggy dough forms, then increase to medium speed and knead for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky — when you poke it, it should spring back slowly. Drizzle in 2 tablespoons of melted unsalted butter while mixing and knead for another minute until fully incorporated.
- 3
Transfer the dough to a lightly oiled bowl. Cover with a damp kitchen towel and let rise at room temperature for 30-35 minutes until roughly doubled in volume — poke the center with your finger and the indentation should slowly fill back in halfway.
- 4
Divide the risen dough into 8 equal pieces. If it springs back aggressively, let it rest for 5 minutes under the towel before shaping — this relaxes the gluten and makes rolling easier.
- 5
Working with one piece at a time, roll it on the counter with both hands into a 16-inch rope about 0.5 inches thick — the rope should be even in diameter and slightly elastic. If it keeps shrinking, rest it for 2 minutes and try again.
- 6
Shape the rope into a pretzel knot: form a U-shape on your work surface, then cross the right end over the left, wrap around behind, and pull the ends down through the U opening. Tighten gently so the knot sits evenly. Transfer each shaped bretzel to a parchment-lined baking sheet, spacing them 2 inches apart. Cover loosely with the damp towel while shaping the remaining pieces.
- 7
Preheat your oven to 425°F. Line a second baking sheet with clean parchment paper and set it nearby — you'll need quick access during the lye dipping.
- 8
Pour 0.5 cup of food-grade 3% lye solution into a shallow bowl (use proper ventilation or do this near an open window — lye fumes are strong). Working quickly and carefully, use tongs or a slotted spoon to dip each bretzel into the lye for 2-3 seconds, rotating once so both sides are coated. The dough will darken slightly. Transfer immediately to the parchment-lined baking sheet.
- 9
Sprinkle about 1 teaspoon of coarse pretzel salt onto each warm, lye-coated bretzel right away, while the surface is still sticky — this is what makes them adhere. Be generous; the salt is what gives bretzel its signature flavor and crunch.
- 10
Bake on the center oven rack for 12-15 minutes. Watch for deep mahogany-brown color and a slight puff — the bretzel should look shiny and feel firm when you tap the surface. The exact time depends on your oven, so start checking at 12 minutes.
- 11
Remove from the oven and brush each hot bretzel with 2 tablespoons of melted unsalted butter — this adds richness and shine. Let cool on the baking sheet for 5 minutes so the exterior sets, then transfer to a wire rack. Serve warm or at room temperature.
Tools you’ll need
- stand mixer with dough hook
- measuring cups and spoons
- instant-read thermometer
- kitchen towel
- work surface or cutting board
- rolling pin (optional, can use hands)
- parchment paper
- two baking sheets
- shallow bowl (for lye)
- tongs or slotted spoon
- oven
- pastry brush
- wire cooling rack
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