Homemade Soft German Pretzels (Brezeln)

Method8 steps

1. 1

   Step 1: Stir 15 g brown sugar and 4 g active dry yeast into the 275 ml lukewarm dough water. Let stand for about 5 minutes until bubbly.

   Uses 15 grams brown sugar · 4 grams active dry yeast (½ pouch) · 275 ml lukewarm water for dough

2. 2

   Step 2: Sift together 500 g flour and 10 g dough sea salt. Add 30 g room-temperature butter and the bubbly yeast mixture. Knead with the dough hook on low for 8–10 minutes until smooth.

   Uses bubbly dough yeast mixture · 500 grams all-purpose flour · 30 grams butter (room temperature) · 10 grams sea salt

3. 3

   Step 3: Cover with a clean towel and rest for 5 minutes. Divide into 10 equal pieces and shape each into a small log, keeping them covered while working.

   Uses kneaded pretzel dough

4. 4

   Step 4: On an unfloured surface, roll and gently pull each dough portion into a rope about 75 cm /2½ feet long, keeping a thicker belly in the centre and tapered ends. Lightly oil your hands if they become dry. Form a U, cross the ends in the middle and press the ends onto the lower thick belly to form a pretzel; gently stretch the openings.

   Uses ten pretzel dough portions · Olive oil as needed for lightly oiling hands during shaping

5. 5

   Step 5: Place the shaped pretzels on silicone baking mats, cover with a towel and proof for about 30 minutes. Gently stretch their openings once the dough relaxes, then refrigerate or freeze for a further 30 minutes to firm them for dipping. Preheat the convection oven to 180°C /355°F.

   Proof 30 minutes, then chill 30 minutes · 60 minUses ten shaped pretzels

6. 6

   Step 6: In a well-ventilated place, wearing protective gloves and eye protection, put the 300 ml cold bath water in a nonreactive bowl such as stainless steel. Carefully add 12 g food-grade lye to that water, never water to dry lye, and stir carefully until dissolved and clear. Use a steel skimmer to dip each cold-firmed pretzel for 5–10 seconds, drain and transfer to silicone-lined baking sheets. Follow the lye product handling directions; do not touch the bath with bare hands.

   Uses proofed cold-firmed pretzels · 12 g food-grade lye for the dipping bath · 300 ml cold water for the lye bath

   
7. 7

   Step 7: Optionally cut along the thick belly of each pretzel with a small sharp knife, or leave uncut for the Bavarian style. Sprinkle with pretzel salt, or choose shredded cheese OR pumpkin seeds as an alternative topping.

   Uses lye-dipped unbaked pretzels · pretzel salt · Shredded cheese as an alternative topping, optional · Pumpkin seeds as an alternative topping, optional

8. 8

   Step 8: Bake in the 180°C /355°F convection oven for about 12 minutes until golden brown and baked through, rotating the sheets after 6 minutes. Cool for a few minutes and enjoy plain, or with optional extra butter or ready Obatzda.

   Bake pretzels until golden · 12 minUses prepared topped pretzels · Extra butter for serving, optional · Ready Obatzda cheese spread for serving, optional