Easy Bavarian Pretzel Recipe – Authentic German Soft Pretzels

Easy Bavarian Pretzel Recipe (Laugenbrezel): Authentic German Soft Pretzels You Can Make at Home

If you’ve ever visited Germany, you know that soft pretzels, or “Laugenbrezeln,” are a delicious staple of Bavarian cuisine. With their golden-brown crust, soft and chewy interior, and signature salty tang, these pretzels are perfect for any occasion. The good news is that you can recreate this authentic German treat right in your own kitchen! In this guide, we’ll walk you through an easy, step-by-step recipe for making Bavarian pretzels at home, complete with both metric and US measurements.

Homemade Bavarian pretzels with a golden-brown crust and coarse salt, freshly baked to perfection.

Ingredients:

• 4 cups (500 g) all-purpose flour (17.6 oz)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp sugar
• 1 ½ tsp salt
• 1 ¼ cups (300 ml) warm water (10 fl oz)
• 3 ½ tbsp (50 g) butter, softened (1.75 oz)
• 2/3 cup (150 g) baking soda (5.3 oz)
• Coarse salt for sprinkling

Instructions:

1. Prepare the Dough:

• In a large bowl, combine the flour, yeast, sugar, and salt.
• Add the warm water and softened butter to the dry ingredients.
• Mix the ingredients until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
• Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

2. Shape the Pretzels:

• Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
• Punch down the risen dough and divide it into 8 equal pieces.
• Roll each piece into a long rope, about 20 inches (50 cm) in length.
• To shape the pretzels, form each rope into a U shape, twist the ends together twice, and fold the twisted ends back over the bottom of the U shape, pressing them down to form the classic pretzel shape.

3. Prepare the Baking Soda Solution:

• In a large pot, bring about 10 cups (2.5 liters) of water (approx. 2.6 quarts) to a boil.
• Slowly and carefully add the baking soda to the boiling water (be cautious as it may bubble up).
• Use a slotted spoon to gently place each pretzel into the boiling water for about 30 seconds. This step gives pretzels their characteristic crust.
• Remove the pretzels from the water and place them on the prepared baking sheets.

4. Bake the Pretzels:

• Sprinkle the pretzels with coarse salt.
• Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown.

5. Enjoy:

• Let the pretzels cool on a wire rack for a few minutes before serving.
• Enjoy your homemade Bavarian pretzels with mustard, cheese dip, or simply on their own!

Tips for Perfect Pretzels:

• Temperature Matters: Make sure your water is warm but not hot to activate the yeast without killing it.
• Kneading: Proper kneading ensures the dough develops enough gluten for that chewy texture.
• Baking Soda Bath: This step is crucial for achieving the pretzel’s unique flavor and crust. Be careful when handling hot water and baking soda.

Making authentic Bavarian pretzels at home is easier than you might think. With this recipe, you can bring a taste of Germany into your kitchen and impress your family and friends with your baking skills.

Note for US Readers:

There is a difference between baking soda and baking powder:

• Baking Soda (Natron): This is a pure leavening agent (sodium bicarbonate) that requires an acidic ingredient (like buttermilk or lemon juice) to activate. It’s common in recipes that already include an acidic component.
• Baking Powder: Contains baking soda along with an acidic ingredient and a moisture-absorbing agent. It’s a complete leavening agent that only needs moisture to activate.

Substituting one for the other requires adjustments to the recipe to balance the acidic and leavening effects.

Happy baking!