Bavarian Soft Pretzels (Laugenbrezeln)

Prep: 30 min + 1 hr rising  |  Bake: 15 min  |  Makes: 8

A proper Brezel needs a lye-style bath for that dark, glossy crust. A baking soda solution gets you very close at home.

Ingredients

• 500 g strong bread flour
• 10 g fine salt
• 7 g instant yeast
• 1 tbsp soft brown sugar
• 30 g soft butter
• 280 ml warm water
• For the bath: 2 litres water and 60 g baking soda
• Coarse pretzel or flaky sea salt

Method

1. Mix flour, salt, yeast and sugar. Add the butter and water and knead 8-10 minutes until smooth and elastic.
2. Cover and rise 1 hour until doubled.
3. Divide into 8 pieces. Roll each into a 60 cm rope with thin ends and a thick middle.
4. Shape into a U, cross the ends twice and press onto the bottom of the U to form the pretzel shape.
5. Chill on a tray for 15 minutes to firm up the skin.
6. Heat oven to 220 °C. Bring the water and baking soda to a boil.
7. Dip each pretzel for 20-30 seconds, drain, place on a lined tray, slash the thick part, and sprinkle with salt.
8. Bake 12-15 minutes until deep brown. Cool on a rack.

Tips

Use a stainless steel pot for the bath, as aluminum reacts with baking soda. Serve with mustard and Obatzda.