Laugenbrezel

Discover the irresistible charm of homemade Laugenbrezel, Germany's iconic soft pretzel with its trademark deep brown crust and chewy texture. This authentic recipe starts with a simple yeast dough enriched with melted butter, then takes a unique twist with a baking soda bath that creates its classic color and signature flavor. Perfectly golden with a sprinkle of coarse salt, these pretzels are as satisfying to bake as they are to eat. Whether served warm with mustard, alongside creamy cheese dips, or even on their own, Laugenbrezel is a delightful treat that brings Bavarian tradition straight to your kitchen. Ready in just under two hours, this recipe yields eight beautifully crafted pretzels, ideal for sharing or savoring solo.

Nutriscore Rating: 54/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 8

Ingredients

• 500 grams all-purpose flour
• 7 grams active dry yeast
• 30 grams sugar
• 10 grams salt
• 40 grams butter, melted
• 250 ml water, warm
• 80 grams baking soda
• 2 liters water for boiling
• 10 grams coarse salt

Directions

Step 1

In a large mixing bowl, combine the flour, active dry yeast, and sugar.

Step 2

Add the salt and melted butter to the warm water. Stir until the salt dissolves.

Step 3

Make a well in the center of the flour mixture and pour in the water, butter, and salt mixture.

Step 4

Mix the ingredients together with a wooden spoon until a dough forms.

Step 5

Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.

Step 6

Place the dough in a lightly greased bowl, cover with a clean cloth, and let rise in a warm area for about 1 hour or until doubled in size.

Step 7

Preheat your oven to 220°C (430°F) and line two baking trays with parchment paper.

Step 8

Once risen, punch down the dough to release air and divide it into 8 equal portions.

Step 9

Roll each dough portion into a long rope, approximately 50 cm (20 inches) in length. Shape each rope into a pretzel by forming a U-shape, twisting the ends, and folding them over onto the base of the U.

Step 10

In a large pot, bring 2 liters of water to a boil and add the baking soda carefully (it will bubble up).

Step 11

Using a slotted spoon, gently lower each pretzel into the baking soda bath for about 30 seconds. Remove and drain excess water.

Step 12

Arrange the pretzels on the prepared baking trays.

Step 13

Sprinkle each pretzel with coarse salt and make a shallow cut along the bottom with a sharp knife.

Step 14

Bake the pretzels in the preheated oven for 12-15 minutes or until they are deep brown in color.

Step 15

Remove from the oven and let cool slightly on a wire rack before serving. Enjoy your homemade Laugenbrezel!

Nutrition Facts

Serving size	(2930.6g)

Amount per serving	% Daily Value*
Calories	2248.6

Total Fat 37.7g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 0g
Cholesterol 87.3mg	0%
Sodium 29724.1mg	0%
Total Carbohydrate 414.2g	0%
Dietary Fiber 15.0g	0%
Total Sugars 31.0g
Protein 54.7g	0%

Vitamin D 19.7IU	0%
Calcium 78.8mg	0%
Iron 23.5mg	0%
Potassium 686.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.3%

Protein: 9.9%

Carbs: 74.8%