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German Bavarian-Style Pretzels (Brezels)

These German Bavarian-style soft pretzels make a fantastic snack. They include very simple, common Bavarian pretzel ingredients and ratios. The technique of shaping and dipping them in an alkaline solution makes them unique. Making pretzels is a great activity to do with your kiddos for Easter, since they include so much Christian symbolism.
Prep Time1 hour
Cook Time25 minutes
Freezing Time30 minutes
Total Time1 hour 55 minutes
Course: Appetizer, Snack
Cuisine: German
Keyword: German Bavarian pretzels, brezel, Laugenbrezel, twisted bread, Easter bread, alkaline solution
Servings: 10 pretzels
Author: Summer

Ingredients

Dipping Solution: (If using baking soda instead of lye)

  • 45 g (¼ cup) baking soda
  • 944 ml (4 cups) cold water

Pretzel Dough:

  • 295 ml (1¼ cups) water heated to 100˚F-110˚F (38˚C-43˚C)
  • 7 g (1 pkg) active dry yeast
  • 5 g (1 tsp) brown sugar honey or barley malt syrup
  • 480 g (4 cups) bread flour
  • 9 g (1½ tsp) salt
  • 30 g (2½ tbsp) shortening diced

Optional Toppings:

  • coarse salt pretzel salt or flake salt
  • seeds poppy, sesame, Nigella (black cumin), or caraway
  • seasonings onion flakes or everything bagel
  • cinnamon and sugar for a sweet version

Instructions

Prepare the Dipping Solution: (If using baking soda instead of lye)

  • Preheat the oven to 300˚F (150˚C).
  • Line a small baking sheet with parchment paper. Spread the baking soda evenly over the liner.
  • Bake the baking soda for 1 hour. Remove from oven and set aside to cool. Store in a sealed container until needed in the recipe. Stores well for weeks or longer.
    TIP: Baking the baking soda increases the alkaline value to resemble the pH of the traditional lye solution used in making German pretzels. If you can find it, you can use lye solution, but baking soda works and is more convenient.

Make the Pretzel Dough:

  • To activate the yeast, measure out the total water amount and heat in the microwave to 100˚F-110˚F (38˚C-43˚C).
  • In a small bowl, add yeast, brown sugar, and ~59 ml (¼ cup) water taken from the measured 295 ml (1¼ cups) and stir until dissolved. Set aside ~10 minutes to become bubbly and frothy.
    TIP: If after 10 minutes, the yeast is not bubbly or frothy, the yeast maybe too old or the liquid too hot. Start over with a fresh new batch of yeast and warm water that’s not too hot.
  • To the bowl of a stand mixer, sift in flour. Add salt. Use the paddle attachment and turn on low speed to combine the flour and salt. Dice shortening and add it to the flour mixture. Run the machine on low to medium to break up the shortening and mix into the flour.
    TIP: If not using a stand mixer, use a large bowl, mix with a spoon until stiff and knead by hand.
  • Switch out the paddle attachment with the dough hook. With the machine on low add the activated yeast mixture.
  • Slowly pour in the remaining 236 ml (1 cup) of water. Knead for 8-10 minutes and scrape down bowl edges as needed. The dough should be tacky but not sticky and should pull away from the bowl edges. Add additional water or flour, 1 tablespoon at a time, as needed to reach a tacky consistency.
  • Mound the dough into a ball at the bottom of the bowl. Cover the bowl with plastic wrap or a towel and allow the dough to sit 5 minutes.
    TIP: You can make the dough a day ahead and store it covered in the fridge. The dough will rise as it sits so store it in a bowl about twice the size of the dough.

Divide & Shape Pretzels:

  • Scoop the dough out onto an unfloured work surface. Divide the dough into 10 “equal” pieces by weighing or eyeballing the portions. The total weight should be around 820 g divided by 10 = 82 g per dough portion.
    TIP: An unfloured work surface provides friction making it easier to roll out and shape the dough.
  • Roll each dough piece into logs about the length of a sausage. Place each log on a plate (side by side) and cover with a towel.
    TIPS: Rolling the dough pieces into short logs first allows them to adjust to that size before rolling them much thinner. Covering the dough prevents a crust from forming as they sit.
  • Prepare 2 baking sheets by lining each with parchment paper or silicone mats. Set aside.
  • Remove one dough log and cover the remaining with the towel. Roll the log on the unfloured work surface into a long 20- to 22- inch rope tapering the ends.
    TIP: For a true German pretzel, leave the middle (belly) of the rope thicker than the ends resulting in a chewy center. The tapered ends (arms) will be crunchy.
  • Form the pretzel shape by shaping the rope into a “U”. Then, cross the ends to twist. Twist two times. Lift the ends and place each at the bottom “corners” of the “U” and press to seal the ends to the "U" base. Place the pretzel on the prepared baking sheet and cover with a towel to prevent a crust from forming on top. Continue rolling and making the pretzel shape with remaining dough pieces.
    TIP: Dip fingers in water if the dough sticks or to encourage it to stick when sealing the ends and edges as needed.
  • Once all pretzels are on the baking sheet, if they retracted, stretch them out so the holes are clearly defined. Place the baking sheet in the freezer for 30 minutes. You can also place them in the refrigerator for at least an hour, but the freezer is best.
    TIP: Freezing the pretzels firms them making them easier to lift and place in the alkaline solution prior to baking.

Dip, Top, & Bake Pretzels:

  • Preheat the oven to 450˚F (232˚C).
  • For the dipping solution, add the baked baking soda to a large wide-mouth bowl or stock pot. Gradually add 4 cups cold water and stir. Stir until the baking soda has dissolved and the water is clear. This will take a few minutes.
  • Remove one of the baking sheets from the fridge.
  • Lift one or two pretzel(s) and place in the dipping solution. Allow to sit in the solution for 30 seconds, use 1 or 2 slotted spoon(s) or fork(s) to flip and sit in the solution for another 30 seconds. Use the utensils to remove the pretzel(s) from the solution allowing excess liquid to drip. Return pretzel(s) to the baking sheet. Continue dipping the remaining pretzels sitting in the solution for 30 seconds per side.
    TIP: Using two utensils to flip and lift the pretzels eliminates touching the alkaline solution which is salty and can irritate the skin.
  • Sprinkle salt over the tops of each pretzel. If you want a sweet version, sprinkle a mix of cinnamon and sugar.
    TIP: For other toppings, you can sprinkle on seeds (poppy, pumpkin, sesame, Nigella, caraway, etc.), seasonings (onion flakes, everything bagel, etc.), or grated cheese (like Parmesan).
  • Bake the pretzels for 25 minutes or until desired brownness. Remove and cool for a few minutes. Eat and enjoy!
    TIP: I prefer to bake one pan at a time to ensure an even bake and browning. As one pan bakes, you can prepare the next by dipping and topping the remaining pretzels.

Video

Notes

Serving Suggestions:
Serve the pretzels simply as is. Consider dipping them in your favorite condiment or sauce like sweet or spicy mustard, cheese, barbecue sauce, or even chocolate.
Storage Suggestions:
Store baked pretzels sealed in a bag or container at room temperature for up to 3 days. For longer storage, place in a sealed bag or container in the freezer for several months. Remove as desired and heat in the microwave until heated through.
Make-Ahead Option:
If you're pressed for time and really want to make these pretzels with your kiddos, here's quick guideline on making them in stages.
    • Day 1: bake the baking soda (or bake days before),
    • Day 2: make the dough and store overnight covered in the fridge,
    • Day 3: divide, shape the pretzels, and place them in the freezer,
    • Day 4: dip the pretzels in the alkaline solution, bake, and enjoy.