Snack · 90 min · german

Laugenbrezeln — Soft Pretzels

Bread flour (or all-purpose flour) does the heavy lifting here, with active dry yeast rounding it out. A German snack that takes 90 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 480 g Bread flour (or all-purpose flour)
• 2.25 tsp Active dry yeast
• 1.5 cups Warm water
• 1 tbsp Granulated sugar
• 2 tsp Fine salt
• 0.5 cup Baking soda
• 2 tbsp Sea salt

Steps

1. Dissolve the yeast and sugar in the warm water and let it foam for 5 minutes — that foam is proof the yeast is alive. Mix in the flour and salt, then knead 8 minutes until the dough is smooth and springs back when poked.
2. Let it rise in a warm spot until doubled, about 45 minutes. Meanwhile, heat the oven to 450°F and line two baking sheets.
3. Divide into 8 ropes. Roll each rope out to about 24 inches — roll from the center outward so the ends taper thin. Shape: loop the ends, twist twice, and fold the twist down onto the belly of the U. The first two will look wrong; the rest will look right.
4. Dissolve the baking soda in 8 cups of simmering water. Dip each pretzel for 30 seconds per side — this alkaline bath is what builds the glossy brown crust.
5. Slash the belly, sprinkle with coarse salt, and bake 12 to 14 minutes until deeply mahogany. Eat warm with sweet mustard or obatzda.

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