Authentic German Pretzels. Laugenbrezeln —or soft pretzels—are popular German snacks between meals. A good German laugenbrezel is thick and soft in the middle, thin and crunchy (but not dry on the outside) and shaped into three equal loops. These Bavarian pretzels are a very popular snack in Germany and perfect for your next Oktoberfest party!
You can have Authentic German Pretzels using 11 ingredients and 19 steps. Here is how you cook it.
Ingredients of Authentic German Pretzels
- Prepare 200 grams of Bread flour (German grade Type 550).
- Prepare 4 grams of Salt.
- It’s 10 grams of Sugar.
- It’s 94 grams of Water.
- It’s 6 grams of Fresh yeast (or instant dry yeast).
- It’s 14 grams of Fat (or shortening or unsalted butter).
- You need of Baking soda water.
- You need 700 ml of Water.
- Prepare 2 tbsp of Bicarbonate of soda (baking soda).
- Prepare of For the topping.
- Prepare 1 of as much (to taste) Rock salt.
So don't expect the same pretzel that you buy from the street vendor or food truck. They are delicious though and you should definitely try them. Besides, the process is actually quite fun. Attributed to the Pennsylvania Dutch (German) in America, soft pretzels can be found throughout Pennsylvania, especially in the South-central, South-east and North-east regions.
Authentic German Pretzels instructions
In a large bowl, dissolve the dry yeast in lukewarm water, and add the salt and sugar and mix well..
Add the bread flour all at once, add the fat, then mix until no longer floury..
Once the dough comes together, place it on a work surface and knead well for about 10 minutes while leaning your weight into the dough, kneading until the surface becomes glossy..
Roll into a ball, place it in a bowl, cover with plastic wrap, and let sit for 20 minutes at room temperature (first proofing)..
Divide the dough into 6 even pieces, then roll them into balls..
Cover in plastic wrap and let rest for 20 minutes. (If the air is dry, place a damp towel over them.).
With the sealed edge on top, flatten each ball into a 12 cm circle either with your palm or a rolling pin..
Tightly roll each piece into a stick, making sure not to incorporate any air. (Cover in plastic wrap to prevent them from drying out.).
Starting with the first rolled stick, use both hands to roll the stick into a 55-60 cm long strand..
The strands should be thick in the center, and become narrow toward the last 10 cm on each end. Twist the ends around once..
Affix the ends to the circular portion as shown to make the classic shape of a pretzel. If the dough doesn't stick, use a bit of water..
Cut parchment paper into 12 x 12 cm sheets, place them on a baking tray, and lay the shaped dough on top. Cover in plastic wrap,and let sit for 20 minutes at room temperature for a second proofing..
Dissolve the baking soda in 700 ml of water, bring it to a boil, turn off the heat, then dunk the shaped dough (still attached to the paper) in the baking soda water for about 15 seconds..
From time to time, stir up the baking soda water to keep it uniform..
Remove the parchment paper first, then, using a ladle strainer or similar utensil, remove the pretzels, and place them on a baking tray lined with parchment paper..
Adjust the shapes, set aside for several minutes until the surface dries, then, using a razor or knife, slash along the edge where they have split from rising..
Sprinkle rock salt along the slashed edge, then bake for 17 minutes in an oven preheated to 200°C (until golden brown)..
The shapes of the pretzels sold in Germany vary according to the region they are made. The one on the left shows the Swabian-style of a narrow twisted portion with small loops..
The pretzel in the center is the Bayern style. They do not slash them. The pretzel on the right is the Baden style, where the twisted portion is also thick. The loops are about the same size as the remaining hole..
They made their way to street vendors in New York City and beyond; I have never seen a fair or carnival without a pretzel stand no matter where I was. How to Make German Pretzels - Step by Step Instructions. If you want to make authentic German pretzels, you can follow the German pretzel recipe card at the bottom of this post. Since German soft pretzels can be difficult to get a hang of the first time, we've included the detailed pretzel recipe photos below. German bakers dip their pretzels in a lye solution before salting and baking them.
