Laugenbrezel (German Soft Pretzels)
Servings
12pretzels
Servings
12pretzels
Ingredients
Water bath
Topping
Instructions
  1. In a mixing bowl, combine warm water, yeast and molasses.
  2. Let sit until foamy.
  3. In the bowl of stand mixer, combine flour and salt.
  4. Add the pieces of butter and, using your fingers, work the butter into the flour until it resembles coarse sand.
  5. Pour the yeast mixture into the flour/butter mixture and mix everything until a shaggy dough is formed and water is absorbed.
  6. Using dough hook, mix on medium speed until the dough is smooth and elastic, around 6 minutes.
  7. Cover the bowl with a damp towel and let dough rise in a warm spot for 2 hours or until doubled.
  8. Pre heat oven to 450 degrees.
  9. Lightly oil or use silicone mats to line 2 cookie sheets.
  10. Divide dough into 12 pieces.
  11. Roll out each piece into a 30 to 33 inch long rope and then form pretzel shape.
  12. Alternatively, for pretzel bites, roll logs about 3/4 inch thick and cut into 1 1/2 inch pieces or form into 1 inch balls.
  13. In a large pot, bring water bath ingredients to a boil, stir once or twice to help dissolve sugar.
  14. Reduce heat to simmer.
  15. Without crowding, boil pretzels a few at a time, for about 30 seconds or until they float.
  16. Transfer the boiled pretzels to prepared baking sheet using a large perforated spoon.
  17. Sprinkle the pretzels with pretzel salt.
  18. Bake for 5 minutes, then rotate the baking sheet and continue baking for 5-8 more minutes or until the pretzels are a deep dark brown color.
  19. Remove them from oven and let pretzels cool slightly on a wire rack before serving.
  20. Very good with cheese sauce or your favorite mustard.
Recipe Notes

If desired, let dough rest in the refrigerator overnight.  In the morning, pull dough out to come to room temperature.  The dough will be hard to work with, so form ropes and let sit a little, then roll a little more before forming pretzel shapes.

Recipe adapted from Olivia’s Cuisine.