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Freshly baked homemade pretzel
Crispy and soft homemade pretzels

Soft German Pretzels (Laugenbrezel)

Author: Flavelo
Recipes Cakes and Desserts
The Bavarian pretzel secret is chemistry: a lye or baking soda bath before baking. This alkaline bath accelerates browning (Maillard reaction), creating the signature dark, chewy crust and soft interior.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 8 servings
🔥 Calories 210 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Large pot
  • Slotted spoon
  • Baking sheet with parchment

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Knead flour, yeast, sugar, salt, butter, warm water into stiff dough.

2 ✓

Proof 45-60 mins.

3 ✓

Divide into 8. Roll ropes. Twist into pretzel shape.

Tip: Leave belly thick.
4 ✓

Boil water with soda. Dip pretzels 30 secs each side.

Tip: Alkaline bath browns them.
5 ✓

Place on oiled paper, score belly, salt. Bake 400°F (200°C) 15-18 mins.

Tip: Deep brown is good.

Recipe FAQ

Can I use plain water?
No, soda is minimum for the crust.
Stuck to paper?
Oil the paper first!

Ingredients

  • 1 lb All-Purpose Flour
  • 1 1/4 cups Water (lukewarm)
  • 1 packet Active Dry Yeast (0.25 oz)
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 2 tbsp Butter (soft)
  • 1/4 cup Baking Soda (for bath)
  • 8 cups Water (for bath)
  • 1 tbsp Coarse Salt