Swabian Laugen Brezel

Franzi’s Pretzels (Brezeln)

Prep time:  45 minRise Time: 12 hours 20 minBake Time: 12 min Yield: 9 large servings or 16 smaller pretzels

2 grams (¾ teaspoon) active dry yeast

100 grams (1/2 cup) warm water

15 grams (2 teaspoons) honey

110 grams (1/2 cup + 2 tablespoons) whole milk

500 grams (2 ½ cups) Cake or Pastry Flour

80 grams (1/3 cup or 1 medium) boiled and mashed potato

10 grams (1 ¾ teaspoon) salt

26 grams (2 tablespoons) unsalted butter

For Baking:

4 % sodium hydroxide solution, food grade (Lye) + protective eyewear and gloves (see note for baking soda alternative) (18 grams of food grade lye crystals mixed with 2 cups cold water)

Coarse Salt

Water, for spraying pretzels after baking

  1 In the bowl of a stand mixer with dough hook attached, mix together yeast, warm water, and honey. Let mixture rest for 5 minutes. 

  2 Add in remaining ingredients (milk through butter) and knead all dough ingredients together for 6 minutes. The dough should be elastic and smooth and not sticking to the side of the bowl. Cover and let rise in the fridge overnight for 10 to 12 hours.

  3 The next morning, place the dough on an unfloured surface and cut into 9 cylinder pieces. Each piece should weigh approximately 95 to 100 grams each. Roll each piece into a snake-like piece, tapered at each end. Cover and let them rest for 5 minutes.  Begin stretching out each piece of dough in 3 stages. This allows the dough to stretch and relax. Starting with your hands in the middle, roll the dough outwards to a length of 8 inches so that the middle is thick and the ends are thin and long. Do this to the other pieces. Then, return to the first one and using the same rolling technique, and leaving a thicker center, roll out to 16 inches, repeat with remaining pieces. Lastly, roll the dough out to around 30 inches. The ends will be tapered off and much thinner than the rest of the dough, with the center still thicker.

  4 To form the pretzel: Holding one end in each hand, carefully lift the dough and twist around two times quickly, then set it down over the dough, exposing the bulge of the center. Press each loose end on top of each side in a typical pretzel form. Stretch the form out a bit and place it on parchment paper. Cover and let the dough rest for 2 hours.

  5 Place the pretzels in the refrigerator for 15 minutes uncovered (this will create a  skin/crust on the surface). Meanwhile, prepare the lye solution in a glass bowl or baking soda solution (See Chapter 4 for guidance) and preheat the oven to 500 degrees.

  6 Prepare double-lined parchment paper or Silpat® lined baking sheets. Using a large skimmer or wooden tongs, dip each pretzel form into the lye solution for 4 -5 seconds. Then place the pretzel onto the clean baking parchment paper or Silpat®. Repeat with remaining 8 pretzels. Clean any metal tools immediately after dipping all the pretzels in warm, soapy water.

Warning: Be sure to wear gloves and safety glasses! Always use parchment paper when working with lye or it will corrode any metal surface it touches.  Return the pretzel forms to a double-lined parchment paper.

  7 Using a sharp serrated knife or bread lame, make a ¼ inch cut on top of the thickest part of the pretzel (between where you pressed each end). Sprinkle the pretzels with coarse salt.

  8 Place pretzels in the oven and lower the heat to 445F. Bake for 12-15 minutes.

  9 Immediately after taking out of the oven, use a water-filled, food-safe spray bottle and spritz the pretzels with water. This gives the crust a shinier look. NOTE: This is not a necessary step, but traditional in Germany.

Note: If you prefer to use a baking soda solution, refer back to Chapter 4 on how to add baking soda to boiling water. Parboil the pretzels for 1 minute, 1 to 2 pretzels at a time, drain, then place on baking sheet and continue with step 7.

Note: Pretzels are good for 2 days. If you wish to keep them longer, store in the freezer and omit salt. Salt will make the surface weep with moisture, staling the pretzels quicker.

Tip: Pretzels are a staple food throughout Germany. This recipe is traditional in the Swabia region. Serve as breakfast bread with boiled eggs or slice open and serve as a sandwich bread. Pretzels are great dipped into melted cheese or served with bratwurst. Many children throughout Germany prefer their pretzels spread with a salty cultured butter. Enjoy!

Copyright Wiley Publishing, Bread Making For Dummies 2020 written by Wendy Jo Peterson, reproduction of this recipe is not permitted.