Original German Pretzels, Buns, Sticks, and Bites
ID: 8b4c550a...
Make authentic, bakery-quality traditional German pretzels, buns, sticks, and bites right at home. This recipe uses diastatic malt powder for deep flavor and a classic lye bath to achieve that signature dark, shiny, chewy crust.
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🍳 Cooking Flow
Mix and knead the dough ingredients together, then let rest for 15 minutes. → Divide the dough into 8 portions, pre-shape into torpedoes, and rest for 20 minutes. → Shape into pretzels, buns, or sticks, then chill uncovered in the fridge for 1 hour to form a skin. → Dip the cold dough pieces in a 3% lye solution for 10 seconds, drain, and transfer to a baking sheet. → Score, sprinkle with rock salt or seeds, and bake at 410°F (200°C) for 15 minutes.
Cooking Steps
Brief Cooking Order
Mix and knead the dough ingredients together, then let rest for 15 minutes. → Divide the dough into 8 portions, pre-shape into torpedoes, and rest for 20 minutes. → Shape into pretzels, buns, or sticks, then chill uncovered in the fridge for 1 hour to form a skin. → Dip the cold dough pieces in a 3% lye solution for 10 seconds, drain, and transfer to a baking sheet. → Score, sprinkle with rock salt or seeds, and bake at 410°F (200°C) for 15 minutes.
Introduction
Make authentic, bakery-quality traditional German pretzels, buns, sticks, and bites right at home. This recipe uses diastatic malt powder for deep flavor and a classic lye bath to achieve that signature dark, shiny, chewy crust.
Step 1
Sift 520g of all-purpose flour into a stand mixer bowl. Add 12g of salt, 7g of instant yeast, and 10g of sugar.
Step 2
Add 2g of diastatic malt powder to the bowl, then whisk all dry ingredients together until well combined.
Step 3
Mount the bowl onto a stand mixer fitted with a dough hook. Pour in 300ml of cold water and mix. Once the dough starts to come together, add 30g of softened butter in pieces.
Step 4
Knead the dough on low-medium speed for about 10 minutes until it is smooth, elastic, and slightly shiny.
Step 5
Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes to relax the gluten.
Ingredients List
Important Notes
Diastatic malt powder is the secret ingredient that gives German pretzels their authentic, rich bakery flavor.
Do not over-flour your work surface when shaping, as the dough needs some traction to roll out properly.
Chilling the shaped dough uncovered in the fridge is essential; it dries out the surface to form a skin, which prevents the dough from getting soggy in the lye bath.
Baking soda can be used as a safer alternative to sodium hydroxide, but it will result in a lighter color and milder pretzel flavor.
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