Bavarian Pretzels (Laugenbrezel & Laugenstangen)
ID: b5b5c9f5...
Traditional Bavarian pretzels and pretzel baguettes featuring a deep, dark brown, crispy exterior and a soft, chewy interior. Dipped in a classic lye solution and sprinkled with coarse salt, they are perfect when served warm with butter and beer.
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🍳 Cooking Flow
Mix, combine, and knead the dough ingredients for 8-10 minutes until firm and smooth. → Divide the dough into 12 pieces and shape half into baguettes (Laugenstangen) and half into classic twisted pretzels (Laugenbrezel). → Ferment the shaped dough uncovered for 45 minutes, then refrigerate for 1 hour to firm up. → Wear gloves to prepare a 4% lye solution, submerge each cold pretzel for a few seconds, then sprinkle with coarse salt and slash. → Bake at 425°F (218°C) for 22-24 minutes until deep dark brown, and cool before serving.
Cooking Steps
Brief Cooking Order
Mix, combine, and knead the dough ingredients for 8-10 minutes until firm and smooth. → Divide the dough into 12 pieces and shape half into baguettes (Laugenstangen) and half into classic twisted pretzels (Laugenbrezel). → Ferment the shaped dough uncovered for 45 minutes, then refrigerate for 1 hour to firm up. → Wear gloves to prepare a 4% lye solution, submerge each cold pretzel for a few seconds, then sprinkle with coarse salt and slash. → Bake at 425°F (218°C) for 22-24 minutes until deep dark brown, and cool before serving.
Introduction
Traditional Bavarian pretzels and pretzel baguettes featuring a deep, dark brown, crispy exterior and a soft, chewy interior. Dipped in a classic lye solution and sprinkled with coarse salt, they are perfect when served warm with butter and beer.
Step 1
In a large mixing bowl, combine the water, instant yeast, barley malt syrup, lard, and half of the bread flour.
Step 2
Stir and beat the mixture together with a spatula to form a thick batter.
Step 3
Add the sea salt to the batter and beat until combined.
Step 4
Add the remaining bread flour and mix until the mixture comes together into a shaggy mass.
Step 5
Scrape the dough out onto a clean work counter.
Ingredients List
Important Notes
Always wear protective gloves and eyewear when handling sodium hydroxide (lye) as it is highly caustic.
Always add lye to water, never water to lye, to prevent dangerous splashing or thermal reactions.
The dough is intentionally very firm; use your body weight to help knead it properly.
Refrigerating the shaped pretzels before dipping helps them hold their shape and makes handling much easier.
Using an oiled cooling rack on a sheet tray allows the excess lye solution to drip off the pretzels cleanly.
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