Traditional Laugenbrezeln (Bavarian Soft Pretzels)
Equipment
- Large non-reactive glass or stainless steel bowl for mixing lye
- Large stainless steel or enameled pot for dipping
- Heat-resistant gloves, protective eyewear, apron
- Slotted spoon or spider strainer (stainless steel)
- Sheet pans lined with parchment paper
- Wire cooling rack
- Bench scraper
Ingredients
Pretzel Dough
- 4 cups 500g bread flour
- 2 tsp 10g fine sea salt
- 2 tsp 7g sugar
- 1 packet 7g instant yeast
- 1 ¼ cups 300ml warm water (~100°F / 38°C)
- 2 tbsp 30g unsalted butter, softened
Lye Bath
- 4 cups 1L cold water
- About 1oz or 30g food-grade lye powder NaOH — see safety notes!
Topping
- Coarse pretzel salt or kosher salt
Instructions
- In a large mixing bowl, combine flour, salt, sugar, and yeast.
- Stir in the warm water and softened butter. Mix until a shaggy dough forms.
- Knead for 8–10 minutes (by hand or stand mixer with dough hook) until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size — about 1 hour.
- Turn dough onto a lightly floured surface; divide into 8 equal pieces.
- Roll each piece into a rope about 20–22 inches long.
- Form into a U-shape, cross the ends twice, and fold the twisted ends down to the bottom of the U to form a pretzel shape.
- Transfer shaped pretzels to a parchment-lined tray. Chill in the fridge for 20–30 minutes to firm up (helps with dipping).
- In a well-ventilated area, wearing gloves and goggles, slowly sprinkle the lye powder into the cold water (never pour water into lye). Stir until dissolved.
- The solution will be clear. Keep the bath cold — do not heat!
- Using gloved hands and a stainless steel slotted spoon, dip each pretzel in the lye bath for about 10–15 seconds, ensuring it’s fully coated.
- Let excess drip off and place back on the prepared sheet pan.
- Sprinkle each pretzel with coarse salt.
- Bake at 220°C / 425°F for 12–15 minutes until deep mahogany brown.
- Transfer to a wire rack and let cool slightly before serving. Best enjoyed the same day.
Video
@herbyeater Part 1 & I am so proud of myself. Storytime: When I was in college, I was a part of a language learning club that threw an “around the world party” where everyone studying languages at my school picked a country and brought a dish to share. The concept: exceptional. What did I choose to bring? None other than the laugenbrezel. HOWEVERRRR… it was my first time making them, I was using baking soda instead and y’all- they were terrible 🫠😂😭. But I was broke and out of time so my definitely inedible “brezeln” were what I brought. When I got there I quickly realized I couldn’t just set them on the table and disappear, I had to actually INTRODUCE MYSELF AND MY ITEM. 😩 When it was my turn, I said my name and that I made pretzels, but that they are so horrible and I wished eating them upon no one. 🙈 The next person to be introduced? My German professor, who also brought brezeln. And unlike me, she went to Whole Foods and bought them so they were these perfect little things. Her intro? Her name, brezeln, and that “Real Germans don’t make pretzels, they buy them”. That moment will forever haunt me, but you know what? After a few years, I realized I had the opportunity to actually learn how to make them and that is what I did. And eventually I got pretty dang good at making brezeln, so much so that I’d like to think I could go back in time and impress those people with this version. The secret is absolutely food grade sodium hydroxide aka lye powder, and the reason “real Germans” don’t make pretzels is because lye is not super easy to work with. But with the right precautions and with some practice, it’s very approachable for any at home pretzel loving fiend like me. Enjoy this, and I’ll see you back here in a few 🤍🥨 #brezel #oktoberfest #brezeln #deutschland🇩🇪 #vegetarian
♬ Wood - Taylor Swift
Notes
Lye Safety Tips
Use food-grade lye only (never ever industrial lye).
Always add lye to water, not the other way around — adding water to lye can cause dangerous splashing or heat.
Work in a well-ventilated area and wear gloves, goggles, and an apron. I also recommend long sleeves but this is optional as long as you have gloves on.
Use stainless steel, glass, or enamel equipment — never aluminum or copper. This includes pot, tools, and pans. A silicon baking mat can help and be a great safe option should you only have aluminum pans - just make sure to not get any of the lye solution on it.
Avoid any splashing; do not inhale fumes or allow children/pets nearby.
If lye contacts skin, rinse immediately with plenty of cold water and mild vinegar to neutralize.
Dispose of any leftover lye bath by diluting with plenty of water, distilled white vinegar to rebalance PH. Follow your local regulations. Storage
Pretzels are best eaten the day they’re baked, but I know its not always possible. To refresh, briefly warm in a 350°F oven for 5 minutes.