Easy German Pretzel Recipe (Brezeln) Without Lye
These soft German pretzels are the perfect snack, any time of the day! They have a chewy, dark brown, glossy exterior thanks to baking soda. And the interior is soft, pillowy, and delicious!
Ingredients
Dough
- 4 Tablespoons unsalted butter
- 4 cups all purpose flour
- 1½ teaspoons instant yeast
- 1 Tablespoon dark brown sugar
- 2 teaspoons salt (use table salt or fine sea salt)
- 1¼ cups warm water (between 105°F and 115°F)
Baking Soda Bath
- 10 cups water
- ½ cup baking soda
Topping
- 1 teaspoon pretzel salt or coarse salt
Instructions
- Melt the butter in the microwave on 20 second intervals. Set side.
- In a large bowl, mix the flour, instant yeast, brown sugar, and salt together.
- Add the warm water and melted butter to the flour mixture. Knead the mixture in the bowl until it forms a “shaggy” dough.
- Lightly flour a clean work surface. Knead the dough on the work surface until it forms a smooth dough, after about 8 by hand, or about 6 minutes in a stand mixer with a dough hook attachment.Form the dough into a ball.
- Lightly oil a clean mixing bowl with a little olive oil or butter. Place the dough ball in the oiled bowl and cover with a dishcloth until the dough doubles in size, after about 2 hours.
- Preheat the oven to 425°F. Grease baking sheet with butter or line it with a silicone baking mat. (Don't use parchment paper, which can stick to the pretzels.)In a large pot, combine the water and baking soda. Bring to a boil on high heat.
- Tip the dough out of the oiled bowl back onto a clean work surface. Divide the dough into 8 even balls.
- While keeping the dough balls covered with a kitchen towel so they don’t try out, roll out one to about 24 inches in length. Hold the two ends in each hand, and form a large U-shape with the dough log. Cross the two ends and bring them down towards the curve of the U-shape. Let about an inch of dough hang over the edge of the U-shape.Gently press the two ends into the dough, about 4 inches apart. Repeat with the remaining dough.
- Use a slotted spoon to gently lower the first two pretzels into the boiling baking soda and water. After 30 seconds, use the slotted spoon spoon to turn the pretzels over and boil for another 30 seconds, so both sides are coated in the baking soda solution.Use a slotted spoon to remove the pretzels from the pot and place them on the greased baking sheet. Repeat with the remaining pretzels.
- While the pretzels are still wet, sprinkle the coarse salt evenly on top. Bake for 15 to 20 minutes, until the pretzels are deep brown. Enjoy!!
Notes
- Pretzel Salt: The best salt to use for pretzels is coarse salt or pretzel salt. This salt is thicker than kosher salt, and it won't melt in the oven or dissolve on the surface of the pretzels. If you can't find coarse salt, you can use kosher salt in a pinch, but the salt granules will dissolve on leftover pretzels after about a day.
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Forming Your Pretzels: Make sure the ends of your twisted pretzel are pressed down firmly into the belly of the pretzel. Otherwise, it could unravel in the boiling water.
If it's not sticking, add a little water to help stick the pretzel together. - Salt Topping: Immediately sprinkle coarse salt on the pretzels once they're done boiling. The salt will stick while they're still wet, but it'll just slide right off if they dry out.
- Storing: These homemade pretzels taste best when they're fresh, on the same day they're baked. However, these German pretzels will still be tasty when stored at room temperature in a paper bag or wrapped in a kitchen towel for up to 3 days. I don't recommend storing leftover pretzels in an airtight container, because they'll get damp and the salt topping will dissolve faster.
Nutrition
Serving: 1 pretzelCalories: 291kcalCarbohydrates: 50gProtein: 7gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 2944mgPotassium: 92mgFiber: 2gSugar: 2gVitamin A: 176IUVitamin C: 0.01mgCalcium: 23mgIron: 3mg
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