Traditional German pretzelsdeep brown, chewy and hand-shaped
Hand-shaped German pretzels with a chewy crumb, a glossy brown crust and coarse salt.
These German-style pretzels use a lean yeast dough and a brief baking-soda bath before baking. Chilling firms the shape, while the alkaline bath encourages the characteristic deep brown, glossy crust.
Ingredients
Dough
Preparation
Mix the dough
Combine flour and yeast, add 275 ml lukewarm water and knead briefly; add salt and knead until smooth and elastic.
12 minutesLet it rise
Cover and let rise for 60 minutes, until visibly puffy.
60 minutesShape the pretzels
Divide into 8 pieces. Roll each into a 55 cm rope with a thick center, cross the ends twice and press them onto the curve.
15 minutesChill and prepare the bath
Chill uncovered for 20 minutes. Heat 1.5 liters water, carefully add baking soda and keep at a gentle simmer.
20 minutesDip and bake
Dip each pretzel for 20 seconds, drain, slash the thick part, salt lightly and bake at 220°C for 14 to 16 minutes.
16 minutes
Substitutions
For a darker professional crust, trained bakers use food-grade lye. Baking soda is the safer home method used here.
Storage
Cool fully and keep airtight at room temperature; reheat briefly in a hot oven.
Approximate shelf life: Best the same day; up to 2 days airtight or 2 months frozen.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
