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Laugenbrezel

Name: Laugenbrezel
Total time: 60 min
Yield: Serves 6
Cuisine: Germany
Ingredients: 400g Bread flour; 2 tsp Yeast; 30g Butter; 1 tsp Salt; 3 tbsp Baking Soda (for the boiling bath); To taste Coarse Salt (topping)

Dessert

⏱ 60 min

👥 Serves 6

Difficulty ⭐⭐

Germany's classic pretzel, with its knotted shape and deep brown, glossy crust.

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📖 The Story Behind This Dish

The pretzel is said to have been born in medieval monasteries, and one story says its knot imitates monks praying with crossed arms. Dipping the dough in an alkaline lye bath before baking gives it its distinctive flavor and deep brown crust. In Bavaria it's an essential companion to beer in the beer gardens.

🌆 Where it's eaten: In a Munich beer garden, the classic way to spend an afternoon is with a big pretzel in one hand and a beer stein in the other.

🥕 Ingredients (serves 6)

Bread flour 400g
Yeast 2 tsp
Butter 30g
Salt 1 tsp
Baking Soda (for the boiling bath) 3 tbsp
Coarse Salt (topping) To taste

👩‍🍳 Instructions

Knead bread flour, yeast, butter, and salt into a dough and let it rise.
Roll the dough into long ropes and twist into pretzel knots.
Dip the pretzels in hot water with baking soda dissolved in it.
Arrange on a baking sheet and sprinkle with coarse salt.
Bake at 220°C for about 15 minutes until deep brown.

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