Laugenbrezel Original German Bräuhaus Pretzels Recipes

AUTHENTIC GERMAN SOFT PRETZEL (LAUGENBREZELN)

Steps:

• Gather the ingredients.
• Proof the yeast by dissolving it in 1/4 cup warm water and sugar for 5 minutes.
• Measure the flour into a mixing bowl, add the salt, the proofed yeast, and 1 cup of warm water. Mix by hand or with a stand mixer with a dough hook attachment until flour mixture comes together into a stiff ball. Add more warm water as needed to form the dough.
• Knead for 5 minutes and let rest for a few minutes.
• Add the butter and knead for at least 5 more minutes or until butter is fully incorporated. At this time, the dough should be firm and velvety to the touch.
• Form into a ball, butter all surfaces, and let rise until double, about 1 hour, in a warm spot.
• Place wax paper on a baking sheet.
• De-gas ( punch down ) the dough.
• Divide it into 12 (2-ounce) pieces. Form the dough into balls.
• Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends.
• Take each strand and roll out again to form 2-foot strands.
• Twist into a pretzel shape, using a little water to make the ends stick to the loop. Experienced pretzel bakers can flip pretzels into shape in the air, but most people have to coax them.
• Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle.
• Make sure that you put on gloves and safety glasses.
• Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl, and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER, not the other way around! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3 percent w/w.
• Remove pretzels from the refrigerator and dip each for 30 seconds in the lye solution.
• Remove with a slotted spoon and place on a greased or parchment-paper-lined baking sheet.
• Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lame. Let pretzels rest for 15 minutes.
• Heat oven to 375 F. Bake pretzels for 20 to 25 minutes or until deep golden brown.

LAUGENBREZEL [ORIGINAL GERMAN BRäUHAUS PRETZELS]

Steps:

• Preheat oven with baking, bread or pizza stone to 500 degrees.
• Stir together barley malt syrup and yeast into 1 1/2 cups warm water in a large mixing bowl. Let sit until top is foamy [about 10 minutes].
• Add butter, flour and salt and mix until dough forms. Transfer to a floured work surface and knead until smooth and elastic [about 8 minutes].
• Separate dough into 4 equal parts. Working with one quarter at a time, roll dough into a 20" by 1" rope. On a piece of parchment paper, shape into the traditional "pretzel shape" [see photo]. Repeat with remaining three pieces and let rest for 20 minutes.
• Bring baking soda to a simmer in 1 cup of water in saucepan over medium-high heat. Stir constantly until baking soda is dissolved. Generously brush each pretzel with the mixture. Sprinkle with coarse pretzel salt.
• Using a sharp paring knife, make a 4 to 5 inch slash along the bottom of the pretzel [see photo].
• Using the parchment paper, carefully transfer two of the pretzels to the baking stone and bake until a rich, dark brown [about 12 to 15 minutes]. Repeat with remaining two pretzels.
• Let the pretzels cool for 8 to 10 minutes, brush with melted butter and sprinkle with more salt [if desired] and serve with beer, coarse-grain mustard or cheese. Enjoy!