Laugenbrezel Original German Bräuhaus Pretzels Recipes

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AUTHENTIC GERMAN SOFT PRETZEL (LAUGENBREZELN)



Authentic German Soft Pretzel (Laugenbrezeln) image

Make traditional laugenbrezel pretzels at home. Crispy outside and soft in the middle, the secret is dipping these pretzels in lye before baking.

Provided by Jennifer McGavin

Categories     Snack     Side Dish     Bread

Time 3h20m

Number Of Ingredients 12

1 tablespoon yeast
1/4 cup warm water
2 teaspoons sugar
4 1/4 cups bread flour
2 teaspoons salt
1 cup warm water
2 1/2 tablespoons salted butter (room temperature)
Plastic gloves
Safety goggles
1 quart water
1 ounce food-grade lye
Coarse salt

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.

Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Cholesterol 6 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 531 mg, Fat 4 g, ServingSize 1 dozen soft pretzels, UnsaturatedFat 2 g

LAUGENBREZEL [ORIGINAL GERMAN BRäUHAUS PRETZELS]



Laugenbrezel [Original German Bräuhaus Pretzels] image

Ever wonder how to make these gorgeous pretzels? The traditional way? Well, here goes . . !

Provided by TROY RAY @TROYRAYNYC

Categories     Other Side Dishes

Number Of Ingredients 8

1 1/2 tablespoon(s) barley malt syrup ***
- *** you can purchase this at www.shoporganic.com [search: "eden foods - organic barley malt syrup"]
1 package(s) active dry yeast
3 tablespoon(s) unsalted butter, softened + more for serving
4 cup(s) all purpose flour + more for dusting
1/4 teaspoon(s) kosher salt
2 1/2 tablespoon(s) baking soda
- pretzel salt or coarse salt for finishing 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!

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