Laugenbrezel (Soft Pretzels) GERMAN - Northern European Recipe

Laugenbrezel (Soft Pretzels) GERMAN

🌍 Northern European Difficulty: ●●●○○

Ingredients

• 500g flour
• 7g yeast
• 1 tsp salt
• 1 tsp sugar
• 300ml warm water
• 30g butter. Lye bath: 1L water + 50g food-grade lye (or baking soda)
• coarse salt

Method

1. Kneading — Knead dough until smooth; rest 1 hour.
2. Dividing — Divide; roll into ropes; twist into pretzel shape.
3. Dipping — Dip in lye solution (or 30min baked baking soda solution) briefly.
4. Step 4 — Slash thick part; bake 220°C (425°F) 12–15 minutes until dark brown.
5. Salting — Salt immediately.

Tags: flour, yeast, sugar, warm water, butter. lye bath: 1l water + 50g food-grade lye · Source: Observatory Recipe Research Kitchen