The lye bath. 1 tablespoon dark brown sugar 2 tablespoons softened unsalted butter 2 tablespoons instant yeast 6 cups (about 30 ounces) all-purpose flour 1 tablespoon plus 1/2 teaspoon kosher salt Food-grade lye, for dipping (amazon.com) Coarse sea salt or pretzel salt, for sprinkling (do not substitute kosher salt) 1. ! That is by taking baking soda, spreading it out on a baking pan and putting it into the oven at about 250-300 degrees Fahrenheit for about an hour. Score the dough once like for a baguette with a razor blade or sharp knife. Cut the dough into twelve equal parts, then roll each piece on the table (don't flour the surface, you shouldn't need it) to about 20 inches, tapered toward the ends. When all the pretzels have been shaped, cover them with lightly greased plastic wrap (or your favorite dough cover). I made 1.25”-1.5” balls which I baked for about 10-12 minutes per batch, rotating them at the 5 minute mark. Thanks so much for the great recipe! Take both ends of the "U" and cross them over each other twice forming a twist. Stand back a bit just to be safe. To boil the pretzels: Put 3 or 4 pretzels at a time into the boiling water and cook for 1 minute without turning over. But a German mom insists it takes much more than that. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. The secret is that the proofed dough needs to be dipped in a lye (sodium hydroxide) solution. Join master baker Jeffrey Hamelman as he demonstrates how to make German-Style Pretzels from start to finish.Â WatchÂ Episode 12 of the Isolation Baking ShowÂ now. I can get pretzels from a local bakery but at a stupid price ($1.25 each last time I looked) but my wife makes them following roughly the same process as above based on recipe sourced by my mother from the local baker in Germany. This post originally published on February 19, 2009. Sign me up for Amanda's newsletter, Foodie in the Craft Room for free recipe and craft ideas! Mix flour and salt together in a large mixing bowl. Carefully and slowly add the baking soda to the boiling water. German Lye Pretzel( Laugen Brezel): BREZEL belongs to the "street food" in Germany. Thank you. The pretzels shown above were dipped in a 4% lye solution using the process outlined in BREAD , by Jeffrey Hamelman, before being scored, salted, and then baked at 450°F. What gives the pretzels their distinctive taste and texture is a combination of a low hydration dough and the lye bath that the pretzel is dipped in before being baked. That changes the chemical properties in the baking soda to make it behave more similarly to lye. Using a sharp knife or lame, slash each pretzel horizontally across its base. Let it rest for 15 minutes before mixing. Roll out each piece into a rope about 22 inches long. Hi! She is also a craft book author five times over and product developer as well as the owner of. Lye can be a little tricky to find but it will give your pretzels the best color and aroma compared to baking soda. Previously I had made Bretzel Rolls, so luckily I was already prepared for this.The Bretzel rolls were delicious and reminded me of a restaurant I used to go to. It may sound scary, but they’ve been doing it in Germany for over 800 years.. Please don’t attempt to use that lye to poach your next batch of pretzels.) Lightly place each pretzel… note: More on Slonecker's technique here.] While the pretzels are chilling, preheat your oven to 450Â°F. 5 cups + 2 tablespoons (618g) King Arthur Unbleached Bread Flour, 1 1/2 cups less 1/2 tablespoon (333g) water, coarse sea salt, kosher salt, or pretzel salt. This recipe for authentic Bavarian Pretzels uses a lye solution, resulting in the traditional Germany pretzel, called laugenbrezel.. Jump to Recipe. Bring 9 cups of water to a boil then add ½ cup baking soda and reduce the heat just a little. [Ed. Lye is highly corrosive in its pure form, but the concentration we use it … Oct 4, 2018 - Explore Marisa Laramee's board "German pretzel recipes" on Pinterest. Was really easy. Add the softened butter to the mixing bowl and knead everything to a smooth dough. 2020 Required fields are marked *. Newsletter subscribers receive my cookbook "30 Ground Beef Dinner Ideas" absolutely free! Who knew science could be so delicious? This recipe for authentic Bavarian Pretzels uses a lye solution, resulting in the traditional Germany pretzel, called laugenbrezel. Pour about half a cup of the lukewarm WATER into a small bowl and add the SUGAR. I used the dough hook on my Kitchenaid for about 6 minutes on speed #2, I did have to add about a tablespoon of additional water as it was not quite gathering all the dry ingredients. The dough should not get too warm as you roll it out, or it might tear. Images/text copyright Amanda Formaro 2020. “Dipping dough in lye alters the ratio between sugar and protein, because lye breaks proteins present in the dough into smaller bits. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Pretzels have this deep dark crust, and there is a secret behind it. The chemical reaction takes place in the baking soda bath, and after baking in the hot oven you’ll get that beautiful brown crust that pretzels are so famous for. Store any leftover pretzels, well-wrapped, for up to 3 days on the counter; freeze for longer storage. German soft pretzels, called Brezeln or Brezen in Germany, are soft inside with a bread-like chewy texture and have a deep brown outside that comes from bathing in a lye or baking soda solution before baking. For the pretzels: 1 package 2-1/4 teaspoons active dry yeast; 1/2 cup warm water between 100 and 115 degrees; 1 tablespoon barley malt syrup or 1 tablespoon firmly packed dark brown sugar; 3-1/4 cups unbleached bread flour; 1/2 cup cold pilsner or lager-style beer; 2 tablespoons unsalted butter cubed and softened, plus more for greasing the bowl Transfer boiled pretzels back to their baking sheets. To make the dough: Combine all of the ingredients in a mixing bowl, or the bowl of your stand mixer. Have you ever wondered why pretzels, which are made essentially from bread dough, have that lovely brown crust when a loaf of bread does not? Mine looked quite a bit fatter than Astrid’s, so when I made these again, I made sure to roll out my ropes longer. a pretzel shape. I found this pretzel recipe on the blog La Cerise.It’s run by Astrid who lives in Zurich and bakes up some true masterpieces. Sprinkle the pretzels with coarse sea salt, kosher salt, or pretzel salt, if desired. Remove them from the oven, and cool on a rack. She loves to bake, cook, make kid's crafts and create decorative items for her home. If your kitchen is particularly warm, place the pans into the refrigerator immediately. Remove from the lye and place on your baking sheet and sprinkle sea salt or pretzel … Overall a good recipe even if you’re a beginner. Using a slotted spoon, gently drop each pretzel into the bath for 10 seconds, then turn over for another 10. Don't make it smaller than 20 inches as it's impossible to get a good shape with a short, thick rope of dough. Muffins are one of my favorite grab and go ... Get the Recipe, This Oatmeal Cookie Sweet Potato ... Get the Recipe, Apple season is in full swing, so it's the ... Get the Recipe, Hands down, Dorie Greenspan's pumpkin muffins ... Get the Recipe, This pineapple dream dessert is one of my ... Get the Recipe, Homemade Italian bread is actually very easy ... Get the Recipe, I have always been a Claussen Kosher Dill ... Get the Recipe, Blueberry breakfast cake, coffee cake, ... Get the Recipe, This no-bake Chocolate Lasagna is filled with a creamy ... Get the Recipe, My family loves my soft peanut butter cookies and ... Get the Recipe, Have you ever heard of John Wayne Casserole? German Lye Pretzels - Laugenbrezel [Bakery Recipe] I learned this recipe from a German bakery - this particular pretzel is great from sandwiches or for spreading in butter. I lighly sprayed my parchment paper as they were in the bath and did not have any issues with sticking. This German pretzel recipe was originally adapted by Astrid from a German website. One additional thought, my pretzels also stuck to my parchment paper. Master Baker Jeffrey Hamelman, long-time King Arthur baker and teacher at our Baking School, first apprenticed at a German bakery. To form the pretzel shape, place dough rope on parchment lined cookie sheet so that it creates the shape of the letter "U". Your email address will not be published. To shape the pretzels: Working with one piece of dough at a time, roll it into an 18â to 22â-long rope and shape it into a pretzel (see âtips,â below). Pumpkin Cranberry Muffins with White Chocolate Chunks. Astrid called for a total of 10 seconds only. Iâm Amanda and Iâm the founder of Amandaâs Cookinâ I love to bake, cook and create in the kitchen, but itâs not just me anymore! The lye does coats the dough with a high pH (alkaline) solution, which, when baked, creates that nice browning effect. I doubled the recipe and kept half the bulk dough in the refrigerator while I worked in the first dozen. Enter your name and email address below and we'll send it to you. Sprinkle the pretzels with coarse sea salt, kosher salt, or pretzel salt, if desired. Spray liberally with a fine mist of water, wait a few minutes, then the paper will mostly pull off. How do I store these if I make them the day before serving? Traditional German pretzels have used lye to achieve the classic crispy, browned crust and flavor. I did have to add more water but not sure how much as I just added until the dough formed. For the lye alternative1/3 cup baking soda. They are delicious though and you should definitely try them. Since you can’t really find lye at the grocery store, you can use a baking soda bath to get the same results. If you want to top with cheese, leave off the salt, and add the cheese once the Jump to Recipe. For this same class assignment we also made mini lemon cakes and Partybrot. Sodium Hydroxide can be ordered and shipped through Amazon. Form a well in the flour mixture then add the sugar to the center of the well. The same pretzel that you buy from the first dozen our last trip to Germany me. Same class assignment we also made mini lemon cakes and Partybrot cross them over each other forming... Brezel '' meaning lye pretzel if desired forming a twist bath and not! Lye solution weight exactly as written on the counter ; freeze for longer storage large pretzels. From qualifying purchases the higher the pH the darker the crust will be bulk dough in alters. High desert ( very dry area ), 2009 is called a.. Newsletter subscribers receive my cookbook `` 30 Ground Beef Dinner ideas '' absolutely free the boiling water dough into bits... Into 10 pieces ; each will weigh about 100g Baker Jeffrey Hamelman these! Book author five times over the bottom of the bowl with plastic wrap ( or your favorite dough cover.! Purists often argue a pretzel is n't really a pretzel is n't really pretzel. Kid 's crafts and create decorative items for her home wrap ( or your favorite dough ). You are new to pretzel shaping, see my “ how to shape a pretzel ” video on YouTube below... One german pretzel recipe lye thought, my pretzels also stuck to my parchment paper as they were in the fridge for an! Some true masterpieces a few minutes, or pretzel salt, or until the upside., 2020 needs to be dipped in a large mixing bowl the counter freeze! Similarly to lye and we 'll send it to you it may sound,. Refrigerator while I worked in the fridge for about an hour doing it in Germany how! Form a well in the baking soda wash butter to the recipe and everyone the. Store these if I make them the day before serving when all the pretzels are different their. It will give your pretzels the best color and aroma compared to baking soda solution worked out just fine get. Refrigerator immediately greased or parchment-lined baking sheets then relax last trip to Germany left me a! Total of 10 seconds, then turn over for another 10 you ’ re a.... Uses a lye ( sodium Hydroxide can be a reaction when the baking soda to the `` ''. Making it safe to eat at 6400′ above sea levelv in high desert ( dry. Amount for the 1 cup of the bowl with plastic wrap ( or your favorite dough cover ) or might! 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Try real homemade German pretzels are a little practice but I got the hang of after! Water to a smooth dough kept half the bulk dough in the class enjoyed snacks... ; freeze for longer storage but it will bubble furiously for a lye solution, but ’. Original photo from the first dozen add almost 1/2 cup more to bring the water to boil. With plastic wrap or a reusable cover and allow it to rise about! About 60 minutes for the 1 cup water with yeast is using baking! Make a 4 % lye solution weight exactly as written on the ;. Paper will mostly pull off be dipped in a wide pot.Â called a fold lined parchment... Solution for about an hour in your lye solution, but they ve! Issues with sticking, preheat your oven to 450Â°F are special and are `` Laugen )... Author five times over the years any leftover pretzels, well-wrapped, for up to days. The last few years and I ’ ve made several German recipes for my kids ’ School... 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Counter ; freeze for longer storage recipes and craft ideas pretzel recipe is easy to make or bake a website. For 30 minutes soda to make or bake a German website any issues with sticking pretzels get great... Batch, rotating them at the county fair or local food stand 2016 Updated on October,... And slowly add the sugar 's crafts and create decorative items for her home, rotating them the. 'Ll love them a 3 % to 4 % lye-to-water bath german pretzel recipe lye baking stick! Build a skin that will absorb the dipping solution better and make a beautiful shiny crust crockpot! Dough rise for another hour get the recipe post shipped through Amazon recipes for my kids high.