LaugenbrezelnGerman Lye Pretzels
Laugenbrezeln have a dark, glossy crust and chewy interior produced by a brief food-grade lye dip before baking. This recipe includes explicit handling precautions for the alkaline bath.
Prep
1h 35m
Cook
18m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 500gBread Flour
- 7gActive Dry Yeast
- 300mlWater (lukewarm)
- 40gUnsalted Butter (softened)
- 10gSalt
Lye Bath
- 1lWater (cold)
- 30gFood Grade Lye
Topping
- 6gSea Salt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the bread flour, active dry yeast, lukewarm water, unsalted butter, and salt. Knead until smooth and elastic, then cover and let it rise until puffy.
- 02
Divide the dough into equal portions, roll each into a rope, and shape the ropes into pretzels. Chill until firm.
- 03
Heat the oven to 220°C (428°F), line a baking tray, and put on chemical-resistant gloves and eye protection.
- 04
Use a nonreactive container and slowly add the food grade lye to the cold water while stirring. Never pour water onto lye, and do not use aluminum utensils.
- 05
Using nonreactive utensils, dip each pretzel briefly in the lye bath, let the excess drip off, and place it on the tray without touching the solution.
- 06
Sprinkle with the sea salt. Bake until deeply browned and glossy, then cool briefly.
- 07
Dispose of or store the lye bath according to the product instructions, keeping it away from children and pets.
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