Laugenbrezeln- Pretzle Recipe

BREZELN-PRETZELS :pretzel: :pretzel: :pretzel:


-1 cube Yeast, fresh (42g)

-300 ml Water, lukewarm (1)

-1 tsp Sugar

-500 g Flour (wheat flour), type 550

-1 tsp Salt

-20 g Butter

-1 litre Water, (2)

-10 g Baking soda

-1 tbsp Salt, coarse

Dissolve the yeast in the water (1). Sift the flour into a bowl. Knead them together with salt and butter. Form into a roll on a floured baking pad and divide into 12 pieces. Roll out the pieces individually until they are each about 40 cm long. Then form pretzels and let them rise covered for 10 minutes.

Meanwhile, bring water (2) to a boil with baking soda and place the pretzels in the boiling water for about 30 seconds. Then remove with a foam spoon and place on a tray lined with baking paper. Sprinkle with coarse salt and refrigerate for 30 minutes. Bake in a preheated oven at 225°C and bake the pretzles for about 20 minutes.

Eat them while they are still warm, that’s when they taste best.


Great! Brezeln and I… That was love at first taste! Haha :heart_eyes:
I only have one question: Brezeln is the “real” German word, right?

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