Description
This homemade pretzel recipe yields soft, chewy, and iconic German-style pretzels with a distinctive deep brown crust achieved through a traditional lye bath. Perfectly golden and sprinkled with coarse pretzel salt, these pretzels are baked to perfection in under an hour and ideal for serving warm or at room temperature.
Ingredients
Scale
For the Pretzels:
- 1 tablespoon active dry yeast
- 1 tablespoon barley malt syrup or light brown sugar
- 1 1/2 cups (355 grams) warm water (about 110°F), divided
- 5 cups (635 grams) all-purpose flour
- 3/4 teaspoon fine sea salt
For the Lye Bath:
- 2 tablespoons (40 grams) food grade lye (see notes for baking soda alternative)
- 1 liter (1000 grams) water, room temperature
- Pretzel salt or coarse salt, for sprinkling
Baking Soda Bath Alternative (Optional):
- 2/3 cup baking soda
- 10 cups water
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats and lightly grease them with nonstick cooking spray or butter.
- Activate Yeast: In the bowl of a stand mixer with a dough hook, whisk together the yeast, barley malt syrup or sugar, and 1/4 cup of the warm water. Let it stand for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Make Dough: Add the remaining 1 1/4 cups water, all-purpose flour, and salt to the yeast mixture. Stir to combine. Then mix on low speed until combined, increasing to medium speed and kneading for five minutes until the dough is elastic, smooth, and no longer sticky, adding flour cautiously if needed.
- Shape Pretzels: Transfer the dough onto a clean surface without flouring it. Divide into 10 equal pieces (approximately 100 grams each). Roll each piece into a 24-inch long log. Shape each into a pretzel by forming a U, crossing the ends, twisting them once, and folding the ends down to the base of the U. Gently press ends to secure. Place shaped pretzels onto prepared baking sheets.
- Optional Proofing: For softer and spongier pretzels, allow the shaped pretzels to rise for 30 minutes before proceeding.
- Prepare Lye Bath (Safety First): Wearing safety gloves, goggles, and optionally a mask, dissolve 2 tablespoons of food grade lye into 1 liter of room temperature water in a plastic or glass container placed on parchment to protect surfaces. Stir carefully until clear. (See notes for baking soda alternative.)
- Dip Pretzels: Submerge each pretzel gently into the lye bath for about 30 seconds, then transfer back to the greased parchment-lined baking sheets. Score two cuts on the thickest part of each pretzel with a paring knife and sprinkle with pretzel salt.
- Bake: Bake the pretzels in the preheated oven at 400°F for about 16 minutes. Rotate the baking sheets halfway for even baking. Adjust baking time slightly for preferred softness or crispiness.
- Cool and Serve: Let the pretzels cool on the baking sheets for 5 minutes before removing. Serve warm or at room temperature the same day. Freeze leftovers in airtight containers for up to one month.
Notes
- Baking Soda Bath Alternative: If you prefer not to use lye, boil 2/3 cup baking soda in 10 cups of water and boil pretzels for about 1 minute each before baking. This will result in lighter color and less chewiness.
- Handle lye with extreme caution and follow all safety instructions; always wear gloves and goggles and work in a well-ventilated area.
- Do not flour the surface when shaping dough to preserve the authentic texture.
- Thinner pretzel dough logs create crispier pretzels; thicker logs yield softer pretzels.
- Use food grade lye only for safety.
Nutrition
- Serving Size: 1 pretzel
- Calories: 240
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
