Save A festive take on classic German pretzels, shaped into celebratory rings and sprinkled with coarse salt. Perfect for parties or special occasions.
I enjoy making these pretzels for family gatherings because their unique ring shape and authentic taste always impress my guests.
Ingredients
- Dough: 500 g all-purpose flour, 1 packet (7 g) active dry yeast, 1 tsp sugar, 1 ½ tsp salt, 1 tbsp softened butter, 300 ml lukewarm water
- Lye Bath (for authenticity see notes for alternatives): 1 liter water, 40 g baking soda (if not using food-grade lye)
- Topping: 2 tbsp coarse sea salt
Instructions
- Step 1:
- In a bowl, dissolve the yeast and sugar in the lukewarm water. Let sit for 5 minutes until foamy.
- Step 2:
- Add the flour, salt, and butter. Mix until a dough forms.
- Step 3:
- Knead on a lightly floured surface for 8 10 minutes until smooth and elastic.
- Step 4:
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Step 5:
- Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Step 6:
- Punch down dough and divide into 8 equal pieces. Roll each into a 40 cm rope, then shape into rings, pressing the ends together to seal.
- Step 7:
- In a large saucepan, bring 1 liter water to a boil. Carefully add the baking soda (it will bubble).
- Step 8:
- Using a slotted spoon, dip each pretzel ring into the simmering bath for 30 seconds, then place on the prepared baking sheet.
- Step 9:
- Sprinkle each with coarse salt.
- Step 10:
- Bake for 12 15 minutes until deep golden brown.
- Step 11:
- Cool slightly on a wire rack before serving.
Save This recipe has become a family favorite, bringing everyone together over warm pretzels and shared stories.
Required Tools
Large mixing bowl, saucepan, slotted spoon, baking sheet, parchment paper, wire rack
Allergen Information
Contains gluten (wheat) and dairy (butter). May contain traces of nuts or soy depending on flour brand double-check labels if allergies are a concern.
Nutritional Information
Per ring: 210 calories, 2.5 g total fat, 41 g carbohydrates, 6 g protein
Save These pretzels provide a perfect balance of flavor and texture ideal for sharing at your next celebration.
Recipe FAQ
- → What gives the bretzels their distinctive crust?
Dipping the dough rings in a baking soda bath before baking creates the signature deep brown crust and unique texture.
- → Can I substitute food-grade lye?
Yes, food-grade lye can be used for an authentic finish, but handle with care and consider alternatives like baking soda for safety.
- → How long should the dough rise?
The dough should rise for about 1 hour or until it doubles in size to develop the right texture.
- → What toppings can be added besides coarse salt?
Poppy or sesame seeds are popular variations that add extra flavor and texture to the bretzels.
- → What is the ideal baking temperature?
Baking at 220°C (425°F) ensures a crispy, golden-brown finish with a soft interior.