Best Laugenbrezel Original German Bräuhaus Pretzels Recipes

GERMAN PRETZELS (LAUGENBREZELN)

Steps:

• Add the flour to a large mixing bowl. Add the salt and sugar and give everything a good stir.
• Sprinkle the instant yeast on top, then give it another stir.
• Add the butter. Then slowly pour in the warm milk and water a little bit at a time while kneading the dough with the spiral dough hooks of your electric mixer. Alternatively, you can use your hands - you just might have to knead a bit longer.
• Keep kneading until you have an elastic-feeling dough that forms a ball and doesn't stick to the side of the bowl anymore. If your dough is too dry, add a little bit more water. On the other hand, if it is too sticky, add a little bit more flour.
• Form a nice ball with your hands and cover the bowl with the dough inside with a dishtowel or a lid. Place it in a warm spot without draft for an hour to allow the dough to rise.
• Once the hour is over and the dough has noticeably increased in size, sprinkle a little bit of flour onto your countertop. Knead the dough briefly with your hands, then cut or rip it into eight equal pieces.
• Using your hands, roll out these pieces into at least 26 inch long rolls. Make sure that the two ends are thinner than the middle to give the pretzels their distinct shape. If it is difficult to roll the dough/make it longer, lightly wet your hands with water - a little bit (but not too much!) of moisture can really help.
• Once you have rolled the dough pieces into long "sausages" with tapered ends, give them their unique pretzel shape. Just remember to follow "loop, loop, twist, press". If you need help, see the photo above for reference.
• Place the pretzels on baking sheets lined with parchment paper and let them rest for another 15 minutes.
• In the meantime, preheat your oven to 390 degrees Fahrenheit and bring approximately 4 cups of water to a boil in a large, flat pot.
• Once the 15 minutes are up and the water is boiling, add the baking soda, give it a stir with a spoon and remove the pot from heat.
• With a flipper or straining spoon, lower each pretzel into the baking soda mixture and allow for a 30-second bath. Make sure the whole pretzel is covered in liquid. If it isn't you, can flip the pretzel over after 15 seconds or baste the top of the pretzel with water in the pot. With a straining spoon, carefully remove the pretzel and allow excess water to drip off.
• Place the pretzel back on the parchment paper and sprinkle it with coarse salt, if desired. Some people like lots of salt, others like just a little bit - so this is really up to personal preference. Repeat these steps until all pretzels had their bath and are sprinkled with salt.
• Bake the pretzels in the middle rack of your oven for approximately 20 minutes until they are nicely brown in color. If your pretzels don't fit onto one baking sheet (and they probably won't), we'd recommend baking the pretzels in two rounds so that they get the heat they need (having two baking sheets in the oven can block the heat if you are using top and bottom heat).
• Remove the pretzels from the oven and let them sit for around 5-10 minutes. They can be enjoyed warm or cold - and taste delicious with a little bit of butter.

LAUGENBREZEL [ORIGINAL GERMAN BRäUHAUS PRETZELS]

Steps:

• Preheat oven with baking, bread or pizza stone to 500 degrees.
• Stir together barley malt syrup and yeast into 1 1/2 cups warm water in a large mixing bowl. Let sit until top is foamy [about 10 minutes].
• Add butter, flour and salt and mix until dough forms. Transfer to a floured work surface and knead until smooth and elastic [about 8 minutes].
• Separate dough into 4 equal parts. Working with one quarter at a time, roll dough into a 20" by 1" rope. On a piece of parchment paper, shape into the traditional "pretzel shape" [see photo]. Repeat with remaining three pieces and let rest for 20 minutes.
• Bring baking soda to a simmer in 1 cup of water in saucepan over medium-high heat. Stir constantly until baking soda is dissolved. Generously brush each pretzel with the mixture. Sprinkle with coarse pretzel salt.
• Using a sharp paring knife, make a 4 to 5 inch slash along the bottom of the pretzel [see photo].
• Using the parchment paper, carefully transfer two of the pretzels to the baking stone and bake until a rich, dark brown [about 12 to 15 minutes]. Repeat with remaining two pretzels.
• Let the pretzels cool for 8 to 10 minutes, brush with melted butter and sprinkle with more salt [if desired] and serve with beer, coarse-grain mustard or cheese. Enjoy!

BAVARIAN-STYLE SOFT PRETZELS

Steps:

• In a mixing bowl (or bowl of a mixer), stir together syrup, lard or butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.
• Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.
• Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat "belly," at about 4 o'clock and 8 o'clock. Then gently spread out "shoulders" of pretzel. Transfer shaped pretzels to an ungreased baking sheet. (Alternatively, form each piece into a round or oval to make laugenbrötchen, rolls.)
• Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.
• Heat oven to 425 degrees. In a deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing. Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet.
• Sprinkle pretzels with salt. Bake about 15 minutes or until deep brown. Remove to a rack and serve warm.

AUTHENTIC GERMAN SOFT PRETZEL (LAUGENBREZELN)

Steps:

• Gather the ingredients.
• Proof the yeast by dissolving it in 1/4 cup warm water and sugar for 5 minutes.
• Measure the flour into a mixing bowl, add the salt, the proofed yeast, and 1 cup of warm water. Mix by hand or with a stand mixer with a dough hook attachment until flour mixture comes together into a stiff ball. Add more warm water as needed to form the dough.
• Knead for 5 minutes and let rest for a few minutes.
• Add the butter and knead for at least 5 more minutes or until butter is fully incorporated. At this time, the dough should be firm and velvety to the touch.
• Form into a ball, butter all surfaces, and let rise until double, about 1 hour, in a warm spot.
• Place wax paper on a baking sheet.
• De-gas ( punch down ) the dough.
• Divide it into 12 (2-ounce) pieces. Form the dough into balls.
• Using very little flour, form balls into 1-foot long strands, thicker in the middle and tapering towards the ends.
• Take each strand and roll out again to form 2-foot strands.
• Twist into a pretzel shape, using a little water to make the ends stick to the loop. Experienced pretzel bakers can flip pretzels into shape in the air, but most people have to coax them.
• Place the pretzels on the baking sheet and refrigerate for 1 hour. This dries out the surface and makes them easier to handle.
• Make sure that you put on gloves and safety glasses.
• Place 1 quart of water in a plastic or glass container, weigh 1 ounce of food grade or reagent grade sodium hydroxide into a bowl, and add slowly to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER, not the other way around! For scientists: The lye solution will be approximately 0.75 M NaOH (FW 39.99g/mol) or almost 3 percent w/w.
• Remove pretzels from the refrigerator and dip each for 30 seconds in the lye solution.
• Remove with a slotted spoon and place on a greased or parchment-paper-lined baking sheet.
• Sprinkle pretzel with salt. Make a deep cut through the thick part of the pretzel horizontally with a razor blade or lame. Let pretzels rest for 15 minutes.
• Heat oven to 375 F. Bake pretzels for 20 to 25 minutes or until deep golden brown.

BAVARIAN PRETZELS/ PRETZEL ROLLS (LAUGENBREZELN)

Steps:

• Place the flour in the bowl of a stand mixer.
• Using the paddle attachment stir in the butter on low speed until it is evenly distributed and the texture of coarse cornmeal, 1-2 minutes.
• Pour in the water and sprinkle on the yeast and salt.
• Switch to the dough hook and knead on medium until very smooth and pliable, about 8-10 minutes.
• Shape the dough into a ball and place in a large well oiled bowl.
• Cover the bowl with plastic wrap and let stand in a warm place, (70-75 degrees) for about 1 hour until it has slightly expanded and risen to a dome.
• Lightly oil a baking sheet, (I use parchment paper).
• Turn the dough out onto an unfloured countertop and pat into a rough rectangle.
• Cut the dough into 8 equal pieces.
• At this point you can shape the dough into either pretzels or rolls.
• Arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap.
• Place the baking sheet in the refrigerator for 2-24 hours.The dough will not necessarily rise while refrigerated, but it helps them to hold their shape while handling.
• Boiling and Baking:.
• Preheat oven to 350 degrees F.
• Bring 4 quarts of water to a boil in a wide 6 quart kettle, (I highly recommend you do not use a teflon coated kettle as I ruined my brand new Calphalon pot this way. The baking soda is acidic).
• ***IMPORTANT- Add the baking soda slowly, (The water will bubble like crazy when you add the baking soda and can boil over furiously if added too fast).
• Turn the heat down to a healthy simmer.
• Add the rolls 1 at a time to the boiling water and allow each roll to rise to the surface before adding the next one. (I only make about 3-4 at a time).
• After each roll has risen to the surface, let cook for about 20 seconds and then flip over with a slotted spoon and cook the other side for 20 seconds.
• Remove the rolls from the water with a slotted spoon, draining them well and place on a freshly oiled baking sheet. (I use parchment paper). Repeat until all rolls have been boiled.
• Sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 30-35 minutes.
• When nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes.
• If you have any leftover, place the rolls in a plastic bag and they will be good for about 1-2 days, (We have never had leftovers *wink*).
• ****If making "Pretzel Dogs" simply flatten the piece of dough by hand into a rectangle (Step 10) big enough to accomodate your hot dog (I pat the hot dog dry with paper towels first). Place hot dog on long side of dough rectangle and roll up tucking in the sides and pinching the seams so they are well sealed. Continue with/to step 11.