Name: Traditional German Pretzels (Laugenbrezel)
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Yield: 2 large pretzels
Cuisine: German
Ingredients: 1 1/2 tablespoons Organic Barley Malt Syrup; 1 ½ cups warm water; 1 (¼-oz.) package active dry yeast; 3 tbsp. unsalted (or salted) butter, softened, plus more for serving; 4 cups organic all-purpose flour, plus more for dusting; 1⁄4 tsp. kosher salt; Coarse salt, for sprinkling or pretzel salt; 2 tablespoons baking soda; 1 cup water (boiling)

GIANT Traditional German Pretzels! Perfect for Oktoberfest! Check out the recipe via @thefreshcooky | #bavarian #german #preztels #laugenbrezel #soft #highaltitude #oktoberfest via @thefreshcooky

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Crispy outside with a soft, bagel-like chewiness, delightful little bursts of saltiness, baked to a beautiful brown perfection and gigantic…that is how I would describe these iconic traditional German Pretzels.

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A long, long, long time ago I was an Au Pair in West Berlin and fell in love with all things German! The people, the history, architecture, the landscape, but the food, oh the food! Strudels, schnitzels, Rote Grütze and the bread, oh the bread spoke to my heart. I am pretty easy to please!

I found this recipe years ago from Saveur, and I am pretty sure it’s from the same Hofbrauhaus beer hall in Munich where I first had these amazing pretzels! Soft, warm, GIANT pretzels eaten simply with soft butter.

Authentic German Pretzels

They are so easy to make too, with just a few simple ingredients and a little elbow grease, you’ll have GIANT, warm and soft, chewy pretzels in no time! It actually took me longer to write this post than it did to make the pretzels.

Holding large finished German Pretzel | via @thefreshcooky — Giant Soft, German Pretzel

What is a Laugenbrezel

Glad you asked! I had to look it up too, it has been a few years and mein Deutsch ist nicht gut! Loosely translated, my German sucks now! HA!!

Laugen means lye and brezel means, you guessed it, pretzel! I found German quite easy to learn since so many of our words are rooted in Latin.

Two Giant Pretzels stacked | www.thefreshcooky.com

Do I Need Lye to Make Pretzels?

So what is a Lye Pretzel!? Traditional German pretzels have used lye to achieve the classic crispy, browned crust and flavor. However; a great in home baking alternative is using a baking soda wash! Not quite as alkali as lye, but I am not sure about you, I have not seen lye in the grocery aisles!

Basket of two Laugenbrezels or German Pretzels via @thefreshcooky

Ingredients

Organic Barley Malt Syrup
1 (¼-oz.) package active dry yeast
3 tbsp. unsalted (or salted) butter, softened, plus more for serving
4 cups organic all-purpose flour, plus more for dusting
¹⁄₄ tsp. kosher salt
2 tbsp. baking soda
Coarse salt, for sprinkling or pretzel salt

Make Your Own Traditional German Pretzels

Heat a baking stone in an oven to 450-500°. No baking stone? Place a sheet pan in the oven instead, make sure it’s a high quality pan, if it warps at high temps, then it’s best to used for low temp cooking. Investing in a baking stone is worth it; besides pizza, you can make crostadas, pastries, rolls, homemade calzones and so much more!

Remember ovens vary significantly in temperatures, it’s okay to check early to make sure they aren’t baking too fast. I highly suggest purchasing an oven thermometer and if necessary increase or decrease oven temp until you get desired results.

⭐️ FREE, DELICIOUS RECIPES? YES, PLEASE! ⭐️

In a large batter bowl, stir together syrup, yeast, and 1½ cups warm water, and let sit until foamy, about 10 minutes.

Add butter, flour, and sea salt to the yeast mixture, stirring until dough forms. Can be made by hand with a spoon or as I did in my KitchenAid mixer. If using a mixer; incorporate ingredients on low until smooth and sticky, then attach your “J” hook and “knead” for about 6 minutes on low.

If not using a mixer, once mixture is combined, transfer to a lightly floured work surface, and knead until smooth and elastic, about 8 minutes.

Cut the dough in half and working with one piece at a time, roll dough into a 4′ rope, about 1″ thick. Transfer rope to the bottom edge of a large sheet of parchment paper, and keeping the center of the pretzel rope on the paper, pick up both ends, cross one end over the other, about 2″ from the ends, and twist; attach each end to the sides of the pretzel. Repeat with remaining dough, cover with damp paper towels or tea towel and set aside to rest and rise for 20 minutes.

How Pretzels Become Pretzels

Did you know it is the process of brushing (or dipping) pretzels in baking soda water that gives pretzels their traditional brown and tan look? Do not skip this step! Plus it adds to the chewy, bagel like texture.

For the rest of the recipe, simply pop on down to the bottom of the post for the handy printable! You will not be disappointed! I can almost guarantee it!

Holding up a giant, baked German Pretzel | thefreshcooky.com

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Check out my collection of 15 Oktoberfest Traditional Recipes for ideas to go along with your pretzels.

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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️star rating in the recipe below!

Yield: 2 large pretzels

Traditional German Pretzels (Laugenbrezel)

Soft, with a bagel like chewy, delightful little bursts of salt, baked to a beautiful brown perfection and gigantic…that is how I would describe iconic German Pretzels.

Prep Time 15 minutes

Rise Time 20 minutes

Cook Time 15 minutes

Total Time 50 minutes

Ingredients

1 1/2 tablespoons Organic Barley Malt Syrup
1 ½ cups warm water
1 (¼-oz.) package active dry yeast
3 tbsp. unsalted (or salted) butter, softened, plus more for serving
4 cups organic all-purpose flour, plus more for dusting
1⁄4 tsp. kosher salt
Coarse salt, for sprinkling or pretzel salt

Pretzel Wash

2 tablespoons baking soda
1 cup water (boiling)

Instructions

Heat a baking stone on middle rack of oven 450-500°. No baking stone? Place a sheet pan in the oven instead, make sure it's a high quality pan, if it warps in high temps, best to use for low temp cooking.

In a large batter bowl, stir together barley syrup, yeast, and 1½ cups warm water, and let sit until foamy, about 10 minutes.
Add butter, flour, and sea salt to the yeast mixture, stirring until dough forms. Can be made by hand with a spoon or as I did in my KitchenAid mixer. If using a mixer; incorporate ingredients on low until smooth and sticky, then attach your "J" hook and "knead" for about 6 minutes on low.
If not using a mixer, once mixture is combined, transfer to a lightly floured work surface, and knead until smooth and elastic, about 8 minutes.
Cut the dough in half and working with one piece at a time, roll dough into a 4' rope, about 1" thick. Transfer rope to the bottom edge of a large sheet of parchment paper, and keeping the center of the pretzel rope on the paper, pick up both ends, cross one end over the other, about 2" from the ends, and twist; attach each end to the sides of the pretzel. Repeat with remaining dough, cover with damp paper towels or tea towel and set aside to rest and rise for 20 minutes.
Bring baking soda and 1 cup water to a simmer in a 2-qt. saucepan over medium-high heat, stirring constantly until baking soda dissolves.
Brush each pretzel generously with the baking soda solution, sprinkle with coarse salt, and using a sharp paring knife, make a 6" slash, about ¼" deep across the bottom edge of the pretzel. If you want the traditional brown and tan look, make sure you slash AFTER you have brushed with the baking soda solution, the baking soda solution is what "browns" the pretzel.
Working one at a time, slide pretzel on parchment paper onto the stone; bake at 450-500° until dark brown, about 15 minutes. Repeat with remaining pretzel. Let cool for about 10 minutes; serve warm with butter.