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Laugenbrezel is a traditional Bavarian pretzel with a distinctive twisted shape, characterized by its chewy interior and crispy, dark brown exterior. The dough is briefly dipped in a lye solution before baking, giving it its signature appearance and slightly salty flavor. It's a beloved German breakfast item, often enjoyed with butter, cheese, or as part of a traditional breakfast spread.
Prep
80 min
Cook
15 min
Total
95 min
Servings
8 srv
Difficulty
Medium
Calories
280 kcal
For 8 serving(s)
Per serving
Mix warm water, salt, sugar, and active dry yeast in a large bowl, then let it sit for 5 minutes until foamy
Add flour and knead the dough for 8-10 minutes until smooth and elastic, then let it rise covered for 1 hour until doubled
Divide dough into 8 equal portions and roll each into a rope about 50 centimeters long
Form each rope into a pretzel shape by crossing the ends and tucking them under to create the characteristic twisted form
Prepare lye solution by dissolving 2 grams of food-grade lye in 500 milliliters of water in a non-aluminum bowl
Using tongs, dip each pretzel briefly into the lye solution for 1-2 seconds, then place on a parchment-lined baking sheet
Sprinkle coarse salt crystals on top of each pretzel immediately after dipping
Bake in a preheated 200-degree Celsius oven for 12-15 minutes until deep golden brown and crispy
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