Pin A festive take on classic German pretzels, shaped into celebratory rings and sprinkled with coarse salt. Perfect for parties or special occasions.
I have fond memories making these pretzels with family during festive gatherings, enjoying the warm aroma filling the kitchen.
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.
Pin 
Making these pretzels has become a family tradition, bringing everyone together in the kitchen to share stories and laughter.
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)
Calories 210, Total Fat 2.5 g, Carbohydrates 41 g, Protein 6 g
Pin Enjoy your pretzels warm with your favorite dips for a truly delightful experience.
Recipe Questions & Answers
- → What is the purpose of the baking soda bath?
The baking soda bath helps create the characteristic chewy crust and deep golden color by triggering a Maillard reaction during baking.
- → Can I substitute butter in the dough?
Yes, softened butter adds richness, but you can use oil or margarine to adjust flavor and texture.
- → How long should the dough rise?
Allow the dough to rise for about 1 hour until it doubles in size to develop lightness and flavor.
- → What alternatives exist for the baking soda bath?
Food-grade lye offers a traditional finish, but baking soda is a safer and easier alternative providing similar crust qualities.
- → How should pretzel rings be stored after baking?
Store in an airtight container at room temperature to maintain freshness; reheat briefly before serving for best texture.