Bavarian Pretzels (Laugenbrezel)

Name: Bavarian Pretzels (Laugenbrezel)
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Ingredients: 1 1/2 tablespoons barley malt syrup (or substitute 2 1/2 - 3 teaspoons of molasses); 1 ½ cups water (warm); 2 1/4 teaspoons active dry yeast (1 (1/4 ounce) package); 3 tablespoons butter (salted or unsalted butter, softened, plus more for serving); 4 cups flour (unbleached all-purpose flour (I used organic), plus more for dusting); 1/4 teaspoon kosher salt; pretzel salt (for sprinkling or coarse salt); 2 tablespoons baking soda; 1 cup water (boiling)

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 50 minutes

Servings: 8

barley malt syrup pretzel salt yeast

Ingredients

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1 1/2 tablespoons barley malt syrup (or substitute 2 1/2 - 3 teaspoons of molasses)1 ½ cups water (warm)2 1/4 teaspoons active dry yeast (1 (1/4 ounce) package)3 tablespoons butter (salted or unsalted butter, softened, plus more for serving)4 cups flour (unbleached all-purpose flour (I used organic), plus more for dusting)1/4 teaspoon kosher saltpretzel salt (for sprinkling or coarse salt)2 tablespoons baking soda1 cup water (boiling)

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Instructions

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Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.